There’s something relaxing about visiting a farm, seeing the green grassy fields and animals roaming freely and, what I imagine, happily.
Even on the overcast day that I found myself at Napa Grass Farmer, there was a simplicity that we urban-9-to-5ers always wish for because, well, the pasture is always greener on the […]Read the full post →
Last night I went to my friend Jeanne’s home for a themed potluck dinner that highlighted the cuisine from Sicily, Italy. When we got the invite, most of the other people signed up for the typical courses like pasta and dessert, so Jeanne said I could bring the salad.
When I think of Italian dinners, […]Read the full post →
It’s game day, finally. This year the Super Bowl buildup was especially frenzied because San Francisco is the host city, so there was no escaping all the festivities (and the crowds) around the city.
Yesterday, though, I dropped in on a fun event at Macy’s Cellar in Union Square. New York Chef Marc Forgione shared […]Read the full post →
The most ugly words around these days are “domoic acid.” In fact, it almost sounds like demonic. Domoic acid is the toxin found in Dungeness crabs around the San Francisco Bay Area, and it has literally obliterated this year’s crab hunting season.
So while we all wallow over not having the sweet Dungeness crab meat to eat, […]Read the full post →
This winter seems a bit colder than usual, and OK, I’m going to have to admit that in the Bay Area cold means anything between 40 to 50 degrees. But that still keeps me from wanting to go out, so I find myself just wrapped up on my sofa watching my favorite TV programs.
And […]Read the full post →
Aren’t these the best way to wake up Christmas morning?
These are maple-glazed pumpkin muffins that I recently made for a holiday brunch. The recipe comes from the popular Pinch of Yum blog, and I first heard about it from my sister in Portland who made a gluten-free version for the holidays last […]Read the full post →
I’m probably not the first person who’ll say that Thanksgiving dinner is all about the sides. The big bird at the center of the table gets all the attention but it’s all the dishes that surround it that really makes it a meal.
Today I’m sharing with you two recipes: one from Chef Bryan Voltaggio’s […]Read the full post →
Everyone’s saying it: Where has this summer gone?
That’s right, another summer done and gone (almost). This weekend everyone will be trying to get their last push of summer fun before going back to school or back to work after vacation.
For me, it’s been a lazy summer. I didn’t do anything, mostly because I’ve […]Read the full post →
The thing about being single is that you end up having leftovers. Even when I bought pork belly awhile back to make my jook topped with miso-glazed pork belly, the smallest package of pork belly I could get at the market still meant I had to put some in the freezer to make later.
[…]Read the full post →
When I was dining recently at The Dock at Linden Street, the casual brewpub by Chef James Shyabout, I tried an appetizer that included pickled cucumbers with avocado, sprinkled with furikake.
Furikake is the Japanese dried seasoning that is used often to dress up rice. But Shyabout’s furikake cucumber sunomono salad made me […]Read the full post →
In the last few months when dining at modern Asian restaurants, I noticed a dish popping up often on the menu as an entree option. That dish is rice congee, also known as jook in Chinese.
So it’s not unusual to see jook on the menu of a Chinese restaurant, but for dinner? It’s traditionally […]Read the full post →
I call this my pimped out potato salad. You might think it’s weird to use seafood in a potato salad, but growing up in Hawaii it was pretty common to include crab when making potato salad. Sure, it was imitation crab but it added that unique umami flavor to what could be a bland, starchy salad.
[…]Read the full post →
Indian food is often the go-to cuisine for many of my friends, but I’ve never been a huge fan mostly because many of the Indian food I’ve had either had dried out chicken or too much spices in the curries.
So when I agreed recently to try out a sample spice kit from the online […]Read the full post →
Everybody’s writing about sweets and chocolates lately. Wonder why? Hmm, for me, while I do like making chocolates, I was thinking lemon instead.
Meyer lemons, more specifically, because this is the season for citrus, and Meyer lemon is the king of lemons for its beautiful color and slightly sweeter juice. I decided to try a […]Read the full post →
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Snaps on the Go
- Salt & Straw Takes Over San Francisco’s Pacific Heights
- Khai Restaurant Brings Nouveau Vietnamese to SOMA
- A Review of Bao Down Arriving in San Francisco
- Reflecting on Spring, Oysters and Friends Who Eat
- A Review of Nightbird in San Francisco’s Hayes Valley
- A Review of Curry Up Now Indian Street Food in Oakland