Dining to Cook # 15: Tonkatsu in Japan
Luxury tonkatsu — two words I would’ve never thought would go together. On a recent, first ever trip to Japan, there was no meal...
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Dining to Cook #14: Green Garlic Fry Bread
A couple weeks ago, I had the pleasure of attending one of Spruce’s seasonal cooking classes, Fruits de Mer, a 5-course seafood meal. It...
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Dining to Cook #11: Cured Eggs Yolks
The first time I had ‘chicken bottarga’, as Chef Stuart Brioza calls it, was at State Bird Provisions. It was this bright yellow, fluffy dusting...
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Dining to Cook: Meyer Lemons
Jessica Hui is an everywoman epicurean and avid diner. In our new series, Dining to Cook, she shares tips, tricks and techniques she’s picked...
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Dining to Cook: Fermenting Vegetables Part 2
Happy Friday, All! Pickling up from where we left off last week, Jessica brings us back to the Bar Tartine recipe book and updates...
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Dining to Cook #8: Razor Clams
Razor clams are something special. The first time I ever had them was about two years ago at one of my favorite restaurants,...
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Dining to Cook: Fermented Vegetables
San Francisco has no shortage of talented chefs, which, these days, means there is no shortage of beautiful cookbooks to accompany that talent. One...
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