We tell the story of how the city eats, drinks and cooks.
Finding a halibut tail in the SF Bay area might be a little challenging unless you know where to look. 😉 We purchased ours from Fresh Catch, a non-subscription based Community Supported Fishery that allows you to choose from fresh fish options every week via email. Halibut (and salmon) tails might also be available by…
Tinga is a comforting chipotle-and-tomato-stewed chicken recipe from Puebla that usually has a tangy, lightly smoky flavor. Because of the saturated smokiness, sweetness, and kick of spice from the chipotle peppers, and the toastiness of the corn tostada, you get a lot of flavor in this dish from very few ingredients. Tinga poblana is a…
Recall the miraculous way heat transforms the flavors of wood into the extraordinary flavors of smoke and you’ll intuit why any vegetable will be improved by time spent on the grill. But only a handful of them can be properly grilled from a raw state. Think of grilling as a finishing touch for most starchy…
Every cook worth her salt has written something about her love and adoration for in-season, sweet, juicy tomatoes. I’ll spare you the love story here but, suffice to say, I can’t get enough of them either. My very favorite way to eat a peak-of-the-season tomato? That’s easy, and maybe a little embarrassing. I spent a…
About these turmeric cashews: Some fascinating emails have come through my in-box over the past decade. One example arrived a little while ago from Erica Sonnenburg. Erica and her husband, Justin Sonnenburg, are researchers at Stanford, where they study the collection of bacteria that inhabit our gut. It’s called the microbiota. Her name struck me…
