food gal in Silicon Valley, CA
total posts: 147
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Q&A with the new chef de cuisine at the French Laundry.
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Patients at Stanford Hospital now enjoy a new gourmet option -- fresh, organic soups made by a local chef.
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The verdict on the offerings at the newest cupcake bakery in town.
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Saffron gives this simple pasta dish a vibrant hue. Recipe by acclaimed Chef Jean-Georges Vongerichten.
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Caramel cupcake from the newest cupcake bakery in town.
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A savory bread pudding that's crispy on the outside, and nearly souffle-like on the inside. Recipe from the upcoming Ad Hoc cookbook.
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Indulge in a fresh-baked blueberry shortcake -- for a worthwhile cause.
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The slightly naughty secret ingredient in Silver Moon's ice creams and sorbets? Shhh, it's high-end liqueurs.
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The best corn bread recipe? It comes from, of all places, Spago.
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The secret to the best tasting caramelized scallops? Brine them first. That tip from the upcoming Ad Hoc cookbook.
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One of San Francisco's swankiest restaurants celebrates its fifth anniversary with a birthday tasting menu. Ahi tartare, anyone?
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Wake up on Sundays to decadent lobster salad and other luxurious dishes at the new Village Pub brunch.
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Thomas Keller's version of the classic pineapple upside-down cake. A sneak peek at a recipe from the upcoming Ad Hoc cookbook.
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Take pineapple vodka, pineapple juice, and kaffir lime leaves. Shake vigorously for this cool, icy cocktail.
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What do you get when you tweak a Gourmet recipe? Something even better -- a cake so loaded with fruit that it's nearly a pie.
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Not your usual banana muffin. Not when you first take whole bananas in their skins and roast them until they turn as black as night.
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The secret to the juiciest shrimp ever? Revving your oven to 450 degrees to cook them in.
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Get it here first -- the recipe for Chef Thomas Keller's chocolate chip cookies, from the upcoming Ad Hoc cookbook.
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What gives this refreshing, tangy beverage its glorious color? Hibiscus flowers.
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Why is this called Drunken Clam Linguini? There's vodka in it, as well as absinthe. Shhhhh....
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Spain's king of molecular gastronomy creates a new beer.
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How veal cutlet in a crispy golden crust flavored with aged Jack cheese reminds me of my Dad.
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Lots of butter, and lots of beautiful fresh apricots star in this show-stopping tart.
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The freshest seafood served up with Mexican flair in finger-licking good tacos, burritos and chimichangas -- all from a little taco truck.
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Artisan-cured Parmesan salumi from celeb chef and TV star, Michael Chiarello.
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Thomas Keller's famous fried chicken -- and the surprising dignitary who showed up to enjoy it one night.
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Butchers from Team Green Grape strike a pose with pig heads. Yes, real ones. It's all part of the wacky NY chefs competition, Duckathlon, hosted by D'Artagnan.
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Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville's new eco-resort/restaurant, Bardessono.
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Persian chicken simmered with saffron, ginger, and lime juice.
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Dried apricots in my fave flaky apricot scones always remind me of family car trips. Allow me to explain...
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A former daycare provider turns toffee-maker to create this addicting confection.
