Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
Tender, toothsome greens help tame spring fever.
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.
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.
From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.
Meyer lemons go great in cocktails like the Bee’s Knees at Adesso.
Walk the streets of Chinatown to discover a world of delicious items and experiences, ranging from preserved egg porridge and dumplings to cultural tasting tours and cooking classes.
Drought, heat, and topsy-turvy weather create interesting conditions for late-season apples.