Last Build Date: Mon, 27 Mar 2017 19:09:05 PDT
Mon, 27 Mar 2017 18:55:32 PDTDing Japanese Restaurant interior.The sushi bar at Ding.Yokor haima ramen with grilled chicken and vegetables.Amaebi, raw shrimp sushi.Sushi from the Sushi Sashimi Combination lunch.Sashimi from the Sushi Sashimi Combination lunch.Chicken teriyaki lunch special.Hamachi (Yellowtail) sashimi.Ding Japanese Restaurant in Oakland's Rockridge
Mon, 27 Mar 2017 13:11:10 PDTDuncan Hines wasn't a chef, he was a businessman looking for a decent meal on the road.1946 copy of "Adventures in Good Eating."A roadside sign advertising Duncan Hines' Adventures in Good Eating is on display at the Kentucky Museum at Western Kentucky University.A 1950s ad for Duncan Hines ice cream quotes Hines as saying "Many people tell me they first bought it because they regard my name as a guide to good eating."
Fri, 24 Mar 2017 15:28:09 PDT
Fri, 24 Mar 2017 12:57:27 PDTThe crowd at CUESA's event.Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.Panelist Amelia Moore, from the Union of Concerned Scientists.Panelist Leslie Mah, from Nourish|Resist.
Thu, 23 Mar 2017 13:54:35 PDTGarnish with parsley and serve at once.Dice two celery stalks.Trim, quarter and chop one large leek.Peel and dice two carrots.Add the prepped vegetables and chicken to the pot.Add chicken stock to the pot.Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.Add the meat back to the pot of soup.Add the noodles, and cook just until al dente.Ladle the hot soup into bowls.Garnish with parsley and serve at once.
Thu, 23 Mar 2017 13:53:40 PDTHomemade Chicken Stock.In a large stockpot add the chicken parts.Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.Reduce the heat to low and let simmer gently for about 2 hours.Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.Use a ladle to press the ingredients of the stock to release the liquid.Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.Use the stock to make homemade Chicken Noodle Soup.
Wed, 22 Mar 2017 10:40:38 PDTA glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.Customers at the bar inside B Street & Vine in San Mateo.A glass of sauvignon blanc at B Street & Vine.A crostini sampler at Enoteca La Storia.Inside Enoteca La Storia in Los Gatos.Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.A glass of nero d'avola and rioja blanco at Enoteca La Storia.A glass of zinfandel and rose at Rootstock Wine Bar.A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypruss Grove truffle tremor, pork rillette and Acme bread.Inside Rootstock Wine Bar in Los Gatos.A cheese plate at Vintage Wine Bar.Inside Vintage Wine Bar on Santana Row in San Jose.A glass of zinfandel and sparkling rose at Vintage Wine Bar.The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.
Wed, 22 Mar 2017 09:45:47 PDT
Tue, 21 Mar 2017 11:27:12 PDTAn array of the salad ingredients.1 head radicchio, roughly chopped or torn.1 endive, thinly sliced.1 fennel bulb, trimmed and shaved.1 fennel bulb, trimmed and shaved.To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit.Cut along each side of the membrane, allowing the segments to fall away.Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.To make the vinaigrette, put all the ingredients in a small screw-top jar.Shake jar vigorously until the ingredients are emulsified.In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly.Top with hazelnuts.Shave Parmesan on top of salad.Serve, passing the remaining dressing on the side.
Tue, 21 Mar 2017 11:12:22 PDTA picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan.
Mon, 20 Mar 2017 18:42:26 PDT
Sat, 18 Mar 2017 10:59:29 PDTThe interior space at China Live.The interior at China Live - dumpling station and counter.The dumpling station at China Live.Xiao Long Bao 'XLB' filled with Rich Consumme at China LiveDongbei Vegetarian Long Potstickers.Inside Dongbei Vegetarian Long Potstickers.Peking duck station at China Live.Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.Bar Central cocktail bar.Chinese characters referring to the nine essential flavors in Chinese cooking.Black Tree Ears & Soya Beans, Gingko, Hot Mustard.Oolong Café at the entrance to China Live.Entrance to China Live in San Francisco Chinatown.
Thu, 16 Mar 2017 10:07:01 PDT
Thu, 16 Mar 2017 09:17:01 PDT