Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
Ramen restaurants proliferate hereabouts like the bamboo shoots they serve; has the East Bay reached ramen overload?
Chefs and restaurateurs weigh in on how food trucks stack up against bricks and mortar.
At Casa Cubana, traditional Cuban cuisine gets a 21st-century California twist.
Oakland’s minimum wage hike prompted more area restaurants to eliminate tipping. Is this the beginning of the end?
The answer depends on rent, jobs, more residents, and a host of other factors.
The menu at The Dock on Linden Street is both Gastro-pub and fine dining destination: One can choose casual dishes to go with artisan draft and bottled beers as well as complex flavors an gorgeously plated selections paired with cocktails or fine wine.
In Hawaii, Spam is a popular commodity, and it’s made its way onto the KauKau Corner menu.
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.
Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.