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Brazilian Breads Makes Gluten-Free Cheese Bread

Known as pão de queijo, these puffy cheese rolls are made from tapioca flour.

Now Is the Sweet Spot for Cherries

This stone fruit is worth all the extra effort pitting requires.

Adult Milkshakes Are a Thing Now

The Hideaway has taken the plunge and feature milkshake cocktails on its menu.

Seawolf Does Pub Grub With an Ethnic Bent

A dive bar popular with cops becomes a hip neighborhood hangout that puts an ethnic twist on bar food.

SF’s L’acajou Opens an Outlet at Woodminster Plaza

The menu is more expansive, because the Oakland space — formerly the Woodminster Cafe — has more sophisticated cooking facilities.

Alameda Does Old School

Diner culture is alive and well on the Island.

Best To-Go Options

Today’s carry out is way better than pizza and chow mein.

Nosh Box: On a Roll in May

We begin May’s celebrations with May Day, a holiday with an international following, but not much domestically. So don’t be looking for a May Day song, dance, libation, food—or a day off work. Moving on, usually in the same week, up pops Cinco de Mayo festivities. In Mexico this holiday is primarily historical, celebrating the military victory over the powerful army of the French. In the United States, we use the date to celebrate all of Mexican culture. According to National Public Radio’s Dan Pashman, “Cinco de Mayo, which has followed a similar path as St. Patrick's Day: Started by activists to celebrate Mexican culture; embraced by people just looking for a good time.”

Nyum Bai Puts Banana Blossoms into a Salad

Gently crunchy and tasting nothing like bananas, banana-blossom salads are typically served augmented by soup and rice as a whole meal.

Penelope Bar & Lounge’s Better-for-You Cocktail Is Ahead of the Curve

What makes The Penelope different from any other cocktail — and better-for-you — is its key ingredient: freshly juiced beets.