UnknownUser

food gal in Silicon Valley, CA

total posts: 338

www.foodgal.com

Wake up on Sundays to decadent lobster salad and other luxurious dishes at the new Village Pub brunch.

Wake up on Sundays to decadent lobster salad and other luxurious dishes at the new Village Pub brunch.

www.foodgal.com

Thomas Keller

Thomas Keller's version of the classic pineapple upside-down cake. A sneak peek at a recipe from the upcoming Ad Hoc cookbook.

www.foodgal.com

Take pineapple vodka, pineapple juice, and kaffir lime leaves. Shake vigorously for this cool, icy cocktail.

Take pineapple vodka, pineapple juice, and kaffir lime leaves. Shake vigorously for this cool, icy cocktail.

www.foodgal.com

What do you get when you tweak a Gourmet recipe? Something even better -- a cake so loaded with fruit that it

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.

www.foodgal.com

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.

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.

www.foodgal.com

The secret to the juiciest shrimp ever? Revving your oven to 450 degrees to cook them in.

The secret to the juiciest shrimp ever? Revving your oven to 450 degrees to cook them in.

www.foodgal.com

Get it here first -- the recipe for Chef Thomas Keller

Get it here first -- the recipe for Chef Thomas Keller's chocolate chip cookies, from the upcoming Ad Hoc cookbook.

www.foodgal.com

What gives this refreshing, tangy beverage its glorious color? Hibiscus flowers.

What gives this refreshing, tangy beverage its glorious color? Hibiscus flowers.

www.foodgal.com

Why is this called Drunken Clam Linguini? There

Why is this called Drunken Clam Linguini? There's vodka in it, as well as absinthe. Shhhhh....

www.foodgal.com

Spain

Spain's king of molecular gastronomy creates a new beer.

www.foodgal.com

How veal cutlet in a crispy golden crust flavored with aged Jack cheese reminds me of my Dad.

How veal cutlet in a crispy golden crust flavored with aged Jack cheese reminds me of my Dad.

www.foodgal.com

Lots of butter, and lots of beautiful fresh apricots star in this show-stopping tart.

Lots of butter, and lots of beautiful fresh apricots star in this show-stopping tart.

www.foodgal.com

Bread that

Bread that's bursting with chocolate.

www.foodgal.com

The Russian Roulette of Spanish peppers.

The Russian Roulette of Spanish peppers.

www.foodgal.com

The scoop on the newest Haagen-Dazs flavors.

The scoop on the newest Haagen-Dazs flavors.

www.foodgal.com

The freshest seafood served up with Mexican flair in finger-licking good tacos, burritos and chimichangas -- all from a little taco truck.

The freshest seafood served up with Mexican flair in finger-licking good tacos, burritos and chimichangas -- all from a little taco truck.

www.foodgal.com

Artisan-cured Parmesan salumi from celeb chef and TV star, Michael Chiarello.

Artisan-cured Parmesan salumi from celeb chef and TV star, Michael Chiarello.

www.foodgal.com

Thomas Keller

Thomas Keller's famous fried chicken -- and the surprising dignitary who showed up to enjoy it one night.

www.foodgal.com

Butchers from Team Green Grape strike a pose with pig heads. Yes, real ones. It

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.

www.foodgal.com

Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville

Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville's new eco-resort/restaurant, Bardessono.

www.foodgal.com

Persian chicken simmered with saffron, ginger, and lime juice.

Persian chicken simmered with saffron, ginger, and lime juice.

www.foodgal.com

Dried apricots in my fave flaky apricot scones always remind me of family car trips. Allow me to explain...

Dried apricots in my fave flaky apricot scones always remind me of family car trips. Allow me to explain...

www.foodgal.com

A former daycare provider turns toffee-maker to create this addicting confection.

A former daycare provider turns toffee-maker to create this addicting confection.

www.foodgal.com

With a name like Nothing Bundt Cakes, you can guess what this bakery specializes in.

With a name like Nothing Bundt Cakes, you can guess what this bakery specializes in.

www.foodgal.com

Chef Arnold Eric Wong

Chef Arnold Eric Wong's beef short rib sliders with taro fries.

www.foodgal.com

Wine from Brazil? You bet. Here

Wine from Brazil? You bet. Here's a taste.

www.foodgal.com

How about a decadent chocolate cupcake topped with rich ganache and fleur de sel? A new branch of this popular cupcake bakery has opened in Napa. [Kara

How about a decadent chocolate cupcake topped with rich ganache and fleur de sel? A new branch of this popular cupcake bakery has opened in Napa. [Kara's Cupcakes]

www.foodgal.com

I used to dread having to julienne carrots. But now, I

I used to dread having to julienne carrots. But now, I've learned this great new way to do it that's sooooo much simpler.

www.foodgal.com

Pistachio recall got you worried? Find useful info about which brands are safe and which are not.

Pistachio recall got you worried? Find useful info about which brands are safe and which are not.

www.foodgal.com

Cooking scallops with porcinis and truffle oil -- in this economy? Yes, it can be done.

Cooking scallops with porcinis and truffle oil -- in this economy? Yes, it can be done.

www.foodgal.com

Dark chocolate-coated meringues made by a bakery that helps train the homeless and mentally disabled.

Dark chocolate-coated meringues made by a bakery that helps train the homeless and mentally disabled.

www.foodgal.com

Two sisters join forces to create heavenly chocolates.

Two sisters join forces to create heavenly chocolates.

www.foodgal.com

These bodacious, bountiful cookies are tender, buttery, and tinged with citrus. It

These bodacious, bountiful cookies are tender, buttery, and tinged with citrus. It's sunshine on a plate.

www.foodgal.com

A sip of green for St. Patrick

A sip of green for St. Patrick's Day. But will this particular brand of absinthe bring you the luck of the Irish?

Site Information