The halibut recipe featured on eating/sf today comes from the fantastic Chanterelle cookbook. This is probably the most accessible recipe in the entir...
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The halibut recipe featured on eating/sf today comes from the fantastic Chanterelle cookbook. This is probably the most accessible recipe in the entir...
Those of you who have been longtime readers of eating/sf may have noticed that restaurant reviews have been few and far between these days. Recipes ha...
B'stilla is a traditional Moroccan dish often served as a first course for celebratory meals. With that in mind, I wanted something that felt both ex...
This week, let's talk about chorizo. You know that delicious pork product that turns everything it touches to gold? Quite literally, actually. I c...
Kasey is featuring a Fall salad recipe that we prepared to go with our New Year's eve dinner over on eating/sf today. And let me tell you, this salad...
Have you started making your New Year's Resolutions yet? I haven't, but I know one thing: good cooking/eating is at the top of my list for 2010. If yo...
Creating my Top Ten list is always difficult because I find myself struggling with whether I want to fill it with what I believe are objectively t...
Words of the Knife is the latest release from Mark Matos, the former front-man of the Tucson-based group, Campo Bravo. Musically, Words of the Knife ...
Most people make pies for Thanksgiving, but not I. No, I make tarts. Tarts or cakes, but preferably tarts. I used to make tarts in pie pans, but the s...
You know a recipe is good when each of its elements are irresistible on their own, and yet compliment one another well. Like with this poached pear a...
The Grammy-nominated Joan Jeanrenaud is the former cellist for the Kronos Quartet. Her third solo album is slated for release in 2010, but Talking Hou...