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Monday, May 4, 2015

Cinco de Mayo: Mixing Mezcal in Honor of Mexico

Posted By on Mon, May 4, 2015 at 3:00 PM

The Smoke & Fire Fashioned - MONTELOBOS
  • Montelobos
  • The Smoke & Fire Fashioned

Ahh, the misunderstood perplexities of mezcal. The trademark flavors of tequila's smokier, more sophisticated sibling are the result of agave roasting over a pit fire for up to three days. Although these unctuous tonalities lend themselves to comparisons with scotch — and bring with them similar hesitation among casual drinkers — mezcal is a surprisingly accessible drink. In fact, the same robust characteristics position the spirit of Oaxaca as a powerful player in advanced mixology. In the right hands, with a proper supporting cast, mezcal is winning over many skeptics north of the border. Today's celebration of all things Mexico provides a perfect excuse to explore the country's other agave-based export. 

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Monday, October 6, 2014

Make Flour + Water's Famed Pasta at Home With Its New, Much-Anticipated Cookbook

Posted By on Mon, Oct 6, 2014 at 12:46 PM

  • Eric Wolfinger
At first glance, Flour + Water: Pasta, the new cookbook by Thomas McNaughton with Paolo Lucchesi is not for beginners. While it’s encyclopedic in its approach to pasta-making – by showing this reader just how many pasta shapes she had never heard of – it can also come off as a bit intimidating. Once I got past the gorgeous photos by Eric Wolfinger, I had to ask myself: is this a book worth getting for the pasta lover who doesn’t own a pasta machine?

After all, fresh pasta can now be found in every grocery store. It’s one of those things like bread; sure, it’s better when you bake it yourself, but with such good stuff available in stores now, most people don’t need to bother.

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Thursday, September 4, 2014

Restaurant Recipe: Bar Tartine's Fisherman Stew

Posted By on Thu, Sep 4, 2014 at 10:55 AM

Bar Tartine's Soul Soothing Fisherman Stew. - VIA TRINE FROM FOODSPOTTING
  • via Trine from Foodspotting
  • Bar Tartine's Soul Soothing Fisherman Stew.

Bar Tartine’s Fisherman Stew is the perfect dish to consume on a cold, foggy San Francisco night — the warm, aromatic soup is soul soothing. Though a seemingly simple dish, the flavors are complex and varying: there’s the earthiness that comes from the hen-of-the-wood mushrooms, the spicy kick from the green chilis, and a richness from the generous pieces of sturgeon that are cooked to perfection. Soak up the soup with a piece of toasted Tartine Country Loaf — the sourness adds yet another layer of depth to the delicious dish.

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Wednesday, August 27, 2014

Restaurant Recipe: State Bird Provisions' Burrata Bread

Posted By on Wed, Aug 27, 2014 at 1:58 PM

SBP's Droolworthy Burrata Bread. - OMAR MAMOON
  • Omar Mamoon
  • SBP's Droolworthy Burrata Bread.

One of the signature dishes at State Bird Provisions is the burrata bread. It is one of the few mainstays on the ever-changing and evolving menu, and for good reason: It’s absolutely delicious. (Though to be fair, how can deep-fried bread topped with burrata be anything less?). But if you haven’t yet had the luck of scoring a reservation or the patience of waiting in line, you’re in luck: we’ve got the recipe for you to recreate this gem of a dish in your very own home kitchen — no reservations required.

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Friday, September 2, 2011

Lizzie Binder's Grilled Prosciutto-wrapped Peach Salad

Posted By on Fri, Sep 2, 2011 at 10:00 AM

Lizzie Binder - ALANNA HALE
  • Alanna Hale
  • Lizzie Binder

In our Q&A with Bar Bambino executive chef Lizzie Binder, she mentioned some of her favorite items to cook at home.

At this time of year, thanks to an incredible peach tree in her own backyard, this recipe is in her regular rotation during the summer. But it works just as well with peaches from the farmers' market. If you can't gather the dandelion greens yourself (Golden Gate Park?), or find them in supermarkets, arugula makes a good substitute.

Serve this at your next dinner party or barbecue for a starter that's decidedly Italian, simple to prepare, and elegant in presentation.

(Recipe after the jump.)

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Friday, August 19, 2011

A16's Salsa Verde Recipe

Posted By on Fri, Aug 19, 2011 at 10:30 AM

David Taylor puts the finishing touch on a dish - ALANNA HALE
  • Alanna Hale
  • David Taylor puts the finishing touch on a dish

Yesterday we interviewed David Taylor, chef at the wildly popular Marina restaurant A16.

Today Taylor shares with SFoodie the recipe for A16's handmade salsa verde. While it's served on pork belly at the restaurant, Taylor is quick to mention that it goes well with just about any rich meat and seafood. He particularly likes it on salmon and halibut. In his words, "It's just a really nice, general purpose protein condiment."

Salsa Verde

1/2 bunch Italian flat leaf parsley

1 teaspoon sea salt

1/2 red onion

1 lemon

4 tablespoons capers

Olive oil

Crush the Italian flat leaf parsley in a mortar and pestle with the salt. Add olive oil to cover. Set aside.

Mince the red onion. Place the minced red onion in a separate container and macerate for 30 minutes in just enough lemon juice to cover. Salt to taste.

Rinse and chop the capers and place in a third container. Mix all three components together in a bowl just before serving.

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Wednesday, March 30, 2011

Mission Burger's Long-Lost Vegan Burger: A Patty Tutorial

Posted By on Wed, Mar 30, 2011 at 1:23 PM

Available briefly in 2009, Mission Burger's vegan burger was epicly good. - JARED ZIMMERMAN/FLICKR
  • Jared Zimmerman/Flickr
  • Available briefly in 2009, Mission Burger's vegan burger was epicly good.

Earlier, SFoodie told you where to find the seven best veggie burgers in the Bay Area. But if you're the type whose DNA skews DIY, have a go at making one of the best we've ever tasted ― the dearly departed vegan burger from the deeply mourned Mission Burger. -Ed.

The vegan Mission Burger was a thing of beauty, available for one small window of time in 2009. Many of us look back on it with a fondness normally reserved for dead relatives. Well, no more! I got the recipe from Anthony Myint of Mission Chinese Food/Commonwealth and worked a little magic on it so it's suitable for a home chef's kitchen. Actually, I probably just made it crappier, but what can you do? Oh, you'll need two large saucepans, a medium bowl, and one deep fryer. If you don't have a deep fryer already, 1) I am embarrassed for you, and 2) they're like $30 at Costco or Amazon. Make it happen, cap'n!

Mission Burger Vegan Burgers

2 tablespoons olive oil

1 bunch lacinato kale

1/2 cup edamame, steamed soft

1 sheet toasted nori, minced

4 cups shiitake mushrooms, stemmed and chopped

1/2 cup maitake mushrooms, chopped

1/4 cup scallions, chopped

1/4 cup fennel, chopped

1 cup chickpea flour (Mission Burger used Azure Farms garbanzo flour)

1 1/2 teaspoons salt

1 tablespoon flax meal

2 tablespoons toasted sesame seeds

1 clove garlic, minced

3 cups water, divided

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Thursday, March 10, 2011

Charlie Sheen Wants to Be on Food Network?

Posted By on Thu, Mar 10, 2011 at 9:45 AM

Via comes "Winning Recipes," featuring Charlie Sheen. "My plan is to make an appearance on every television network," Sheen says here, his pitch to land a slot on Food Network. Frankly, we're waiting to see his pitch to land on A&E, home of Intervention.

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Friday, October 1, 2010

This Little Figgy Went to Market

Posted By on Fri, Oct 1, 2010 at 1:54 PM

Figs at the Knoll Farms stand at Ferry Plaza. - SEAN TIMBERLAKE
  • Sean Timberlake
  • Figs at the Knoll Farms stand at Ferry Plaza.
In August I had the pleasure of being a pickle judge at the Eat Real Fest in Oakland. Seven of us tasted a wide array of pickles across a few categories. Of the ones that bubbled up to the top three, somewhat surprisingly, none were cucumber pickles. The top winner was a wonderfully peppery batch of nasturtium capers, second place was a piquant and tart Meyer lemon-pepper chutney, and third place went to a hauntingly sweet-tart pickled fig. I had just pickled some figs myself the day before; this was far superior to my inaugural effort.

I reached out to the fig pickler, and it turns out it was his first attempt, as well. Michael Dominic had tasted someone else's pickled figs at a party that week, and knew he could do it himself. He promptly scored a five-pound bag of figs from Ayear's Farm at the San Leandro farmers' market, researched some recipes online, and added his own flavor. The figs were pickled on Thursday, submitted on Friday, and he was named a winner on Sunday.

I love hearing stories about people so inspired by food that they are driven to attempt ― and conquer ― it themselves. Michael's victory was well deserved. He's graciously shared the recipe with us:

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Monday, August 16, 2010

August Food Blog Recipe Roundup

Posted By on Mon, Aug 16, 2010 at 5:55 PM

Grilled padrón peppers, from the blog eating/sf. - EATING/SF
  • eating/sf
  • Grilled padrón peppers, from the blog eating/sf.
Our favorite morsels from the blogs ― which we scan in order to find tasty-sounding seasonal recipes to rip off.

• At eating/sf, the food blog with a soundtrack, Kasey Fleisher Hickey waxes all I remember about grilled padrón peppers:

I can't recall the first time I tasted them, but if it wasn't in Europe, it was at a restaurant in San Francisco. When they came to the table, I'd be surprised if I didn't eat them all. Because they are that good. Not too spicy (though once in a while, you can get an angry one in the mix), smoky, salty, slightly-greasy.
Of course, what gives eating/sf a twist beyond mere nostalgia are the musical recommendation by Hickey's husband, Matthew (he blogs at Musical Pairings). And what goes with grilled padrón peppers? Why, the Miniature Tigers' Fortress album, of course ("like distilling the music and feeling from a Wes Anderson film").

• Meanwhile, Marc R. aka Mental Masala works without a net.

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  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"