Photo: 37 °C/Flickr James Brown impersonator killing it at Saturday's 27th Annual Black Cuisine Cooking Contest & Street Festival.......

Oh my God, we're so there. If there was ever a reason to kick it over at the Bayview Hunters Point Multipurpose Senior Services, this would be it. Join us tomorrow in our quest for clinical obesity as we head over the the 27th Annual Black Cuisine Cooking Contest & Street Festival. We're not sure what to expect, exactly; the only noir-esque cuisine that comes to mind are peach cobbler, collard greens, and lots......

Beaut pic Delights and Prejudices; hey, thanks! Our votes for the best food blogs this week are.... Best reason to visit Tiburon: to taste the cauliflower soup, octopus or tripe at Cottage Eatery. Bunrab's Gutenberg's got the goods. Or if you feel like hitting Berkeley instead, Cooking with Amy's post on an upcoming "global journey of tea" event may tempt.......

There's no better way to celebrate the Frameline GLBT film fest than by entering to win free tickets for you and a friend to a screening tomorrow night! We've got passes to Nina's Heavenly Delights, which SFist Sara found thoroughly enjoyable. A closeted South Asian-Irish lesbian enters a curry cooking contest to save her family's restaurant business, only to fall in love with an old school friend along the way. Cooking, coming out, and......

Who needs a little culture after a weekend of mayhem? (We do, we do!) Here are a few things going on tonight that might pique your interest. Spring Art Auction at Mezzanine Visual Aid and Academy of Friends presents the sixth annual spring art auction to benefit locals AIDS service organizations, with cocktails, wine from Napa and hors'd oeuvres before the live auction. Over 50 works of art were donated by well-known artists, galleries and......

Okay, so we admit it. We read your comments, sometimes. And thus, this post is for you, Gene. First, a clarification. The egg yolks in the center of the moon cakes that prompted your concern, and presumably the concerns of many others (statistically, for every letter written to a congressperson, the government assumes 9, or 99, or some other amount of people feel the same way — and so shall we), are not raw. Moon......

We gobble the various food sections up each Wednesday. These are our favorite tidbits from today's offerings: ...

On Thursday morning, we bent our self imposed no-drinks-before-noon"guideline" and attended a fun food and wine event. What made this invite stand out was that the wine tasting, Georges Duboeuf Beaujolais Nouveau 2006, was tied to an important cause, the San Francisco Food Bank. Had we known we would be able to witness and talk to a good natured young woman dressed in a gigantic Beaujolais Nouveau costume we would've RSVP'd even sooner. Oh, and did we mention we dig romantic French accordion music by Odile Lavault while we sip and nibble? ...

We admit that we're not as diligent about our food consumption as we should be. Being raised as good Catholics, this causes us a judicious amount of guilt. (Which is different than merely feeling bad about eating bad food--after all, Jack in the Box has its own special way of punishing you. . .) We spent this weekend on a trade show floor in Las Vegas, eating candy from the booths and dinner at......

We eat more vegetables than normal people. We've almost completely cut out starches from our diet over the past year, substituting an extra portion of vegetables in each meal. We're not totally successful at it, because sometimes you can't control what other people make for you, or the situation you find yourself in at restaurants. (When your boss has you down for sushi for a business lunch, you have sushi, which means rice. We......

One of the things we've discovered in our adult life is a true appreciation for breakfast. Now, we're from hearty midwestern stock, so we've always had an liked a breakfast that would, in our great-grandma's words, "stick to our ribs," but that was generally a once-a-week deal, at most. Eggs (courtesy of Becks and Posh), pancakes (courtesy of 101 Cookbooks), bacon--all that was reserved for Sunday. So our childhood habit of a simple bowl of......

Beets have a bad reputation. Maybe it's the association with Russian peasants who relied on the nutrient-packed roots. Maybe it's the distinct earthy taste. Whatever the reason, our friends arch their eyebrows when they learn how much we love this ill-reputed root. (In our defense, we note that Amy of Cooking with Amy and Matt of MattBites extolled the virtues of beets in recent posts.) But even beet skeptics often cave when they taste......

SFist Karen catches some Andy Goldsworthy-esque art on the beach. Meet the Ritual Roasters, the folks behind local politics website Usual Suspects, the guy who produced The Devil and Daniel Johnston, and some hot sexcake talk! Plus: we shamelessly speculate about the "CIA agent" posting notices around town. In sports: Giants (plus the new Barry show), A's, mountain biking, and the end of the women's NCAA tourney. We wish a fond farewell to abecedarian eater......

The SFist test kitchen staff has a tiny list of essential food books. At the top you'll find Harold McGee's On Food and Cooking. Our copy's tattered cover and stained pages broadcast our love for this accessible bible of kitchen science. When we use the bright red tome to answer our culinary questions, we say we're "Reading From the Book of Harold." Alton Brown uses this book as a reference. Why should you click......

We finally paid off all our late fees accrued during an unfortunate incident invloving a badly overdue book under the passenger seat of our Civic. Now we're free to make online reserves again! Of course, our independent bookstore purchases have been picking up the slack -- but we're far more likely to reserve books we're not so sure about (like, say Everyone Worth Knowing) than to buy them. We're just frugal like that. SFist Jer......

We loved the empty marketplace we found at the Ferry Building on a soggy New Year's Eve day. Few buyers wanted to come out on the wet holiday. Sadly, many farmers felt the same way, and the thriving market was a shadow of its normal self. Ah, well, we still found some bright green Brussels sprouts to take home for dinner. Brussels sprouts are one of those love-em-or-hate-em vegetables, and we hope you'll use......

SFists Rain and Ced have read Julie Powell's book Julie and Julia, a chronicle of Powell's attempt to cook every recipe in Julia Child's Mastering the Art of French Cooking over the course of one year. Ced, in his enviable thoroughness, read Julie and Julia to prepare for his interview with the author, and has agreed to pass his review copy on to a winning SFist reader. So, enter below by midnight Monday to......

Certain summer fruits—tomatoes and peaches come to mind—are poster children for farmer's markets. When these ingredients are bound for the supermarket, they're picked way too early and stored in taste-damaging conditions. We've always thought the European pear (as opposed to its expensive Asian cousin) was more forgiving. It keeps well in a cool environment, allowing a producer to stretch the season for months. It ripens off the tree so you can pick it when......

Julie Powell first got her fifteen minutes of fame as the author of the Julie/Julia Project. She decided to cook every recipe in Julia Child's Mastering the Art of French Cooking over the course of one year, all 524 of them in 365 days in her little Queens kitchen, and to each day document the progress on a blog. The blog was so successful and received so much attention (even from our Gothamist friends),......

Our photographer Melissa has been intrigued by the vibrant green, slightly squishy, wrinkly bitter melons we've seen at various farmer's markets, and she suggested we put it through its paces. We were excited to try out the new ingredient, at least until we researched it a bit more. "I grew up with bitter melons and love their taste," begins Madhur Jaffrey in World-of-the-East Vegetarian Cooking. But she finishes that thought ominously: "I know that......

Nothing from the garden tastes so essential. The acid-tinged sweet richness is like summer distilled on a plate. - Ed Behr, The Artful Eater. You knew this post was coming. You've seen tomatoes piled up at the farmer's markets, a gumball machine of green, yellow, orange, and red spheres, and you've wondered when we're going to talk about them. Never fear, we intend to take full advantage of this mouthwatering selection. Though supermarket versions have......

Gavin considering a run for governor? The SF Call closing its doors? Frankly, for us, it's harder to believe that SFist Derrick tossed cucumber and pasta with butter for a dish. Cooking cucumber? The mind boggles. Matt Gonzalez calls Donald Fisher out for campaign shenanigans, and we call Moss Beach Distillery out for overpriced menu shenanigans (love the view, though!). A moment of silence for our friends and family in London. Thanks to the......

We'll admit it -- we've been watching a lot of movies this week, and our reading has fallen by the wayside. However, our blissfully empty weekend is almost within reach, which means a trip to one of our local independent bookstores, as well as to the library to pick up our online reserves. Right now, all we want to do is lie in bed with the pets and a good book or three, so......

Layoffs, health insurance cuts and a new cooking school director for the Chron....