Home Cooking With Jean-Georges: A Review
A Recipe from Home Cooking with Jean-Georges: My Favorite Simple Recipes.
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Cast-Iron Cookware Made In The USA
New producers are restoring a tradition of cast-iron cookware in America.
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Bi-Rite Market's Eat Good Food Book Review
As its overstuffed title implies, the new Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food ($32) is more than a cookbook. Written by market owner Sam Mogannam and coauthor Dabney Gough, with a few chapters by longtime staffers, it does contain recipes: smart, simple ones like Any-Herb Pesto. But the best part may be the shopping guides. Arranged by departments, like Bi-Rite itself, the thorough guides cover everything Bi-Rite sells: wine, cheese, meat, produce--even olives.
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Semi Sweet Bakery | Downtown, Los Angeles, CA
Sharlena Fong returns to Downtown L.A. with Semi-Sweet Bakery.
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Quarter Circle 7 Ranch Beef And Meats
Free-range grass-fed beef from Quarter Circle 7 Ranch.
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Boccalone Salumeria Meats | San Francisco,CA
Boccalone Salumeria's impressive product line showcases a wide variety of Italian-style cured meats, from dried to fresh to everything in between. The latest addition to their family of "tasty salted pig parts" is ciauscolo (pronounced cha-USE-cool-oh), an all-pork specialty of Italy's hilly Le Marche region. The texture falls into more of a semi-soft realm--not quite spreadable, but much softer than its well-aged counterparts.
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The Master Stock By Agrodolce For Fast Foodies
Master Stock from Agrodolce for Fast Foodies is a stock that you're meant to use over and over.
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The Oyster Recycling Proogram
Oyster shells make new homes at the Oyster Recovery Project.
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VOLT Ink Book Review - Voltaggio Brothers
The Voltaggio Brothers trade their knives for pens.
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Scrapple Restaurants
Once relegated to the Pennsylvania Dutch, scrapple is boosting its cool quotient
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American Flavor Cookbook By Chef Andrew Carmellini
Andrew Carmellini documents a lifetime of travel, in the U.S. and beyond
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Avedano's Meat Wagon | San Francisco, CA
We would love Avedano's new Meat Wagon, parked in Proxy, that food lover's cluster in Hayes Valley, even if it didn't sell lardo burgers, robust patties made of ground beef combined with pork fat ($9.50 per pound). The exquisite details of the fire-engine-red '57 Ford, a former ambulance converted into a butcher shop on wheels, are compelling on their own: A meat wagon becomes a meat wagon. Beyond lardo burgers, the truck carries the full roster of meaty goods: New York steaks, chickens (whole, half and marinated), ground lamb, bacon and hot dogs from 4505 Meats, all wrapped and ready to go, sourced from the same producers who supply the Bernal Heights brick-and-mortar butcher shop.
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Villainy General Store | Los Angeles, CA
A one-letter shopping list for Echo Park's new Villainy General Store.
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White Chocolate Artisinal Updates
White chocolate gets serious at the hands of artisanal chocolate makers
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Cooking My Way Back Home Cookbook By Mitch Rosenthal
Mitch Rosenthal's new book, Cooking My Way Back Home ($25), a collection of recipes from his three San Francisco restaurants--Town Hall, Anchor & Hope, and Salt House--shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated.
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Family Meal Demands
Get a recipe for an easy 30-minute dessert from the new book “Off the Menu”
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Chorizo By Dos Mamacitas
Cooking with Dos Mamacitas veal chorizo, a new veal chorizo from Wisconsin.
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Salad Daze Cookbook By Alex Brown And Evan George
"Salad Daze," the new cookbook from blogging duo Hot Knives.
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