food gal in Silicon Valley, CA
total posts: 264
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Creamy peanut butter, roasted salty peanuts, and your favorite jelly combine in this delightful Martha Stewart treat.
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Heritage Duroc hogs make for the meatiest bacon ever.
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Five new burgers to drool over, including this one made with juicy, tender prime beef.
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Blueberry-flavored fizzy water, anyone? It WILL make you smile more.
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A slice of lovely apple cake a day keeps you very, very happy.
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Michael Chiarello's short ribs, and his take on "Top Chef Masters.''
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Coming to your neighborhood soon -- Kara's Cupcakes new mobile van. Yes, baked goods take to the road.
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Fresh figs with Serrano ham. Just part of the gourmet grub the folks at Facebook get to eat daily.
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Meet Regina -- a simple, thoroughly delightful, Italian cookie.
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Filet mignon that actually has a robust, rich taste. The secret? It's bison.
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This Kobe beef burger has 126 percent of your daily allotment of saturated fat. But boy, is it worth it!
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This lovely peach cake is so easy to make that it's, well, a piece of cake.
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A special blend of coffee that brews up hope and prosperity for girls in need across the globe.
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Remembering Julia Child and her classic tomatoes provencal.
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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.
