Patricia Unterman is the chef/co-owner of the Hayes Street Grill, a San Francisco seafood restaurant renowned for serving sustainably harvested fish and shellfish certified by the Monterey Bay Aquarium Seafood Watch. Continue reading
Tag Archives: recipe
Sweet Community: A Visit to Frog Hollow Farm (with Two Farm Fresh Recipes)
by Sarie Hale-Alper
It’s harvest time in Brentwood, CA, a farming community just an hour outside of San Francisco. Continue reading
Quinoa Mushroom Burgers, Roasted Vegetable Salad with Shallot Vinaigrette, and Strawberry Basil Blast from EVERYDAY DETOX by Megan Gilmore
Most diets and cleanses have all-or-nothing rules that encourage unhealthy cycles of intense restriction followed by inevitable bingeing. In Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally , nutritionist and blogger Megan Gilmore shares 100 delicious, properly combined recipes that will leave you feeling satisfied and well nourished while promoting weight loss and improving digestion and sleep. Continue reading
Sugar Snap Pea and Radish Salad, and Tomato Watermelon Gazpacho, From HOMEGROWN by Heather Hardison
Whether your idea of gardening is a tomato plant on your fire escape or a pumpkin patch in the yard, Homegrown: Illustrated Bites From Your Garden to Your Table is the ultimate guide to growing your own food and eating it, too! Continue reading
The Secret Restaurant: Stuffed Mushrooms
by Peter Moore
Our friend Max is allergic to wheat. He is gluten-free, but not in the sense of the estimated 30% of Americans who are shunning wheat due to currently trendy pseudo-science; rather, Max is gluten-free in the sense that, if he has anything with wheat, there will be an epi-pen and ER visit involved. Continue reading
Fettuccine with Corn Crema and Charred Green Onions, and Squid Ink Linguine with Uni and Crab, from MASTERING PASTA by Marc Vetri and David Joachim
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Continue reading
Blueberry-Lavender Shrub and Blackberry-Lime Shrub from SHRUBS: AN OLD-FASHIONED DRINK FOR MODERN TIMES by Michael Dietsch
A simple shrub is made from fruit, sugar, and … vinegar?
Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Continue reading
Delicious Vintage Cocktails Named in Honor of Movie Stars
by Meredith Brody
I adore the now-not-so-recent revival in exquisite cocktails. My heart leaps when I pick up an exciting cocktail menu, often divided into two lists: classic cocktails, and innovative ones created by the resident mixologist. I’m especially heartened by the use of fresh fruit and vegetables, whether juiced or muddled, and fragrant herbs and spices.
Shaken & Stirred: The Root Cause of a Cinematic Winter
Seasons. The ones that dictate how tasty your tomato will be (best in late summer), how excited you are for skiing (winter, natch), and how much of your time will be given over to griping (spring and fall: I’m looking at you, daylight savings time). These seasons present the garden-to-glass mixologist with a varied palette from which to choose. And now, in the winter, there are few choices offered. In the face of such adversity it is good to dig deep (farming pun intended) and make the best of it, so here comes my beet cocktail, Root Cause.
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Fresh Shell Bean Ragout with Cardoons and Mint, and Cornmeal Pound Cake with Rosemary Syrup, Candied Rosemary, and Poached Pear from PRUNE by Gabrielle Hamilton
From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter , comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
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Down the Hatch: A Trio of Champagne Cocktails for the Holidays
by Vince Keenan
Of all the first world problems, a glut of champagne may be the First-Worldiest. But there’s no denying the stuff flows like a river come the holidays. A few classic drinks make excellent use of that surplus bubbly.
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