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Produce & Meat

Wood Tavern Chef Puts Persimmons in a Salad for Fall

Regardless of which persimmon you prefer or how you use them, persimmons make for a memorable edible chapter of the annual Bay Area food calendar.
September 18, 2019

How to Make Yimm’s Sweet Corn Salad

Aya Amornpan turned to sweet corn when brainstorming unusual items to serve at Yimm, her new home-style Thai eatery that opened recently in Rockridge.
August 16, 2019

Green Beans Are In Season

Todd Sirimongkolvit shares a sure-fire recipe for blistered garlic green beans by Bird & Buffalo Executive Chef Phenvipha Norasingha.
July 19, 2019

Nosh Box: Food Independence

Independence Day’s always July’s prime event. And July holds the essence of the “salad days of summer.” That’s actually a Shakespeare idiom from Anthony and Cleopatra that aptly captures the spirit of July—but has nothing to do with first course cold plates, or munching vinaigrette-dressed garden greens. Paraphrasing Wikipedia, it’s a youthful time, accompanied by the inexperience, enthusiasm, idealism, innocence, or indiscretion associated with youth.
July 1, 2019

Revival’s Amy Murray Loves Apricots

Her honey lavender apricot salad incorporates gems of the season for a salty, creamy, crunchy, floral spring bounty.
June 28, 2019

Nosh Box: Battle of the Burgers

Memorial Day’s passing marks the kickoff of grilling season. While year-round fare, hamburgers emerge in June, as their peak period kicks off. They’ll be the No. 1 food searing on the grill during the summer months ahead.
June 1, 2019

Nosh Box: What Goes Around Self Bastes

Spring has sprung. May marks the climate transition from warm to hot — along with everything in between. It’s the beginning of the season for night baseball, picnics, beaches, hiking, biking, and casual eating. With activities a plenty, there’s no shame in opting for convenience when mealtimes roll around. And there’s a simple hack that can produce multiple meals at a bargain price. Enter the rotisserie chicken: The modern iteration combines mass marketing with production line techniques. But the history dates back eons. Early vertical rotisseries took the form of fish, fowl, or game suspended on strings in front of the open hearth, with a drip pan beneath. Twirling the food put twists in the string, causing it to rotate clockwise, then counterclockwise as the string unwound.
May 1, 2019

Nosh Box: Food Tradition Duo

Besides bringing prelude showers to May flowers, this April—as is often the case—includes two major cultural holidays: Easter Sunday, April 21; and Passover, Friday, April 19-Saturday, April 27. Easter, more so, has morphed into popular culture, with Easter bonnets, Easter eggs, Easter baskets, Easter rabbit and Easter parades. But both include food traditions.
April 1, 2019

Green Goddess Dressing Fancies Up the Kale Salad at Grand Lake Kitchen

While kale is available all year, it’s best in late winter and early spring, so pick some up and use Grand Lake Kitchen’s green goddess dressing to make a healthy and delicious salad.
March 29, 2019

Nosh Box: Tasting Cuba Libre

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.
March 1, 2019