Crispy waffle cut potato chips with a ricotta "dip"
“Piccola meringata” with Meyer lemon cream and wild huckleberry sauce. A dessert worth trying, even for brunch, at Zuni Cafe in SF.
Joy the Baker does the Fancy Food Show.
Egg puffs from Shanghai Dumpling King
Prosciutto pie at Pizzeria Delfina.
There is no vanilla listed on the menu of SF's newest ice cream shop, Humphry Slocombe
Fra'Mani salami, buffalo mozzarella and broccoli rabe come together in Cowgirl Creamery's excellent sandwich of artisanal treats.
An oyster PoBoy with mac and cheese
Meyer Ranch flatiron steak & eggs. One of the dishes on the grown-up brunch menu at Serpentine. Brussels sprouts, anyone?
Green Eggs and Ham - a Suess inspired breakfast with spinach infused scrambled eggs and prosciutto - I would eat these anywhere!
Prather Ranch beef, onion marmalade and white Cheddar burger
Scotch Quail Eggs from Magnolia Gastropub in San Francisco
Using chocolate transfer sheets on dipped cookies. Great holiday treat!
Dungeness crab season is here - time for a delicious crab roll.
Roasted Cauliflower with Smoked Bone Marrow, Pickled Red Onion and Oregano at Coi
Canteen's Smoked pheasant terrine with cranberry sauce.
Organic mini donuts
Mmmm... Upscale doughnuts. What makes a good doughnut? Can healthy and deep-fried be in the same sentence? An American standard is coming back in style... Enjoy the sugar high.
Peruvian pyramid of crunchy calamari, fish, yucca and shrimp
Pickled pork skin salad
coconut curry noodle soup - rich, warming and delicious
Riverdog Root Vegetable Salad. A visit to Luce, the home of talented chef Dominique Crenn.
Ricotta-filled sflogliatelle from Termini Bros. in Philadelphia's Reading Terminal Market.
Rocky road meringues with cracker jax - a crunchy, sweet and chocolate laced dessert.
Cookies all dressed up (with chocolate transfer sheets)
Steamed, sumptuous, Vietnamese pork dumplings with celery, scallions and cabbage.
Boccalone's prosciutto and arugula sandwich is simple and delectable.
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.
clam chowder in a sourdough bread bowl from boudin bakery - and other san francisco eats!
Braised brisket with horseradish creme fraiche and cabbage on rye.
Cubano Italiano integrates Boccalone's Prosciutto Cotto in this delicious Cuban sandwich
Goodies from Miette - Gingerbread Cupcake, Old-Fashioned Chocolate Cupcake, and Chocolate Pots de Creme
Why do we accept bad bread with good BBQ? Tradition?