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Taste the Mideast at Ba-Bite

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.

Cool as a Cauliflower

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.

Grasshoppers Add Crunch and Punch

Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.

Holiday Head-Butting at Honor Kitchen & Cocktails

Reconnect with your friends by undertaking a Dutch tradition, kopstoootje at Honor in Emeryville.

Calavera Stars Mezcal, Bugs, and More

The latest from Chris Pastena with partners Michael Iglesias and Jessica Sackler plus chef Christian Irabien is a symphony of Mexican styles.

Tis the Season for Mexican Hot Chocolate

Coffee, chocolate, chiles, and tequila what could be better? Maybe adding a Sugar Knife Marshmallow.

Radicchio Makes a Great Caesar

Follow the recipe of Marc Baltes of Boot and Shoe for a fine fall and early winter salad.

What’s Hot, And What’s Not

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.

Sequoia Diner Gains Fans in the Laurel

The Full House Cafe is gone, but the new diner that has set up shop is making a splash in the neighborhood.

The Best in East Bay Packaged Foods

From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.