Ba-Bite’s food is as colorful as the interior design. Salads swagger with a rainbow of organic, locally sourced vegetables, and the silken hummus has won the praises of patrons and restaurant critics alike.
It’s an often-overlooked workhorse of a winter vegetable, once humbled in this country as a colorless vehicle for uninspired cheese sauce. But as good cooks the world over have known for centuries, cauliflower is anything but common.
Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.
Reconnect with your friends by undertaking a Dutch tradition, kopstoootje at Honor in Emeryville.
The latest from Chris Pastena with partners Michael Iglesias and Jessica Sackler plus chef Christian Irabien is a symphony of Mexican styles.
Coffee, chocolate, chiles, and tequila what could be better? Maybe adding a Sugar Knife Marshmallow.
Follow the recipe of Marc Baltes of Boot and Shoe for a fine fall and early winter salad.
Bacon-wrapped whatever? That’s so 2010. Today’s culinary buzz is reserved for cephalapods, high-end Mexican, cold-brewed coffee, sour beers, seaweed, and burgers, natch.
The Full House Cafe is gone, but the new diner that has set up shop is making a splash in the neighborhood.
From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.