Subject:

Recipes

  • Blogs

    February 23, 2012

    Chucky Dugo's Recipe for Hazelnut-Ricotta Cake with Huckleberries

    As part of SFoodie's interview with Chucky Dugo, pastry chef for the Charles Phan restaurant group (read part one here and part two here), we asked Dugo for one of his current favorite recipes. Dugo recently put this dessert on the menu at Wo Hing General Store, answering customers' requests for a c ... More >>

  • Blogs

    February 8, 2012

    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 >>

  • Blogs

    January 27, 2012

    Tante Marie's Founder, Mary Risley, on Scrambled Eggs

    ​Part three of an interview with Mary Risley, owner of the 33-year-old Tante Marie's Cooking School. Read part one and part two. When Mary Risley feels like she hasn't had enough protein lately, she turns to scrambled eggs as an easy fix. "I'm a very, very lazy home cook," she admits. "I have b ... More >>

  • Blogs

    January 23, 2012

    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 >>

  • Blogs

    December 22, 2011

    Your Seasonal Produce Guide: Parsnips

    James Bowe/flickr​ A weekly series on what to do with your farmers' market impulse buys and CSA box surprises. This root vegetable has been showing up on restaurant menus throughout San Francisco. The parsnip -- the formerly neglected cousin of carrots -- has been sneaking its way into soups, pu ... More >>

  • Blogs

    December 15, 2011

    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 >>

  • Blogs

    December 14, 2011

    Your Seasonal Produce Guide: Spaghetti Squash

    seagrape1954/flickr​ A weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Spaghetti squash has a mild and unnoteworthy flavor. But, the unique texture of the flesh sets it apart from any other winter squash. The seemingly-solid raw flesh turns into spag ... More >>

  • Blogs

    November 2, 2011

    Your Seasonal Produce Guide: Quince

    lady_grey/Flickr ​ A weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Quince resemble pears, only shorter with brighter coloring. They can be found in the Bay Area from September through November. The raw flesh is pale in color, hard and highly acidi ... More >>

  • Blogs

    October 20, 2011

    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 >>

  • Blogs

    October 7, 2011

    Q&A With Tom Silargorn, Part 3: Recipe for Lers Ros's Tom Yum Koong

    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 >>

  • Blogs

    October 1, 2010

    This Little Figgy Went to Market

    Sean TimberlakeFigs at the Knoll Farms stand at Ferry Plaza.​In August I had the pleasure of being a pickle judge at the Eat Real Fest in Oakland. Seven of us tasted a wide array of pickles across a few categories. Of the ones that bubbled up to the top three, somewhat surprisingly, none were ... More >>

  • Blogs

    September 23, 2010

    Last Call for Peaches

    Sean TimberlakeSummer's last gasp: Hamada Farms peaches at Ferry Plaza.​We're barreling toward the final week or two of peaches, but what's been coming in has been pretty remarkable. Anecdotally, the early season peaches were a little lackluster. Now, many of the varieties that are in now, suc ... More >>

  • Blogs

    May 20, 2010

    Hoss Zaré's Persian Kuku

    Zaré at Fly TrapHoss Zaré , in his semi-eponymous restaurant.​In parts 1 and 2 of our Q & A with Zaré at Fly Trap's Hoss Zaré, the chef talked about his inspirations and hinted at future plans. Today, Zaré shares his recipe for fresh herb kuku, the omelet traditionally served during Persi ... More >>

  • Blogs

    May 12, 2010

    Omnivore's Celia Sack Producing a Book of Her Own

    Celia SackA mockup shows vintage matchbook covers.​Quick, what kind of book would you say a cookbook collector would write? In the case of Omnivore's Celia Sack, the answer is a book that enables the very act of collecting. Sack has inked a contract with Ten Speed Press for The Omnivore's Reci ... More >>

  • Blogs

    April 28, 2010

    Mixt Greens Guy's 'Sweet' Salad: Haricot Verts with Sweetbread Croutons

    bittermelon/FlickrAndrew Swallow, founder of the Mixt Greens empire, has co-authored a cookbook devoted to salads.​Mixt Salads: A Chef's Bold Creations by Andrew Swallow with Ann Volkwein showcases the story and recipes of Swallow, whose organic eatery Mixt Greens enjoys three locations in San ... More >>

  • Blogs

    April 1, 2010

    Sour Cream and Onion Potatoes from Bar Agricole's Brandon Jew

    Mary LaddBrandon Jew.​Brandon Jew's Sour Cream and Onion Potatoes Serves 2 "I like serving these potatoes with grilled duck breast," says Jew, chef at Bar Agricole, due for SOMA in late spring or early summer. "But they are delicious by themselves too." Check out our Q&A with the chef here, a ... More >>

  • Blogs

    December 11, 2009

    The Carton is Crap. Mix Up a Batch of Real Eggnog

    norecipes/FlickrCheer bomb.​Sure, you can spike some store-bought eggnog with a pint of Old Grand-Dad and serve it in plastic tumblers at your next holiday soirée, but it won't be nearly as impressive as a big punch bowl of the real thing, made from scratch and proffered in festive tones of g ... More >>

  • Blogs

    November 27, 2009

    Sick of Sandwiches Already? Turn Turkey Leftovers into A Refreshing Wild Rice Salad

    Jess J/FlickrHow many turkey Sloppy Joes can you stuff your face with?​Something about that 12-pound turkey looked skimpy. Instead, you got a 20-pounder -- for the four of you. Naturally, you can only eat so many sandwiches, and while - sure - you could throw it all in a stock pot and make som ... More >>

  • Calendar

    November 25, 2009

    Don’t Be Chicken

    Jess J/FlickrHow many turkey Sloppy Joes can you stuff your face with?​Something about that 12-pound turkey looked skimpy. Instead, you got a 20-pounder -- for the four of you. Naturally, you can only eat so many sandwiches, and while - sure - you could throw it all in a stock pot and make som ... More >>

  • Blogs

    October 15, 2009

    Wondering What to Make for Divali? Dosa Chef Anjan Mitra Hooks You Up

    m kasahara/FlickrDivali central: Dosa on Fillmore.​Dosa is celebrating Divali (aka Diwali or Deepavaili), the Festival of Lights, a holiday as important to Hindus as Christmas is to Episcopalians (okay, other Christians too). Starting tonight, Dosa is offering special Divali dinners at both lo ... More >>

  • Blogs

    October 9, 2009

    What To Do This Weekend: Make Emily Luchetti's Gingerbread with Apple Sabayon

    emilylucchettiblog.comWho doesn't like somethng sweet and fluffy when it's nippy?​There's a nip in the air, and we hear it might rain next week -- perfect time to whip up some tangy gingerbread. Emily Luchetti, executive pastry chef at both Farallon and Waterbar, dresses up the classic fall ca ... More >>

  • Blogs

    September 14, 2009

    Make This Tonight: Joyce Goldstein's Samfaina

    M. BrodyGoldstein, serving chunky gazpacho -- but when does she sleep?​A real treat: an intimate dinner chez Joyce Goldstein, aka the hardest working woman in the food business. Goldstein, veteran of Chez Panisse and her own San Francisco restaurant Square One, is the author of 26 cookbooks, a ... More >>

  • Blogs

    August 20, 2009

    Recipe: Brian Boitano's Bacon Corn Muffins With Savory Cream Cheese Frosting

    Food Network​Earlier this week, we spoke with Olympic and World figure skating champion Brian Boitano in anticipation of Sunday's debut of his Food Network program What Would Brian Boitano Make?Now, we have one answer to that question in the form of a fetching recipe from the man himself. He ... More >>

  • Blogs

    July 2, 2009

    Red, White, and Stoned: Fire Crackers and Other Ganja Treats for the Fourth

    thcblog.com Fire Crackers: clang! honk! tweet!What could be more American? It's no secret that lots of folks will choose to celebrate the 233rd anniversary of the founding of the U.S.A. by creating a few ganja-generated mental fireworks of their own. Many of us have at some point made a bat ... More >>

  • Blogs

    June 29, 2009

    Blue Barn's Chinese Chicken Salad Revives a Wilted Classic

    Tired no more.It's a ladies luncheon cliché of the 1980s, the Asian chicken salad bristling with greasy wonton strips, canned Mandarin oranges, and rubbery almonds. Anywhere else, this sweet and tangy relic is likely to seem as outmoded as one of Bea Arthur's pantsuits from The Golden Girls, but no ... More >>

  • Blogs

    May 19, 2009

    Breakfast of Champions: The Ramos Fizz and How to Make (or Find) a Good One

    jimz68 via FlickrThe Buena Vista's Ramos Fizz: Frothy morning goodnessThe Ramos fizz has been the cognoscenti's brunching tipple of choice ever since that fateful day in 1888 when Henry Ramos invented the thing in New Orleans. This sweet, creamy nectar of the gods is not only the perfect infarctiona ... More >>

  • Blogs

    March 4, 2009

    Classic Cookbooks: Madhur Jaffrey's Indian Cookery

    Beat-up, food-stained old cookbooks are usually the best.

  • Blogs

    February 2, 2009

    Global Pantry: Wattleseed

    This exotic Australian spice tastes a lot like mocha.

  • News

    January 14, 2009

    Recipes

    From the Food Challenge

  • Blogs

    December 23, 2008

    Christmas Dinner: Don't Knock the Steak

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    October 20, 2008

    Salad Daze: Quattro's Fall Vegetable Salad

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    October 13, 2008

    Salad Daze: Zaré at Fly Trap's Octopus and Calamari Salad

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    October 6, 2008

    Salad Daze: Emma's Favorite Salad by Waterbar

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 29, 2008

    Salad Daze: Julia's Kitchen at Copia's Fig Salad

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 22, 2008

    Salad Daze: Seasons Restaurant's Heirloom Tomato Salad

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 18, 2007

    SFoodie: Classic Beef Pot Roast with Root Vegetables

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 18, 2007

    SFoodie: Classic Beef Pot Roast with Root Vegetables

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 13, 2007

    SFoodie: Simply Roasted Artichokes; Wrap and Roll

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 13, 2007

    SFoodie: Simply Roasted Artichokes; Wrap and Roll

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 7, 2007

    Individual Cheese Soufflés

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 7, 2007

    Individual Cheese Soufflés

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 4, 2007

    Spaghetti with Red Clam Sauce

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    September 4, 2007

    Spaghetti with Red Clam Sauce

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    August 21, 2007

    Lime and Chipotle Glazed Sweet Potatoes

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Blogs

    August 21, 2007

    Lime and Chipotle Glazed Sweet Potatoes

    By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>

  • Summer Guide

    June 28, 2006

    Picnic in the City

    Forget the burgers and brats; we're packing roast beef sushi

  • Summer Guide

    June 29, 2005

    Summer Drinks

    Thanks to global warming, S.F. summer is now hot. The season's tipples don't have to be.

  • Music

    November 24, 2004

    Wreck the Halls

    Cattle Decapitation hates all mankind, but its pumpkin curry will warm your belly this holiday season

  • News

    August 2, 2000

    Dog Bites

    L'Etat, C'est Moi. Or Whatever; A Spoonful -- or So -- of Sugar

  • Dining

    December 2, 1998

    Leftovers

    L'Etat, C'est Moi. Or Whatever; A Spoonful -- or So -- of Sugar

  • More >>
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