SF Restaurants, Food & Drink SFist in the Kitchen: Garlic But there are 200 or more strains of the famous aromatic, and each tastes different from its cousins. Some have more heat, some have less. Layers of taste can suggest spices or herbs.
SF Restaurants, Food & Drink SFist in the Kitchen: Simple Summer Supper Great ingredients make great food, and all you have to do is get out of their way. Here's a casual summer meal we assembled for the test kitchen staff. This weekend, find your
SF Restaurants, Food & Drink SFist in the Kitchen: Dinner Parties Not anymore. We've conquered our entertaining woes. And we want to help you pull off your own special dinners for friends or loved ones, because we're sure they'd appreciate the effort and kindness.
SF Restaurants, Food & Drink Hot on the Cookie Trail. Cookies are humankind's single greatest creation. Brain surgery, motorized vehicles, the world wide web - all are helpless against the restorative power of the cookie. Surgeons forget to tie off a vein, cars
SF Restaurants, Food & Drink SFist in the Kitchen: Pairing Wine and Food We thought we'd share some of our wine-pairing tricks to help you decide what to drink with your next meal. There's no great mystery. Use a couple guidelines to steer you one way
SF Restaurants, Food & Drink SFist in the Kitchen: Garlic Scapes and Others Thin garlic scapes bend into graceful arcs as they emerge from the soil, creating a striking vegetable. The center becomes wooden as the garlic ages (hence the hard neck in hardneck garlic), so
SF Restaurants, Food & Drink SFist in the Kitchen: Sorrel The tapered point of a bright green sorrel leaf stands out at the market, but that leaf's tartnessfrom high levels of oxalic acidstands out on the plate. Take a bite of
SF Restaurants, Food & Drink SFist in the Kitchen: Goat Cheese Of course, we weren't alone in those dark, pre-goat cheese days. Thirty years ago, few Americans knew anything about this French staple. A woman named Laura Chenel went to France to learn to
SF Restaurants, Food & Drink SFist in the Kitchen: Beets But even beet skeptics often cave when they taste roasted beets. The roots lose water in the long cooking time, leaving behind rich mixtures of sugars and flavor compounds. The technique is easy
SF Restaurants, Food & Drink SFist in the Kitchen: <i>On Food and Cooking</i> The SFist test kitchen staff has a tiny list of essential food books. At the top you'll find Harold McGee's . Our copy's tattered cover and stained pages broadcast our love for this accessible
SF Restaurants, Food & Drink SFist in the Kitchen: Kumquats Winter is on its way outyou can tell by the storms and hailbut before you bid adieu to citrus, hunt down some oh-so-cute kumquats at your local market. The tiny fruits
SF Restaurants, Food & Drink SFist in the Kitchen: Lemons Even though the SFist kitchen staff is at a writing conference, we're giving you some homework for the next two weeks: Swing by a local farmer's market, pick up some lemons, and give
SF Restaurants, Food & Drink SFist in the Kitchen: Rancho Gordo Beans As soon as the weather presented a semblance of winter, we headed straight for the Rancho Gordo stall at the Saturday Ferry Plaza Market, where Steve Sando sells his excellent dried beans, explaining
SF Restaurants, Food & Drink SFist in the Kitchen: Fennel We fell under this vegetable's spell long ago (as opposed to the Fennels on Veronica Mars, which are more recent faves) and we're happy to see it back at area markets, where it
Arts & Entertainment Show of Hands: Who Pays For 7x7? Who Pays For 7x7? Suckers, that's who. A treatise on the quality of this magazine is perhaps best left for another day, and for other people to make. After all, what business do
SF Restaurants, Food & Drink SFist in the Kitchen: Citrus Techniques But instead of once again extolling the virtues of winter's fruits we decided to offer some basic citrus techniques that will impress everyone who comes to your table. Photos by Melissa Schneider
SF Restaurants, Food & Drink SFist in the Kitchen: Braising We're holding the hypothermia at bay by braising everything around us. This cooking technique, where food is cooked in a little liquid for a long time at low temperature, produces luscious, tender meals
SF Restaurants, Food & Drink SFist in the Kitchen: Cabbage Yes. In fact, we thought about just pointing you to Seattlest Molly's eloquent ode to cabbage and ending this post there. But then we realized that we should do our own part to
SF News What's That Smell? 4 blocks in the Haight were closed this morning, due to a nicked gas line. A second leak reported at 6th and Mission was determined to be a false alarm. Though that block
SF Restaurants, Food & Drink SFist in the Kitchen: Brussels Sprouts Brussels sprouts are one of those love-em-or-hate-em vegetables, and we hope you'll use the comments to share your opinions on the little cabbages. We used to be firmly in the hate-em camp, but
SF Restaurants, Food & Drink Gastronomique: Our Top 10 of The Year Note that like both writers I quote, when looking back at the food landscape of 2005, we have you, the readers, on our minds. One writer acknowledges ignorance of and dismisses her readership
SF Restaurants, Food & Drink Favorite Farmer's Market Vendors of 2005 I rely on a number of high-quality producers for the Kitchen column. Some I've written about in depth, some make frequent cameo appearances. Here are the unsung (at least at this site) producers
SF Restaurants, Food & Drink SFist in the Kitchen: Oysters Holiday shopping and holiday parties leave us little time to cook this season. As we wandered the waterlogged Ferry Plaza market this weekend, we passed by the stalls of produce, knowing any veggies
SF Restaurants, Food & Drink SFist in the Kitchen: Turnips Dark greens last week, turnips this week. If you need proof that winter is here, the produce at local farmer's markets drives the point home. On the other hand, Kitchen photographer Melissa spotted
SF Restaurants, Food & Drink SFist in the Kitchen: Chard We were sick of chard after just a few shipments. This early in the season, we can once again admit that the earthy flavor of chard complements other deep flavors on a plate.
