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Boxes of perfectly good truffles collect dust in one corner of my desk, while several single-origin chocolate bars grow stale in my drawer. I’ve been meaning to eat them, but frankly, I’m uninspired. When it comes to... Read More»
This spicy, smoky drink created by Mike Pierce uses a base of juice and spices that can be made well ahead of time and refrigerated for several weeks. BLOOD ORANGE-CARDAMOM BASE... Read More»
Like a bit actor in a long-running show waiting to deliver her one line—a whisper to the gin in a martini, a quick shout at the whiskey in a Manhattan—vermouth plays one of the most important supporting roles in the... Read More»
Scott Brennan first started making charcuterie when he was working in the kitchen of a private country club outside of St. Louis. Members would bring in game that they had shot on hunting trips and request a meal for a small group... Read More»
IN STARTER BAKERY'S COMMERCIAL KITCHEN ON THE OAKLAND-EMERYVILLE BORDER, A BAKER'S ASSISTANT sends a 6-foot length of dough through the spinning rollers of a pastry sheeter. He’s making kouign amann... Read More»
In a world where life is so busy that there isn't a minute to shop for food or cook a meal, let alone learn to cook—if this describes your reality, Phoebe Schilla, Cordon Bleu grad and private chef to Silicon Valley's elite... Read More»
1. Hog Island Oyster Bar More than a pound of clams in their shells dog-pile on top of skin-on potatoes, with color pops of carrots in a brothy base. Sit at the shell-studded counter and watch the... Read More»
Order a Dark ’n Stormy at your favorite bar, and you’ll soon be sipping a blend of Gosling’s dark rum and a fizzy hit of ginger beer (the recipe, if you didn’t know, is trademarked, and the Gosling’s... Read More»
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