Update: Gale Force winds and a small craft advisory will keep crabbers fisher(people?) off of the Bay. Clearly, God hates us. Bastard. After the Cosco Busan fuel spill brouhaha, tasty crabmeat and fish pulled from the Bay have now been deemed safe to eat, effectively lifting Schwarzenegger's fishing ban. Although waters just outside the Bay were considered fish-able, "local crabbers chose not to fish until the crabs were ruled safe, even though the crabbing......

We gobble the various food sections up each Wednesday. Here are our favorite nibbles from today's offerings. SF Chronicle: Oooh, Ho, Hoh! (said with heavy French accent, mimicking one of our favorite cooking school instructors). The Grand Cafe has a new chef and Californicated French menu. We're seriously eyeing the $18 express (45 minutes!) lunch menu loaded with salad, entree and macaroons for a Friday in our very near future. Grand Cafe remains a lovely......

You thought she was gone, but no: Fiona Ma is still coming to us from beyond the grave! Or Sacramento or wherever she is now. Despite having left the Board of Soups back in January, Ms. Ma's official SFGov webpage lingers on, like your one friend from back home who kept hanging out at the high school after graduating. But you'd never guess, from looking at it, that's she's moved on; it's the first......

There is a place not unlike the mythical elephant graveyard that brought Jane to Tarzan, where used kitchen utensils go to rest. Cookin', located on Divisadero between Oak and Page, enjoys all the romance of the fabled elephant burial ground, and boasts of as many hidden treasures...

Everyone welcome our newest food contributor, SFist Mary! SFisters are forced to lighten up our menus as the warm weather continues. The burning questions on what to eat and drink looms large. Our answers: Eat it: blender soups, savory or sweet. Just in time for tomato season, rev up the blender and make gazpacho. Combine in a blender 3 cups or more tomato juice (or you can do a 50-50 combo of veggie stock), 2-3......

We first learned about sorrel from our food writing idol Ed Behr, who devotes a chapter of The Artful Eater to the distinctive herb and its history. Behr takes his cue from French cuisine and uses it in salads, soups, and sauces.We've kept that essay in mind, and pounced on the vibrant vegetable when we saw it at the Berkeley farmers' market. The tapered point of a bright green sorrel leaf stands out at......

Though this column usually focuses on farmer's market finds, we want to occasionally offer some advice on common kitchen techniques. Great ingredients make great food, but so do great skills. Have something you'd like us to discuss? Send us an email or leave a comment. A freezerful of stock is a cook's secret weapon. Create buttery, flavorful boiled rice by using stock in place of water. Make extraordinary soups with homemade stock. Finish a......

An ex used to work around the corner from Jade Cafe, and even after we broke up, we'd still meet there and have a grand old time. It was one of our better shared experiences after moving together to the Bay Area. But we don't go back just for sentimental reasons -- the food is cheap and delicious. A relationship gone awry should never, ever keep you away from a great place to eat.......