Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.
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dessert and chocolate | Nov 24, 2014Posted by NPR Food
If you're giving nonperishables to a food pantry this year, skip the sodium-packed soups and focus on nutrient-dense foods, hunger advocates say. Some of them may be cheaper, too.
Bay Area Bites Food + Drink | Nov 23, 2014Posted by Kate Williams
After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.
bay area | Nov 21, 2014Posted by Shelby Pope
Drink in season with this diverse collection of beer and spirits from around the Bay Area, from pumpkin barleywine to applejack.
asian food and drink | Nov 17, 2014Posted by Jenny Oh
It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
5-Bites Restaurant Roundups | Nov 17, 2014Posted by Jenny Oh
As a follow-up guide to "5 Bites: Excellent Vegan Eats in Oakland," here's our recommendations for wonderful vegan fare in Berkeley (and one in Albany).
baking and bakeries | Nov 15, 2014Posted by Kim Laidlaw
This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!
baking and bakeries | Nov 14, 2014Posted by Kim Laidlaw
This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!
Bay Area Bites Food + Drink | Nov 13, 2014Posted by Kim Laidlaw
Bring on the rich, sweet, caramelized yams. It’s Thanksgiving season!
baking and bakeries | Nov 12, 2014Posted by Kim Laidlaw
Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.