by Vince Keenan
Last month’s column spotlighted the ingenuity of contemporary bartenders in crafting cocktails that honor The Brooklyn, despite lacking a single ingredient, the magical elixir Amer Picon.
Tag Archives: recipe
The Pizza Bible by Tony Gemignani with Susie Heller and Steve Siegelman
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? Continue reading
Thirst for Happiness: A Trip to the San Francisco Craft Spirits Carnival
by Risa Nye
I recently attended the San Francisco Craft Spirits Carnival, which took place in one of the cavernous exhibit halls on the edge of the Bay at Fort Mason. I’ve been writing about happy hours, local bars, distilleries and cocktails for several years now, so I hoped this event would provide me with some new information about the local craft distillery scene—and the chance to “try and buy” new spirits. Continue reading
Eat Like the Stars: Robert Mitchum’s Chili Wonder
National Chili Month begins on October 14th and who doesn’t love chili? Plenty of classic movie stars certainly did, and many of them shared their personal recipes with fans via magazines, newspapers and cookbook collections. Continue reading
Shaken & Stirred: Boyhood
Change is an inevitable function of time. Deliberate, documented change is a function of planning. Continue reading
Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig by Cree LeFavour
Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas.
The Secret Restaurant: Fancy Tuna Salad, Niçoisely
by Peter Moore
Our sunny September summer continues in the Bay Area, and there’s nothing like a big salad to enjoy at this time. I’ve always liked a Salade Niçoise and it’s pretty easy to put together—whether or not it’s particularly authentic is another question. A Niçoise is traditionally made with canned tuna, and while I’m not sure if it was a Niçoise they were making when it happened, canned tuna was responsible for the deaths of two women from Michigan who died of botulism in 1963. Continue reading
Cooking Under the Gun—and Sustenance by the Sea
by Isaac Cronin
My career as a food professional did not begin romantically. It started with a death in the family. James Carr, a former convict and ex-member of the Black Panther Party, died a violent death just as Jimmy’s brother-in-law Dan Hammer and I were finishing the first draft of Jimmy’s autobiography, BAD, a tough tale of life in South Central and the prisons of California. Very much a book of that time. Continue reading
Eat Like the Stars: Three Glamorous Guacamoles
Where I live, in the UK, most people didn’t know what an avocado pear was until the 1960s. When supermarkets started stocking them, leaflets were produced to convince British housewives not to mash them, heat them up and serve them for dessert with custard. Continue reading
Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland
Tanya Holland will be signing copies of Brown Sugar Kitchen at Books Inc. in Alameda (Fri/12, 7-9 pm), The Gardener in Berkeley (Sat/13, 11 am-1 pm), Market Hall in Oakland (Sat/13, 3-5 pm), The Left Bank in Larkspur (Sun/14, 12:30-2:30 pm), and Chronicle Books in San Francisco (Mon/15, 3-4 pm) this week.
Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. Continue reading
Down the Hatch: The Red Hook, the Greenpoint, and the Bensonhurst
by Vince Keenan
It’s one of the great ironies of the classic cocktail renaissance that the drink best showcasing the movement’s ingenuity does so because it frequently can’t be made.
eatdrinkfilms.com 