All through December, SFoodie is bringing you local gift ideas for the food obsessives in your life.
So you have a culinary genius (or wannabe culinary genius) in your family, and you have absolutely no idea what to give them as a gift this rapidly approaching holiday season. Just head to We Olive, ... More >>
By now, you may very well be starting to understand cult-like craze that surrounds Huy Fong Foods' Sriracha sauce (you know, the one with the green top, white lettering, and rooster on the bottle). Whether you're drizzling it onto scrambled eggs, squirting it into your soup, or using it to spice up ... More >>
As more consumers move to local, seasonal produce from the farmers market or CSA's they often face a challenging question, "What do I do with all of this good stuff"? And long before the invention of freezers, the answer was pickling and preserving. Pickles, preserves and jams are often the best way ... More >>
After a launch party at the Mission Community Market last Thursday, GoodEggs has gone live. It's an online food marketplace that allows local farmers and foodmakers to sell directly to people in their area -- people are already comparing it to Etsy -- and though what's live now is technically just a ... More >>
Visions of these will be dancing through some heads.Shopping for the most discerning person on your list? Looking for something for someone you hardly know at all but still have to buy a gift for? Well, this list is for you! With the exception of nobody, everyone loves chocolate, so give the ... More >>
As part of SFoodie's interview with Tom Silargorn, chef-owner of Lers Ros -- part 1 and part 2 were published earlier this week -- we asked Silargorn for his recipe for tom yum koong. The soup gets ordered daily at Lers Ros, no matter what the weather or the time of day, he says. It's worth tackling ... More >>
Everything goes upscale eventually. Mustard long ago moved from yellow and Dijon to an array of artisan flavors. Ketchup, however, has remained mostly moribund, with only the variety of a few brand names to distinguish between otherwise indistinguishable squeezable red pastes.
Now some Bay ... More >>
Alanna HaleDavid Taylor puts the finishing touch on a dishYesterday we interviewed David Taylor, chef at the wildly popular Marina restaurant A16.
Today Taylor shares with SFoodie the recipe for A16's handmade salsa verde. While it's served on pork belly at the restaurant, Taylor is quick to ... More >>
Opening this Friday at 5 p.m. in the old Hidden Vine location (across the alley from Le Colonial) is The Barrel Room wine bar.
The space got a refresh along with an expanded food selection that includes cheeses, charcuterie, and flatbreads. The menu is put together by local chutney maker A ... More >>
Alex HochmanShocker! The roast beef sandwich at Jersey's on 6th is called "the roast beef sandwich." What? No catchy names invoking quasi-unknown bands or indie-film actors? No ingredient mashups of Asian spices with honey-baked ham and fried Provolone? No Twitter feed? How can Jersey's on 6t ... More >>
Kimberly SandieBeijing-style roast duck at Beijing Restaurant.It seems fitting that this week's review of Beijing Restaurant's new Outer Sunset branch should come out on a week when snowy patches have appeared in 49 of 50 states. (Are you as envious as I am?) To a German American guy from the ver ... More >>
Shae Irving/Hitchhiking to Heaven Chutneys ― like this spicy apple and quince version ― make colorful and flavorful holiday gifts.SFoodie's weekly guide to food-crafting gifts for the holidays.
Chances are, unless you have a cultural connection to the Indian subcontinent or U.K., chutney ... More >>