Food: February 2010 Archives

Join Monk's Kettle's Sayre Piotrkowski, one of the city's very few cicerones (i.e., a beer sommelier) and Broke Ass-Stuart as they honor SF Beer Week by going on a walking tour of San Francisco’s best beer places. more ›

Yes, it's the time again when Bay Area chefs, critics, and other artisan slop notables break their silence on what junk food they let pass over their acclaimed, richly-textured palates. Everything from aged (read: stale) Swedish Fish to Tombstone Pizza (mmm) to Rotel cheese dip (quadruple mmm) to Beard Papa cream puffs receive tips of the hat from the gastronomic elite. Many thanks goes out to the fine food folks who participated. more ›

At this Wednesday's Heart of the City Farmers Market, located at the United Nations Plaza in Civic Center every Wednesday and Sunday, we more ›

The drink is called the Recoil because we like to use Bulleit (pronounced like bullet) Bourbon and it goes down easy but it has a kick. Kinda cheesy, I know. I like the drink because it's really balanced and can appeal to all different kinds of drinkers. Whiskey drinkers like it because you can taste the bourbon and it's not too sweet. However, it's sweet enough to appeal to those that like sugary stuff. And lets face it, you can add St. Germain to just about anything and it makes it taste better. It's like bacon that way. more ›

We came across these delicious-looking brownies by Jessie Oleson of Cakespy via Serious Eats the other day and thought they'd be a sweet ending to the Super Bowl themed recipes. more ›

Sliced bread can move aside, another food innovation is about to take America by storm. For forty years, the Heinz ketchup packet has walked the fine line between convenience and annoyance. On one hand, it lets you eat french fries anywhere, anyway, anyhow... more ›

Vegan cupcakes from Love at First Bite. more ›

It's hard to go wrong with Mac and Cheese, so we decided to pick the most gluttonous version we could find, Deep-Fried Mac and Cheese, by Ms. Paula Deen. (Well, actually, there's an even more gluttonous version of this recipe, which includes a strip of bacon wrapped around each serving, but we thought that was going a bit too far.) more ›

Leave it to Martha to come up with a clever presentation to a classic dip by putting its contents in single-serving jars. Seven Layer Bean Dip is the sort of thing you can't stop eating, so why not give your guests individual servings, enabling them to double-dip to their hearts content? You could use jars, plastic cups, or little, plastic football helmets (if they exist?). If you feel like putting in the extra effort that is. more ›