May 20, 2016
When an unfamiliar food appears at the family dinner table, often this sacred place of communion summarily shifts to a hostile battleground, pitching parents against their young kids in the struggle to nourish them. Amongst the various domains of child rearing, the in...
February 4, 2016
The consummate egg soufflé emerges from the oven—which dare not be either prematurely or belatedly opened—a puffy cloud cloaked in heat-kissed bronze and barely trembling in the center.
Eggs are a delicate, finicky protein, prone to scorching yet nearly inedible in the...
October 7, 2015
Israeli chef Michael Solomonov is both informative and pure fun today in an interview on NPR’s ‘Fresh Air.’ Talking with Dave Davies, Solomonov discusses Zahav—his modern Israeli restaurant in Philadephia, recounts tales of his former struggle with drug ...
September 30, 2015
On September 12, Mark Bittman announced his departure from the New York Times food editorial section, at least as a standing columnist. Bittman is moving on to greener pastures—quite literally—having relocated to the Bay Area and joined a food start-up devoted to makin...
August 3, 2015
Like the promise of paradise in the afterlife, the reward for enduring a scorching hot summer day in California is the exquisite pleasure of the balmy evening that ensues. When the sun has finally set but daylight still lingers, few activities surpass the sensory exper...
July 27, 2015
A few San Francisco locals join the crowd of hungry tourists starting to queue around ten in the morning. After an expectant half hour, the door finally opens and uncompromisingly fresh, unadorned seafood is served up at the twelve-seat, no-frills countertop at Swann O...
July 17, 2015
Those who find themselves in the San Francisco Bay Area this summer would be perspicacious in taking a detour to bucolic West Marin—whose beautiful and abundant preserved land is worth the trip alone—and splurging on a unique agritourism experience.
West Marin Food & F...
July 14, 2015
For an interesting diversion from oil-based vinaigrettes, try this utterly delicious light-weight dressing that delicately coats leaves with a fresh, herby tang. While optimal on little gems, romaine, or other hearty lettuces, it is not overly viscous and thus also in...
July 13, 2015
There's no big secret behind marinated feta. Transforming a brined sheep or goat milk feta into marinated feta requires nothing more than some olive (or safflower) oil, herbs, and garlic. The result is a wonderfully soft and rich cheese, as the oil irradicates the dry...
June 11, 2015
Tender, glossy, and lightly sweet, these transcendent short ribs melt in the mouth and satiate to the core. Though highly competent on their own, buttery mashed potatoes or creamy polenta provide choice beds in which to nestle the ribs in the savory sauce rendered from...
