Prather Ranch beef, onion marmalade and white Cheddar burger
With over 130 olive trees on campus, it's no surprise that Caltech produces their own olive oil.
Puerto Rican soul food - veggie stew with plantains and beans.
Dungeness crab season is here - time for a delicious crab roll.
A wonderful crostino with speck, caramelized onions, fontina and sesame seeds at Tigelleria in Campbell, CA
Whole wheat fettuccini with kale and butternut squash tossed in a light yet flavorful white sauce with nutmeg and sage. Sounds like a good fall dinner.
Kumamoto Oyster with Green Apple Gelée, Wasabi, Yuzu, and Daikon Radish Granité at Bastide
"Flat Fish": Cold Smoked Toro, Osetra Caviar, Crème Fraîche and Spring Onion at The Restaurant at Meadowood
“Philly Cheesesteak” Air bread filled with cheese and topped with Kobe beef from opening night of the Bazaar by Jose Andres.
vegan benedict: a grilled whole-grain baguette with steamed kale, tomato, tempeh bacon and eggless hollandaise sauce.
bring on the banh mi
Creamy garlic shrimp appetizer at Piacere's in San Carlos, CA along with other lunch items. Italian-Californian fusion.
The imagery of In-n-Out and Shake Shack face off in a battle for nostalgia.
What's your test for perfect fried chicken?
A cloud-like vanilla souffle with an infusion of creme anglaise is worth ordering at the beginning of the meal.
One of the best ways to boost chow is to top it with an egg.
The burger that foodies have exalted as a masterpiece.
Pistachio gelato that will make your knees quiver.
Thomas Keller's Bouchon Bistro turns 10!
A peek inside the venerated kitchen of the legendary Chez Panisse restaurant in Berkeley.
delicious ice cream doesn't need to contain dairy, and this scoop proves it! this scrumptious oreo-mint ice cream is 100% vegan.
Scottish Salmon Nigiri with Sea Kelp and Sesame Seeds. One of many courses during omakase at Sushi Wasabi in Tustin, CA.
Scrumptious, smokey Pad See Iew, right by my work! How awesome is that?!
Black Angus burger from Topz in Santa Ana. Purported to be lower in fat than most burgers.
Shabu-shabu, or "hot pot". There's really nothing that can't be made vegan these days...
"Saigon Pork" sandwich at the Academy Cafe in the newly reopened California Academy of Sciences. Dreadful price, but wonderful flavors.
Heirloom tomatoes, fresh from a California garden. Help us figure out what variety this is!
Fruits from the little known Fullerton Arboretum.
Summer tomatoes linger in Wine Country...
Jeff Ward, owner of E. Waldo Ward, an artisanal jam and gourmet food maker stands at the end of this long conveyor belt, where bottled foods go down to labeled.
Cubano Italiano integrates Boccalone's Prosciutto Cotto in this delicious Cuban sandwich
Niu Rou Xian Bing (Beef Rolls) from Chef Chen in Irvine. Flaky Chinese flatbread, similar to croissants in richness of consistency, is rolled around slices of five-spice beef, shredded scallions, cilantro...
Why In-N-Out will retain the loyal hearts and minds of ex-Californians.
With today's economy, they should rename the Po' Boy since only a rich boy can afford them.