THE NIGHT VI

*This post also appears as a guest post over at one of my favorite blogs called The Kitchn. I'm honored that the kind folks there approached me to...

In my profession (disclosure: by day--and often by night--I work in PR/marketing at a start-up), getting 'the scoop' is the highest prize you could sc...

Over on eating/sf, Kasey is featuring what has become one of our favorite new breakfast recipes: souffled cheddar eggs. As you'd expect, the whipped ...

I recently had two fantastic dinners at two restaurants that each inspire a lot of creativity--Frances in San Francisco and Camino in Oakland. Both ...

The halibut recipe featured on eating/sf today comes from the fantastic Chanterelle cookbook. This is probably the most accessible recipe in the entir...

Have you ever looked at a recipe and thought to yourself, "and on to the next?" There are thermometers involved, and complicated cutting procedur...

One of my new--and most amazing--food/recipe discoveries this year has been homemade chicken stock. It's head and shoulders above any chicken stock yo...

Noise Pop 2010 is here, and looks like it will be another amazing festival. As usual, most of the San Francisco's best venues will be hosting sold-ou...

This past Christmas, Matt and I happened upon a little slice of awesomeness in Columbus, Ohio called The Northstar Cafe. It's the kind of place th...

Cold Roses was the first of three albums released by Ryan Adams in 2005, and signaled a return to top form for gentleman Adams. Cold Roses has sold o...

I have flipped through Jim Lahey's book, My Bread, at some half-dozen bookstores before I finally received a copy of it for Christmas (thanks to m...