The unofficial start to summer is just a week away with Memorial Day right around the corner, and I’m excited because summer gives me free rein to eat a lot of BBQ and grilled items, even if I don’t own a grill.
This recipe for honey hoisin glazed spare ribs is the last in my recipe […]Read the full post →
I don’t think there’s a better dish to celebrate the pure chicken-ness of a good chicken than Hainanese chicken rice.
If you’re not familiar with this dish, it’s extremely popular in Southeast Asia. In fact, even though it was created in Hainan — an island province in Southern China — it was adopted by other nearby Asian […]Read the full post →
Seems like Hawaiian poke is everywhere! The food media is writing about it and poke-centric restaurants seem to be popping up lately in San Francisco. (They’re apparently all over the place already in San Jose and LA.)
For the uninitiated, poke (pronounced POH-kay) is the Hawaiian delicacy of cured raw fish, often ahi […]Read the full post →
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 →
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Snaps on the Go
- A Review of Toy Soldier in San Francisco’s Belden Place
- Museum of Ice Cream Arrives in San Francisco — Bah Humbug
- A Review of Ramen at Ippudo in Berkeley
- Night and Day Scenes of Eat Real Festival 2017 in Oakland
- Portland Dish: Tusk, Proud Mary Cafe and Chalino
- Eating My Way Through Feast Portland 2017