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Nosh Box: Battle of the Burgers

Memorial Day’s passing marks the kickoff of grilling season. While year-round fare, hamburgers emerge in June, as their peak period kicks off. They’ll be the No. 1 food searing on the grill during the summer months ahead.
June 01, 2019

Nosh Box: What Goes Around Self Bastes

Spring has sprung. May marks the climate transition from warm to hot — along with everything in between. It’s the beginning of the season for night baseball, picnics, beaches, hiking, biking, and casual eating. With activities a plenty, there’s no shame in opting for convenience when mealtimes roll around. And there’s a simple hack that can produce multiple meals at a bargain price. Enter the rotisserie chicken: The modern iteration combines mass marketing with production line techniques. But the history dates back eons. Early vertical rotisseries took the form of fish, fowl, or game suspended on strings in front of the open hearth, with a drip pan beneath. Twirling the food put twists in the string, causing it to rotate clockwise, then counterclockwise as the string unwound.
May 01, 2019

Nosh Box: Food Tradition Duo

Besides bringing prelude showers to May flowers, this April—as is often the case—includes two major cultural holidays: Easter Sunday, April 21; and Passover, Friday, April 19-Saturday, April 27. Easter, more so, has morphed into popular culture, with Easter bonnets, Easter eggs, Easter baskets, Easter rabbit and Easter parades. But both include food traditions.
April 01, 2019

Green Goddess Dressing Fancies Up the Kale Salad at Grand Lake Kitchen

While kale is available all year, it’s best in late winter and early spring, so pick some up and use Grand Lake Kitchen’s green goddess dressing to make a healthy and delicious salad.
March 29, 2019

Nosh Box: Tasting Cuba Libre

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.
March 01, 2019

Nosh Box: Time for a Wise Crack

Now’s a great time to crack a Metacarcinus Magister, whom we know as Dungeness crab. After five years of Latin during high school and college, the literal translation is somewhat whimsical: “teacher crab.” This crustacean is renowned along the West Coast, and especially in the Bay Area. Dungeness crabs are a very important in California as one of the oldest and most valuable fishing grounds, creating jobs for coastal fishermen and processors, as well as emerging in local folklore.
February 19, 2019

Make SF Forage’s Black Trumpet Mushroom Tart

A guided mushroom foraging trip is fun but far from necessary to make these seasonal tarts.
February 12, 2019

Executive Chef Nicolette Manescalchi Keeps Kohlrabi on the A16 Menu

She takes advantage of its crunchy raw texture by slicing it very thinly with a vegetable peeler and using it as a kind of substitute for meat in a vegetarian carpaccio salad.
January 18, 2019

Carrot and Harissa Combine Nicely for Liba Falafel Soup

Use a rainbow of colorful fresh carrots and make your own harissa for a perfect winter soup.
December 21, 2018

Old Damascus Makes Delectable Mandi

Popular throughout the Arabian Peninsula, Egypt, Turkey, and parts of India, mandi is proving popular here.
November 20, 2018