total posts: 364
Chef Bruce Hill painstakingly practices the art of Japanese persimmon preserving.
A visit to the oldest continually operating winery in the Napa Valley. And yes, it actually still made wine legally even during Prohibition.
Traditional little cakes from Alsace for the holidays.
A mini version of the famous salmon tartare cornet, along with scenes from the French Laundry's holiday party.
Sea scallops with celery root-Yukon Gold puree at the elegant new Meritage restaurant.
Organic, grass-fed lamb that helps preserve open-space in Idaho.
Candy cane truffles from New Orleans to celebrate the season in refreshing good taste.
Cream of cauliflower soup, from the "Ad Hoc at Home'' cookbook as served at the Ad Hoc book-signing at -- where else -- Ad Hoc.
Burger Bar's Angus burger -- one of three burgers I ate in three hours in one scrumptious day.
The Gentleman Jack Frost -- a new winter cocktail at Fleming's.
David Lebovitz's glorious cocoa-marzipan pound cake is just what the holidays ordered.
Whoopie for whoopie pies at the soon-to-open Susiecakes.
Pork belly with pickled apples and pureed peanut sauce from Top Chef's Kevin Gillespie.
A modern version of the iconic Bloody Mary, which celebrates its 75th anniversary this year.
Tender, sweet and nutty. Tiny French almond cakes you can't resist.
New Humphry Slocombe lard caramels are the richest candies ever.
[recipe] Meet the "Sardinistas'' -- a zany, well-intentioned group that wants us all to eat more sardines.
Just how good is this new tart fro-yo from Haagen-Dazs?
The multi-talented, potty-mouthed chef of Momofuku responds to the heat generated by his comments about San Francisco restaurants.
Pear cream cheese bars that are loaded with autumn spices.
The favorite pear of Chez Panisse.
The perfect filling for the perfect crust. Plus a secret ingredient -- quince paste.
Nuts about these nuts.
The flagship Burger Bar finally opens today in San Francisco.
A soothing, comforting bowl of Chef John Besh's chicken and dumplings with chanterelles.
A healthful take on a classic: Spaghetti and meatballs made with turkey, and Kamut at Beautifull in San Francisco
You haven't tasted milk chocolate like this before. A sophisticated take from an artisan chocolate maker.
Custardy warm tofu with an addicting spicy garlic sauce.
A veggie everyone loves to hate gets a delicious Asian make-over.
This new ginger beer is one tongue-tingler.
Take 1 cup crystallized ginger, plus 1/2 pound of fresh ginger. Together, they create the most gingery scone ever.
Cocoa Absolute is absolutely incredible.
Creamy peanut butter, roasted salty peanuts, and your favorite jelly combine in this delightful Martha Stewart treat.
Valrhona chocolate bars put to the test.