Riverdog Root Vegetable Salad. A visit to Luce, the home of talented chef Dominique Crenn.
48 hours eating and drinking with Joy the Baker in San Francisco.
Rocky road meringues with cracker jax - a crunchy, sweet and chocolate laced dessert.
Seared Alaskan halibut from Farallon restaurant in San Francisco
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.
San Francisco has one tried and true old school Pizzeria - Tommaso's in North Beach
Cubano Italiano integrates Boccalone's Prosciutto Cotto in this delicious Cuban sandwich
Looks like salmon sushi, doesn't it? But it's not. At Tataki, the only sustainable sushi restaurant in North America, they do things differently.
Goodies from Miette - Gingerbread Cupcake, Old-Fashioned Chocolate Cupcake, and Chocolate Pots de Creme
Why do we accept bad bread with good BBQ? Tradition?
Acme Bread Company's Rye Raisin Rabbit is our kind of bun!
The condiment plate at Pizzeria Delfina has a sprig of dried oregano, red pepper flakes and grated Reggiano - what else could you possibly want?
Perfectly pink roast beef saddled up with horseradish and mushrooms are sandwiched by SF's Dennis Leary at The Sentinel.
Fried eggs with potatoes, gypsy peppers, tomato salsa with grass fed skirt steak from Bar Jules.
Bucket of heirloom tomatoes from TomatoFest. TomatoFest is the premier heirloom tomato festival in the nation.
Caramelized Black Pepper Chicken
Summer Vegetable Cianfotta by 101 Cookbooks
Caramelized dayboat scallops, salt cod brandade, sweet peas from one of San Francisco's top restaurants; Spruce.
Peruvian style, rotisserie chicken. Flavorfully marinated and cooked to a crispy-skinned, moist fleshed, deliciousness.
[SlowFood] Find out how classic Italian meat slicers are refurbished for cutting the perfect, thin slices of charcuterie. Live from Slow Food Nation.
[SlowFood] A snail made entirely of bread at Slow Food Nation.
[SlowFood] Heritage ham in a biscuit made with lard = the best breakfast sandwich ever
[SlowFood] Crema di lardo is like butter from a pig
[SlowFood] An artsy display of olive oils at this weekend's ultimate foodie event, Slow Food Nation in San Francisco.
Who could be trusted to share a perfectly ripe peach, draped with tissue-thin lardo, accessorized with a bitter-crisp salad of baby dandelion greens? (Hint: Not me.)
Bibimbop is Korean comfort food capped with a fried egg
Artisan chocolate made by high-tech mavericks
Fisherman’s Wharf Must-Tries: Dungeness crabs and clam chowder served in sourdough bread
Pork belly open-faced sandwich with shoestring fries at Bar Tartine