Main Dish Recipes

Top 10 Breakfast Sandwiches in San Francisco

If you want to be technical about it, any sandwich consumed first thing in the morning is a "breakfast sandwich," but we know what you're really after as you roll groggily out of bed: oozing, melted cheese, fluffy scrambled or fried eggs, optional (but not really) meat of choice, all encased by swee ... More >>

Stock in Trade: Pork-Mad in the Marina

Roxy's Cafe: Overreaching Tasting Menus Still Hold Promise

Four Subscription Services That Bring Local, Sustainable Groceries to Your Door

Let's face it: sometimes we simply can't be bothered with any one of the dozens of farmers' markets throughout the week to grab groceries. The process is just too daunting: the time and energy necessary to arrive, deal with multiple vendors across the lot, and lug the haul back home. Luckily, ther ... More >>

Lunch in the FiDi: Finding the Area's Best Midday Meals

Drink of the Week: Drink Like a Big Shot at Capo's

If there's one thing you can say about Tony Gemignani, pizza champ and owner of Capo's and nearby Tony's Pizza Napoletana, is that the guy knows how to entertain. From his dough whirling days on the pizza competition circuit, to his ability to articulate regional styles of pizza pies into ideal stud ... More >>

Become a Master Pizzaiolo at SF Cooking School's Pizza-Making Classes

All through December, SFoodie is bringing you local gift ideas for the food obsessives in your life. Pizza is beloved by nearly everyone. Yet achieving perfect pie in the home kitchen may not seem so easy -- there's flour to consider, along with cooking time, and let's not forget the sauce options. ... More >>

The Crab Strike is Over!

Good news, crab fans: The 11-day Dungeness crab boat skipper strike has ended, which means that sweet, fresh crab will start to make its way back into restaurants in the next few days. The skippers had been in a dispute since December 2 over the price of wholesale crab, which had been promised at $3 ... More >>

Machka: A Few Bright Spots with Turkish Flair

331 Cortland: Entrepreneurs Share Space and Successes

The Dapper Diner Eats His Way Through ANZU's 25th Anniversary Menu

1987 was an interesting year -- gas was under a dollar, the world population was nearing five billion, the stock market crashed, a storm of hurricane-like power hit Southern England killing two dozen, The Simpsons started airing as shorts on The Tracey Ullman Show, Baby Jessica fell down a well, the ... More >>

5 Places to Celebrate National Seafood Bisque Day

October 19th is National Seafood Bisque Day, so we have come up with 5 places for you to get your crustacean on. Bisque is a thick, creamy soup of French origin and is typically made from lobster, crab, shrimp, and crayfish. The term "bisque" is also sometimes used to refer to creamy soups made from ... More >>

Triple Take: Sliders Gone Wild

The Corner Store: A Weekday Lunch Treat

Triple Take: 3 Must-Try Sliders Around Town

Who doesn't love sliders? You can hold these mini-burgers in your hand and pretend you're a giant. With a few bites, you can get all the satisfaction of a burger without stuffing yourself silly. And they're neat and easy to eat -- while walking, while chatting, while kicking back and enjoying a cock ... More >>

Hog Island Oyster Co.: Fresh Oysters Par Excellence, Not Much Else

Quan Ju Fu's Salt and Pepper Fried Duck Remixes a Classic Seafood Preparation

Quan Ju Fu opened its second San Francisco location earlier this month in the former Yet Wah space in the Richmond District, and the memories of the old restaurant linger. You might even be served on a Yet Wah plate. But this is definitely a new restaurant, with fresh offerings from two large menus ... More >>

San Francisco's 10 Best Sandwiches

​Given the care that San Francisco cooks lavish on the humblest of vegetables, it's no surprise that sandwich-making in this town qualifies as an artisanal pursuit. Even journeyman makers hunt down the perfect bread for their masterpieces and whisk together small-batch mayonnaise. In fact, we're s ... More >>

Fresh Eats: Belly Burgers: Tom Pizzica Graduates to Pop-Ups

Tom Pizzica Hopes That His Belly Burgers Become The Next San Francisco Treat

​Perched in a corner of the miniscule kitchen at Clooney's Pub in the Mission, Tom Pizzica doesn't pull any punches when discussing his new pop-up, Belly Burgers. "I want my burger to be the cheapest, fastest, best gourmet burger in San Francisco. I just don't believe in the $13 burger," the forme ... More >>

i-Skewers: Housemade Dumplings Are Skewers' Superior

Sous Beurre Kitchen: Pop-Up's Promising Venture in Permanence

Scrambled Eggs With Crab and Truffle, Courtesy of Parallel 37's Ron Siegel

You may be able to take Ron Siegel, longtime chef of the Dining Room at the Ritz-Carlton and now Parallel 37, out of a fine-dining environment, but you can't take the fine-dining out of the chef. As part of SFoodie's three-part interview with Chef Siegel (read part one here and part two here), we as ... More >>

Your Seasonal Produce Guide: Makrut Limes

​ A weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Makrut (Kaffir) limes have a distinguishable bumpy skin, strong tangy flavor and aromatic fragrance. The leaves and zest are used often in Thai, Cambodian, and Indonesian dishes. The inside of the fruit ... More >>

La Ciccia Chef Massimiliano Conti's Recipe for Spicy Octopus Stew

Alanna HaleBaby octopus stew​Part 3 of an interview with Massimiliano Conti, chef of La Ciccia. Part one of the interview is here. Read part two here. All too often, octopus becomes rubbery when cooked and thus intimidates those trying to prepare the cephalopod at home. Massimiliano Conti's m ... More >>

Trace: Rustic Menu Suffers Aesthetic Disconnect with the Dining Room

SPQR chef Matthew Accarrino's Farro Pasta with Salumi, Buttermilk Sauce, and Poppy Seeds

Alanna HaleSPQR's farro pasta with salumi.​Part 3 of SFoodie's interview with Matthew Accarrino, chef of SPQR. Part 1 and part 2 were published earlier this week. When asking Matthew Accarrino what his current favorite menu item might be, he responded by describing the pasta below without mis ... More >>

House of Sisig: Kamayan Dining Creates Homey Atmosphere

2G Brasserie's Sushi Chef Doesn't Believe in Lazy Nigiri

A16's Salsa Verde Recipe

Alanna HaleDavid Taylor puts the finishing touch on a dish​Yesterday 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 >>

My Canh and the Problem of Sloppy Noodles

Jonathan KauffmanMy Canh's bun mang vit (duck soup salad). ​Rice Plate Journal is a yearlong project to canvas Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entrée price: $10.A pattern with SFoodie's visits to Chinatown restaurants seems to be ... More >>

Jasper's Corner Tap Gives Pub Food an S.F. Locavore Update

Photos by W. Blake GrayJasper's mini burger doesn't come with a quarter; that's for size comparison​The worlds of food buzz and drinks buzz are different, and that's the only reason we were able to easily get a good seat and fast service at the official opening of Jasper's Corner Tap last nigh ... More >>

Bar Tartine: Under New Chef Nick Balla, a Turn Toward Cal-Hungarian

Teatro ZinZanni's Five-Course Menu: Cheese and Fanfare

Mollie McWilliams​ It may be the most fanfare dinner presentation ever. Where else can confetti rain into your soup? Teatro ZinZanni's spectacle of jugglers, trapeze artists, and current host, 60's songstress Joan Baez, are the highlight, but beyond the glitzy costumes and constant entertain ... More >>

Top 10 Fattiest Chain Breakfasts

​Go to any breakfast chain out there and you'll probably find a meal with more fat in it than you're supposed to eat all day. You can't just order eggs anymore; your meal also comes with pancakes, hash browns, ham, sausage, bacon, and is topped off with cheese and gravy. Before each chain ca ... More >>

Terminal 2: Foodie Culture Hits SFO Airport

Steve Albini on Mario Batali, Ham, Slider-Lust, Olive Oil, and Why Cooking Isn't At All Like Engineering a Record (Except Maybe It Is)

Cássio Abreu/Wikimedia​Legendary audio engineer (don't call him a producer) and Shellac frontman Steve Albini eschews name brand technology in the studio, despises digital. He's analog; this is common knowledge, championing the visceral over the virtual. As a stalwart traditionalist, he's as ... More >>

No. 8: Pork Skewers at Halu

Albert Law/porkbellystudioHalu's tontoro (left) and bacon-wrapped mochi.​SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.Most studio apartments are bigger than Shigemi and Mimi Komiyama's tiny, personal restaurant, and signs of Shigemi's adoration of t ... More >>

Plate Shop: Sprightly All-American Cooking, Fresh from the Garden

Sushirrito and Tataki South Remake Japanese Cuisine for American Appetites

Translating Chinese New Year Menus, Part 5: New Woey Loy Goey

Click to enlarge.​ Hop into the future. Just before the start of the Year of the Rabbit celebrations, SFoodie canvassed San Francisco Chinatown, looking for New Year special menus to post online. Many, many thanks to Adobo Hobo's Ed Chui and his parents for doing the translations. (Click on the a ... More >>

Seven Hills: Alexander Alioto pays homage to the classics

Oidon's Champon, the Un-Tonkotsu

Luis ChongDespite appearances, champon, a noodle soup with roots in Nagasaki, bears little relation to tonkotsu ramen.​Thursday, December 23, 2010 Luis Chong​Cold, wet days call for hearty comfort dishes. One of our favorites is a popular noodle soup from Nagasaki, Japan, called champo ... More >>

Grub and Citizen's Band try to reinvent comfort food

Critic's Notes: Four Restaurants I Decided Not to Review

Vivian H./YelpSalt and pepper prawns at Brother Seafood Restaurant.​The past year has seen so many high-profile, creative restaurants open that it's been a great time to be a restaurant critic in San Francisco. But there's as much sifting to do as writing. Over the past few months, I've eaten my w ... More >>

What to Do With the Turkey Carcass: Make Like Julia Child

joyosity/FlickrWe can never be sure, but Julia Child might have approved.​You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>

Ippuku uses every part of the chicken to its best effect

At Viva Goa, authenticity sometimes trumps taste

Fresh Eats: We recommend Reverie's pozole and Ajisen's ramen