Lots of delicious things stacked up on a skewer. An easy-to-make umami-packed sauce and some searing heat. That's all you need to master the art of yakitori and here's the recipe you need from Tadashi Ono and Harris Salat.
Read MoreWhen Los Angeles' Lobsta Truck rolled into San Francisco for the first time, we were there--stuffing our face with Dungeness crab. Read more!
Read MoreAn evening filled with kimchi-flavored soju, packets of flamin' hot corn puffs and plastic squirt guns? Just another night at Roy Choi's new drinking den, Pot Lobby Bar.
Read MoreThe Regent introduces sherry as a cocktail ingredient in their new Monday "Barcelona Nights" menu.
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Our Test Kitchen's take on chicken Marsala gets its heft from big chunks of cauliflower, and a meaty oomph from mushrooms, soy and, of course, Marsala wine
Read MoreIf you want to be one of the cool kids, play with your vegetables. Check out the restaurants that are making inspired vegetarian entrées. Read more!
Read MoreSam Calagione of Dogfish Head Brewery knows the right way to drink beer, but when it comes to brewing, he's bends the rules. Calagione has crafted beer with raisins, chichory and grape must, and a number of brewers are now following the trend and brewing exciting new American Ales.
Read MoreThe modus operandi behind Gogi Time in Uptown Oakland becomes clear when you learn that gogi means "meat" in Korean.
Read MoreTo make phởcatini, chef Chloe Tran reduces a five-spice oxtail stock and thickens it with hoisin and Sriracha. She pours it over bucatini noodles with the usual accoutrement: wafer-thin onion slices, Thai basil, cilantro, mint, lime and bean sprouts. The result is a condensed version of your favorite Vietnamese soup.
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A quiet strip of Ditmas Park is worth another look, with the new restaurant Lea. Read more!
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If you want to make it an effortless party, keep things simple, stupid, with shabu shabu. Make our recipe for the Japanese soup and dipping sauces tonight!
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Blood Orange Ponzu Sauce adds zing to cooked vegetables and meat. Try our Test Kitchen's recipe!
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What to try now that Max Sussman is in the kitchen at The Cleveland. (Hint: Get the steak!)
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Chile oil kicks up cooked meats and vegetables. Try our Test Kitchen's recipe!
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Miso-Tahini Sauce is a perfect complement to vegetable and meat cooked for Shabu Shabu. Make it today!
Read MoreIf you're looking for a story with your drink, talk to David Gallardo, bar manager at Loló, about mezcal.
Read MoreInside A Cut Above Bitcher Shop, three long cold cases hold everything from ground chuck to Jidori chicken thighs, while behind the counters owner Eddy Shin and his crew break down huge primal cuts. Shin sources his animals whole, which means nothing goes to waste. Grass-fed beef comes from DeyDey Ranch, Berkshire hogs from Stone Valley Farm and pasture-raised lamb from Sonoma County.
Read MoreBlind tastings at Corkbuzz in Union Square help you get friendly with some new wines. Master Sommelier Laura Maniec shares how to get the most out of this happy deal.
Read MoreFormer Michael Genuine's sous-chef and Altamare executive Chef Simon Stojanovic takes over The Federal on Monday nights with his new personal project The Bent Fork, which promises to deliver his skillful cooking with "handpicked local ingredients." Read More.
Read MoreLou Amdur's eyebrow-raising list of small production and New World wines, all prices at or under $14 a glass, is enough to warrant an exploratory visit to Silver Lake's Lucky Duck. His philosophy for pairing: Put the food first.
Read MoreStaying in for Valentine's Day? You can still drink Champagne, even with takeout. Lambrusco's a great match for pizza, while Demi Sec Champagne pairs well with pad thai. For tacos, consider your fillings, but New World sparklers, and especially rose, can make a perfect pairing.
Read MoreAt his new Bernal Heights restaurant, Jeff Krupman, aka the PizzaHacker, has gone electric. Read more!
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Skins should never go to waste. Sure they've got a reptutation as trashy bar food, but cut them up with a little care and pile them up with pork belly, kimchi, and cheese.
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