There are a lot of different ways to go out on a limb and make a biscuit really pop: does it need toasted pumpkin seeds, does it need fish sauce, does it need bbq sauce, does it need weed? Today, I made a spicy South Asian-ish biscuit, meant to upstage and compliment an egg.
An interview with Alison Roman.
Get familiar with her and her recipes in this handy ranked list.
Hot dilly beans! Pickle plates! Flirting with pickles!
Here is a definitive ranking of Good and Gather, because I am an expert.
“It’s so tempting to think that everything has just one story, and I’m inviting people to look beyond the one they know.” At this turning point that COVID-19 has presented, I discuss what the future of food, restaurants and our entire society could look like with Soleil Ho, the SF Chronicle’s restaurant critic.
The case for Bagel Bites: they are affordable and lovely and delicious no matter what.
It’s time to stress bake!!!
Norwegians have this word — koselig — that imperfectly translates to “cozy” in English. To be koselig is to be connected, grounded, immersed, intimate. It’s a hard thing to accomplish right now, when social life is fragmented and ephemeral. This Boozy Spicy Hot Cocoa (and an impromptu face mask!) should help.
My kitchen process is a lot like collaging. I like to ask myself, “If I were at a party in my fridge, who would I want to pull into an unexpected and fascinating conversation together?” In the end, what I decided on was a cookie convo flavored with browned miso butter, bacon fat, cinnamon and cocoa, studded with walnuts and bacon bits.
Making pretty, fruit-filled margaritas (and margarita-adjacent drinks) at home with the ingredients you have RIGHT NOW.
The basic mitzvah of Passover is to eat the Bread of Affliction, so let’s lean into the ancestral trauma and make our own matzo.
Earlier this week, I was simply couldn’t cook another meal. In an effort to spice things up when a restaurant date night is so far out of the question, I decided to rebrand the random shit in our fridge as a “tasting menu” — complete with wine pairings.
If I’m being honest, as a person whose joy is generally exponentially increased by sharing it with other people, so not having live company with which to share my food has been underwhelming of late. That said, I do love to impress myself, and the easiest way to do that is to take something simple, like a pancake, and give it a makeover, so I can fall in love with it anew.
Tiny sandwiches! Cookies! Cake! How to serve fancy-ish afternoon tea service from the safety and comfort of home.
Need help figuring out what to prioritize buying at the grocery store? Want to know what to make with what you already have? Get in here!! We’re answering all your questions!
I’m the type to savor. To draw things out — past their prime, some might say. So it should be no surprise that I love preserving citrus. There’s something exciting about packing them with salt and then waiting, for at least month, before you can even begin to consider eating them.
With a side of festive demons!
Breakfast is personal. Like your underwear. Which is sometimes really sexy and totally worth the attention of strangers, and other times, is really just for you, or totally non-existent.
Sana Javeri Kadri brings her whole queer life to Diaspora Co., her company that’s decolonizing the spice trade, supporting Indian small farmers, and delivering banging spices to your kitchen.
Seven fruits and grains combine in a quick-rise babka to celebrate the Jewish New Year of the Trees.