food gal in Silicon Valley, CA
total posts: 309
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Quail in Muscatel at the oldest winery in Victoria, Australia.
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Spectacular duck with caramelized fennel -- from a chef who was just named one of Food & Wine magazine's top toques of the year.
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The secret to this great summer corn salad? A drizzle of balsamic.
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A creamy, rich panna cotta made with an ingredient that has more than twice the live and active cultures of yogurt.
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Creme fraiche panna cotta with plum soup -- one of many spectacular eats at the StarChefs Rising Star Chefs gala.
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Focaccia baked with fresh Bing cherries, rosemary and a touch of sea salt. Perfect for any meal of the day.
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The natural sweet starch from kabocha helps thicken the sauce in this irresistible pork stew until it's creamy and luscious.
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Marinated striped bass with compressed strawberries and caviar -- from Rising Star Chef Louis Maldonado of Aziza restaurant.
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An assortment of sushi at a restaurant that's a favorite of the San Jose Sharks hockey team.
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A Napa Valley winery tasting room that's like no other. Enjoy a sip, glass or bottle in a most eclectic setting.
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A tale of two empanadas -- Argentinian and Puerto Rican.
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Riesling and a touch of heavy cream make this one luscious chicken stew.
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Leave it to Thomas Keller to come up with the world's most expensive cake mix.
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Greek moussaka made easier and lighter tasting. From Sara Moulton's fab new cookbook.
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Sara Moulton talks about life after Gourmet magazine and how she found out the dreaded news that the beloved magazine would be folding.
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Sensational macarons and imported candies of every imagination await at this sweet store.
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A little dab of sweet potato dusted with matcha ends a lovely meal at this unique Japanese restaurant.
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How I gave $1 million to this recipe for mini cookie ice cream cups.
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Luscious pork belly -- cooked sous vide, then served with wonderful farro risotto.
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San Francisco Bay Area restaurants celebrate spring with lamb and asparagus. One featured dish is roasted leg of lamb.
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A wine-tasting in the Napa Valley like no other -- complete with gourmet smoked salmon-chevre canapes and other gourmet eats.
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Would you believe you can turn Pillsbury refrigerated biscuit dough into pillowy, steamed Chinese buns? You can!
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Blondies with the irresistible combination of maple syrup, rum, butterscotch chips and cocoa nibs. Bet you can't have just one.
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Celebrate asparagus, strawberries and other bountiful pleasures of spring at the Ferry Building in San Francisco.
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Peet's introduces its first new coffee blend in years. Who wants to try some?
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It took awhile, but it was worth it -- making all 50 pork buns by hand using David Chang's "Momofuku'' recipe.
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Creamy clam chowder in a crusty sourdough bowl. Perfect for -- what else -- National Clam Chowder Day.
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My ode to jarred black bean sauce. Yes, the stuff in the jar. Use it on pork, shiitakes and Brussels sprouts for this amazingly easy dish.
