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Everything you need to know about Bay Area asparagus season
Everything you need to know about Bay Area asparagus season
When it comes to asparagus, the name Zuckerman’s is beloved by Bay Area chefs and food lovers. Come spring, you’ll find it on the menus at many of our region’s finest restaurants, from Nopa to ...
This Week's Stories
A Brown Kitchen: Savory Lamb Swirl Buns
As a schoolkid, I ate one almost every day. Though they were called “hot dogs” in Mumbai, they were closer to sloppy joes: a roll of bread, sliced in the center to form a deep crevice that would then ...
Pi Day 2018: Our favorite places to eat pie around the Bay Area
Not everybody loves math, but pretty much everyone loves pie. While March 14th is technically a celebration of the mathematical constant pi (3.14159265359...), it’s also a great excuse to indulge in a ...
A Brown Kitchen: Chicken pot pie for a new generation
Like a celebrity who reinvents him or herself to stay relevant, the chicken pot pie has managed to stay alive by adapting to time, geography and people’s tastes. But the original chicken pot pie is a ...
Recipe: Ken Albala’s Trahanas in Avgolemono Soup
Trahanas in Avgolemono Soup Serves 4 Pasta 1 cup Greek yogurt, 2% or nonfat 1 cup bread flour 1 teaspoon kosher ...
Recipe: Brandon Jew’s Whole Chicken Wontons in Broth
Brandon Jew’s Whole Chicken Wontons in Broth Serves 6 to 8, with plenty of leftover wontons Stock 1 chicken, about 2 to 3 pounds 2 quarts cold water 1 ...
Recipe: Gayle Pirie’s Classic Chicken Soup
Classic Chicken Soup Makes 3 to 4 quarts 5 pounds chicken backs and necks (ask your butcher for ones with a little meat left on them) 1 yellow onion, peeled and quartered ...
Previous Stories
A Brown Kitchen: Turmeric-Baked Sea Bass With Saffron Couscous
Saffron and turmeric are two ingredients used often in Indian cooking. The first sits at the center of the crocus flower as three deep orange, thread-like stigmas waiting to be picked; the latter grows ...
Recipe: Maybeck’s Beef Wellington
Maybeck’s Beef Wellington Serves 10 to 12 Chef de cuisine Blake Askew has spent the past year perfecting the art of the beef Wellington for Maybeck's weekly Wellington Wednesdays. Each week, ...
Recipe: Aunt Sherry’s Tipsy Trifle (Kave Becsipett Torta)
Aunt Sherry’s Tipsy Trifle (Kave Becsipett Torta) Serves 10 to 12 This festive dessert isn't named after a relative of 20th Century Cafe pastry chef Michelle Polzine. Rather, it's a play on ...
Recipe: The Morris’ Buckwheat Doughnut Holes With...
The Morris’ Buckwheat Doughnut Holes With Chocolate-Chartreuse Crème Anglaise Makes approximately 60 doughnut holes Paul Einbund's Mission restaurant, the Morris, is a mecca for wine ...
Recipe: The Saratoga’s Eggnog Custard With Rum-Caramel Popcorn
The Saratoga’s Eggnog Custard With Rum-Caramel Popcorn Serves 6 Desserts at the Saratoga highlight a variety of spirits, and this spiked custard from pastry chef Janina O'Leary is no ...
Bring on the booze for this year’s holiday baking
Let the kiddos have their milk and cookies ; this holiday season, we’re indulging in desserts meant for the 21+ crowd. From rum balls to fruitcakes, spirits-infused sweets are a familiar sight at this ...
Our favorite cookbooks of 2017
This year’s collection of cookbooks proves that great food writing can be — and should be — about so much more than food. It’s about diving deep to learn more about a country and its people. ...
Classic Thanksgiving 'Best Way' recipes
For Thanksgiving tradition is tradition, and at the Food & Wine section, we have favorites that we just can't do without. They're time-tested classics for our Best Ways to roast turkey (we still love ...
Recipes
Recipe: Citrus-Roasted Turkey With Cognac Jus.
Citrus-Roasted Turkey With Cognac Jus Serves 10 Rather than traditional flour-thickened gravy, this recipe features a luscious Cognac-spiked jus alongside the bird. For an extra special touch, ...
Repertoire: Savory squash tart for the autumn months
Right around now, every food magazine and newspaper in the country is gearing home cooks up for the culinary Super Bowl that is Thanksgiving. You can’t swing a dead cat without encountering some ...
Recipe: Frena Bakery’s Honey Cake
Frena Bakery’s Honey Cake Makes 3 medium loaves Pan spray for greasing 2½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1½ teaspoons cinnamon ¼ teaspoon ...
Recipe: Kendra Kolling’s “The Works” Sandwich
Kendra Kolling’s “The Works” Sandwich Makes 2 sandwiches Chimichurri Sauce 2 bunches coarsely chopped cilantro, including stems 1 bunch coarsely chopped parsley leaves ½ cup ...
Repertoire: Now’s the best time of year for Italian stuffed...
“How are you doing?” friends ask, when we meet again after a summer apart. “Well,” I say, “I feel like I’m burning up on re-entry.” Maybe you, too? Maybe the back-to-work, back-to-school, ...
A Brown Kitchen: Grilled Pineapple Raita
I’m often asked about my go-to orders when I eat at an Indian restaurant. While I flip back and forth between my choice of appetizers and entrees, I will always ask for the raita on the menu. In the ...
Recipe: Heirloom Tomato Tart With Whole-Grain Mustard
Heirloom Tomato Tart With Whole-Grain Mustard Serves 8 to 10 This recipe features a buttery puff pastry crust that’s brushed ...
Recipe: Grilled Squid With Cherry Tomato Salad & Aioli
Grilled Squid With Cherry Tomato Salad & Aioli Serves 4 This recipe from Camino’s Russell Moore pairs tender grilled squid with fresh cherry tomatoes dressed in a light vinaigrette. ...
This Week's Stories
A Brown Kitchen: Savory Lamb Swirl Buns
As a schoolkid, I ate one almost every day. Though they were called “hot dogs” in Mumbai, they were closer to sloppy joes: a roll of bread, sliced in the center to form a deep crevice that would then ...
Pi Day 2018: Our favorite places to eat pie around the Bay Area
Not everybody loves math, but pretty much everyone loves pie. While March 14th is technically a celebration of the mathematical constant pi (3.14159265359...), it’s also a great excuse to indulge in a ...
A Brown Kitchen: Chicken pot pie for a new generation
Like a celebrity who reinvents him or herself to stay relevant, the chicken pot pie has managed to stay alive by adapting to time, geography and people’s tastes. But the original chicken pot pie is a ...
Recipe: Ken Albala’s Trahanas in Avgolemono Soup
Trahanas in Avgolemono Soup Serves 4 Pasta 1 cup Greek yogurt, 2% or nonfat 1 cup bread flour 1 teaspoon kosher ...
Recipe: Brandon Jew’s Whole Chicken Wontons in Broth
Brandon Jew’s Whole Chicken Wontons in Broth Serves 6 to 8, with plenty of leftover wontons Stock 1 chicken, about 2 to 3 pounds 2 quarts cold water 1 ...
Recipe: Gayle Pirie’s Classic Chicken Soup
Classic Chicken Soup Makes 3 to 4 quarts 5 pounds chicken backs and necks (ask your butcher for ones with a little meat left on them) 1 yellow onion, peeled and quartered ...