food gal in Silicon Valley, CA
total posts: 264
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Searching for the absolute perfect lemon bar? Look no further than Pastry Chef Emily Luchetti's version.
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At 15 years old, it might be a mere teen-ager in your eyes. But it's really the oldest, priciest cheddar in the country.
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Chef Bruce Hill painstakingly practices the art of Japanese persimmon preserving.
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A visit to the oldest continually operating winery in the Napa Valley. And yes, it actually still made wine legally even during Prohibition.
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Traditional little cakes from Alsace for the holidays.
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A mini version of the famous salmon tartare cornet, along with scenes from the French Laundry's holiday party.
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Sea scallops with celery root-Yukon Gold puree at the elegant new Meritage restaurant.
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Organic, grass-fed lamb that helps preserve open-space in Idaho.
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Candy cane truffles from New Orleans to celebrate the season in refreshing good taste.
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Cream of cauliflower soup, from the "Ad Hoc at Home'' cookbook as served at the Ad Hoc book-signing at -- where else -- Ad Hoc.
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Burger Bar's Angus burger -- one of three burgers I ate in three hours in one scrumptious day.
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The Gentleman Jack Frost -- a new winter cocktail at Fleming's.
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David Lebovitz's glorious cocoa-marzipan pound cake is just what the holidays ordered.
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Whoopie for whoopie pies at the soon-to-open Susiecakes.
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Pork belly with pickled apples and pureed peanut sauce from Top Chef's Kevin Gillespie.
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A modern version of the iconic Bloody Mary, which celebrates its 75th anniversary this year.
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Tender, sweet and nutty. Tiny French almond cakes you can't resist.
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New Humphry Slocombe lard caramels are the richest candies ever.
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![[recipe] Meet the "Sardinistas](http://images.tastespotting.com/thumbnails/116627.jpg)
[recipe] Meet the "Sardinistas'' -- a zany, well-intentioned group that wants us all to eat more sardines.
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Just how good is this new tart fro-yo from Haagen-Dazs?
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The multi-talented, potty-mouthed chef of Momofuku responds to the heat generated by his comments about San Francisco restaurants.
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Pear cream cheese bars that are loaded with autumn spices.
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The perfect filling for the perfect crust. Plus a secret ingredient -- quince paste.
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The flagship Burger Bar finally opens today in San Francisco.
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A soothing, comforting bowl of Chef John Besh's chicken and dumplings with chanterelles.
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A healthful take on a classic: Spaghetti and meatballs made with turkey, and Kamut at Beautifull in San Francisco
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You haven't tasted milk chocolate like this before. A sophisticated take from an artisan chocolate maker.
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Custardy warm tofu with an addicting spicy garlic sauce.
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A veggie everyone loves to hate gets a delicious Asian make-over.
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Take 1 cup crystallized ginger, plus 1/2 pound of fresh ginger. Together, they create the most gingery scone ever.
