Digest: San Francisco Chronicle

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, February 08, 2006

Creamy Canoodlings, Bianca Antonacci

Cooking in Common series: Custard. Whether sweet or savory this egg-based concoction is beloved the world over.

Recipes:

Rosebud Crème Brulee

Crème Frites

Galaktoboureko

Chawan Mushi

Chocolate Chocolate Pudding

Seasonal Cook, Rebecca Williams

Sweet potatoes shine in midwinter menus

Recipe:

Sweet Potato Gnocchi with Brussels Sprouts

From South to North, Jacqueline Higuera McMahan

Recipe:

Mexican Wedding Cookies (with No Diamond)

What’s New:

• Chocolates for Valentine’s Day
  
• Citrus and green garlic are in the market
  
• Valentine-themed kitchen accessories
  
• Restaurant openings: Quattro Restaurant and Bar in East Palo Alto and (415) Asian Restaurant & Lounge in the Jewish Community Center
  

Taster’s Choice, Carol Ness

Toasted-rice green tea wins hearty approval, the top-rated brand Shirakiku makes it into the hall of fame.

The Inside Scoop, Amanda Berne

New restaurant “NoPa” to open north of the panhandle . . . changes in St. Helena . . . longtime San Francisco restaurateurs to retire . . . and more.

Dining Out, Karola Saekel

Pappo dishes up “home-style gourmet” fare in Alameda.

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, February 15, 2006

Good & Good For You, Janet Fletcher

The perfect pairings of beans and grains pack as much flavor as they do nutrition.

Recipes:

Greek Chickpeas with Rice

Clay-Pot Pinto Beans with Corn Tortillas

Fattet Hummus (Lebanese Chickpeas with Pita & Yogurt)

Farro Pasta with Cranberry Beans

Turkish Bulgur and Lentil Pilaf

Puglia’s burrata primes U.S. palates, Carol Ness

Burrata, whose gushing inner richness has sent shivers of desire up and down the West Coast, is the leading edge of a push by rustic, relatively unknown Puglia to follow better-known Italian regions like Tuscany into the lucrative American market.

The Bay Area is an obvious target and, beyond burrata, there's a small burst of interest here in food and wine from Puglia, the southeasternmost stretch of Italy, the "heel of the boot" -- though less well heeled than other regions.

The Roving Feast, Marlena Spieler

How Marlena learned to love ground turkey.

Recipe:

Curried Turkey Patties for Kamala’s Party

The Inside Scoop, Amanda Berne

Historic Gold Spike saloon in North Beach to close . . . Citizen Cake owner will open a new restaurant near the ball park . . . and more.

What’s New:

• Healthy cookies?
  
• New restaurant Ora to open in Mill Valley
  
• Compas Group food service provider will move to sustainable seafood
  
• Huckleberry is popular among Bay Area chefs
  

Taster’s Choice, Carol Ness

Italian brand, Starletta, wins organic tomato-basil sauce test.

Seafood of the Season, Olivia Wu

Finest crab cakes in the west, the author’s report from the Mendocino Crab and Wine Days festival.

Recipes:

Mendo Bistro’s Crab Cakes with Cabbage

Margaret Fox’s Winning Crab Cakes

Tarragon Aioli

Dining Out, Amanda Gold

The Richmond a suprising neighborhood restaurant on Balboa Street.

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, February 22, 2006

Southern Comfort, Amanda Berne

Sunday Dinner series, part four: An Oscar-themed hen party stars a menu that Reese (Witherspoon, best actress nominee) would adore

Recipes:

Southern Barbecue Shrimp

Ham with Apricot Mustard

Baked Cheesy Grits

Chopped Salad with Yogurt-Dill Dressing

Buttermilk Biscuits

Ice Cream Sundaes

Dining Out, Amanda Gold

Simmer, in Corte Madera, exudes charm and hospitality

Seasonal Cook, Karola Saekel

Artichoke know-how

Recipes:

Olema Inn Duck Breasts on Artichokes, Chanterelles & Parsnips

What’s New:

• Potter Family Farms Meat Shop opens another location in Moraga
  
• Annabelle’s Bar & Bistro reopens after remodeling on Fourth Street
  
• Marlena Spieler’s "Macaroni & Cheese” cookbook is now available
  
• Berkely chef Lachu Moorjani also has a new cookbook “Ajanta:Regional Feasts of India”
  

Taster’s Choice, Carol Ness

Buitoni cheese ravioli wins the taste test by more than 10 points

The Working Cook, Amanda Gold

Quick but hearty main-course soup soothes and sustains

Recipes:

Cheddar-Broccoli Mashed Potato Soup

Barbecue Pulled-Chicken Sandwiches

The Inside Scoop, Amanda Berne

Local wine directors joins colleagues in a move to New York while a Healdsburg wine director moves back to San Francisco . . . Kookez to open in the former Miss Millie’s space in Noe Valley . . . Globe restaurant to undergo remodeling . . . and more.

Letters to Food

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, March 1, 2006

Now Google’s Cooking, Olivia Wu

Internet giant’s free, gourmet global cuisine powers its workforce while offering chefs and producers a place to shine

Recipes:

Tuna Confit

Sweet Potato & Jalapeno Bisque

Origami Salmon

Mushroom Cioppino

It’s a brave new world for chefs, Olivia Wu

Cafeteria Catering, Carissa Remitz

The allure of provencal-style olive oils, Georgeanne Brennan

Recipes:

Oven-Roasted Halibut with Meyer Lemon Zest

Arugula & Blood Orange Salad

White Beans with Olive Oil & Parsley

The Roving Feast, Marlena Spieler

Marlena visits the Fancy Food Show

Recipes:

Casarecce with Walnuts

Pistachio Tahini

Taster’s Choice, Carol Ness

Fig jam from Croatia is a big winner.

The Inside Scoop, Amanda Berne

Personnel changes at Chez Panisse . . . new projects in the works for Thomas Keller . . . another Italian restaurant in Noe Valley . . . and more.

Dining Out, Mandy Erickson

New China Delight, Sichuan and Shanghai cuisine in Mountain View

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, March 8, 2006

A fresh take on croquettes, Georgeanne Brennan

Classic fried fritters get a boost from new fillings, coatings

Recipes:

White Sauce

Lentil Croquettes Rolled in Pumpkin Seeds

Braised Beef

Braised Beef Croquettes with Cornichons & Capers

Celery Root & Potato Croquettes

Shrimp & Lemon Croquettes

Chicken-Almond Croquettes

It doesn't get more Irish than colcannon, Karola Saekel

Recipe:

Colcannon

WHAT'S NEW, Carol Ness, Laura Compton, Karola Saekel

In praise of local Slow Food...TASTINGS / Pass the salt, and pepper...SHOPPING CART / Sowing new grains...SHOPPING CART / Feeling your oats

THE WORKING COOK, Rachel Marshall

A breakfast dish that works for dinner

Recipes:

Artichoke Feta Frittata

Spicy Tofu Burgers

Assertive flavors linger at Kirin in north Berkeley, Karola Saekel

Traditional Irish fare goes upscale, Carol Ness

"Two recent books can take you beyond the hackneyed corned beef and cabbage."

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, March 15, 2006

DOWN TO A SCIENCE, Carol Ness

Marion Nestle, the nutritionist and author the food industry wants to muzzle, is speaking freely at UC Berkeley

THE ROVING FEAST, Marlena Spieler

A big spoonful of Mary Poppins

Recipe:

Supercalifragilisticexpialidocious Banoffi Pie

THE INSIDE SCOOP, Amanda Berne

Waters planning Slow Food expo

TASTER'S CHOICE, Carol Ness

Bakers of Paris palmiers find sweet success

WHAT'S NEW, Rebecca Williams, Dabney Gough, Amanda Berne, Carissa Remitz

La Cocina's concoctions...Foster Farms hatches meals...Sushi and sashimi at Sebo...Bakeries roll out soda bread for St. Patrick's Day

Slick chick celebrates wearing of the green, Linda Furiya

Recipe:

Wasabi Pea-Crusted Chicken Thighs

DOWN TO A SCIENCE, Carol Ness

Michael Pollan's forthcoming book, "The Omnivore's Dilemma," and Marion Nestle's "What to Eat."

DOWN TO A SCIENCE, Carol Ness

Renato Sardo and Slow Food

JZ Cool dishes up comfort food on the go, Mandy Erickson

JZ Cool Eatery in downtown Menlo Park offers sustainably produced food in a casual format.

Benefit for North Beach homeless

"North Beach Citizens, an organization founded by Francis Ford Coppola, will hold its annual benefit dinner April 23."

Translating Spain for home cooks, Carissa Remitz

"The New Spanish Table," by Anya von Bremzen

Recipe:

Salt-Baked Pork in Adobo

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, March 22, 2006

Simple spring soups, Janet Fletcher

Take a cue from the French to prepare these vegetable soups

Recipes:

Sweet Pea & Green Garlic Soup

Creamy Turnip & Turnip Greens Soup

Aspargus Soup with Chervil

Golden Beet Soup with Crème Fraiche

Cauliflower & Spinach Soup with Tarragon

Carrot, Fennel & Potato Soup

Celery Root, Mushroom & Potato Soup

Victoria’s chocolate eggs are no secret, Karola Saekel

Victoria Pastry Co. in Chinatown

Seasonal Cook, Rebecca Williams

Tatsoi sidles up to salmon

Recipes:

Grilled Salmon with Sherry Vinegar Sauce

Tatsoi with Pickled Onions

Garlic Mashed Potatoes

What’s New:

• Indian flavors flourish in Palo Alto
  
• Otaez opens a new location in Alameda
  
• New edition: “Starting a Small Restaurant”, by Daniel Miller
  
• Delta asparagus is in the market
  

Taster’s Choice, Carol Ness

Tomato-Basil pasta sauce (non-organic)

Dining Out, Jennifer Tomaro

La Pinata filled with charm, has six locations in the East Bay.

The Inside Scoop, Amanda Berne

Bay Area nabs lion’s share of Beard award nominations . . . Fleur de Lys featured in a new show on the Bravo channel . . . Elizabeth Falkner to appear on Iron Chef . . . and more.

Benefits

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, March 29, 2006

Cupcake Cravings, Amanda Gold

These irresistible confections bring out the kid in all of us

Recipes:

Basic Vanilla Cupcakes

Basic Chocolate Cupcakes

Banana Cupcakes with Chocolate Ganache & Cream Cheese Frosting

Samoas Cupcakes

Flo Braker’s Egg White Frosting & Filling

Vanilla Italian Meringue Buttercream Frosting

Basic Sweet Buttercream Frosting

Cooking school in the raw, Olivia Wu

Mendocino school aims to popularize raw vegan cuisine

Recipe:

Chocolate Orange Mousse with Almonds

More raw vegan recipes only available on-line

Recipes:

Angel Hair Zucchini Pasta with Marinara Sauce

Basic Nut Cheese

Italian Pesto Almond Torta

The Working Cook, Ethel Brennan

Quick cure for spring chills

Recipes:

Duck Confit Soup

Fettuccine with Spinach & Pancetta

What’s New:

• Epicurious Garden, upscale takeout in Berkeley
  
• Papalote’s new location at Fulton and Masonic
  
• Dried sweetened hibiscus flowers at Trader Joe’s
  
• Planet Organics, prepared meal delivery service
  
• ”Peas of Mind” natural/organic frozen meals for toddlers
  

Taster’s Choice, Carol Ness

Two brands of raisin bran, Cascadian Farm and Malt-O-Meal, voted into the hall of fame

Dining Out, Amanda Gold

Ora, in Mill Valley, featuring pan-Asian cuisine

The Inside Scoop, Amanda Berne

Cafés and a farmers’ market planned for the Presidio . . . Café Trieste celebrates its 50th anniversary with plans for expansion . . . and more.

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, April 5, 2006

To market, to market: Catering to the demand for gourmet fare, Stacy Finz

Food halls are sprouting throughout the Bay Area to satisfy appetites for artisan products

Passover gets to the root of the matter, Melissa Wagenberg

"A long root with coarse tan skin and white flesh, horseradish stems from the mustard family and exudes a sharp heat that hits you in the nasal passage as opposed to the palate."

Recipes:

Cinnamon-Scented Artichoke Chicken Saute

Firefly Bicolor Horseradish

THE INSIDE SCOOP

Keller expands empire...Bronx Italian-style Joey & Eddy's...The Food Emporium at Westfield San Francisco Centre...and more.

WHAT'S NEW, Dabney Gough, Lynne Char Bennett, Carol Ness, Linda Murphy, Karola Saekel

BASEBALL BEAT...OPENINGS...MARKET WATCH...CHEEP THRILLS...SHOPPING CART

Chef school steps up St. Helena programs, Carol Ness

Culinary Institute of America coming to Napa.

SOUTH TO NORTH, Jacqueline Higuera McMahan

"I have fallen in love with pan-roasting as a cooking technique because the resulting caramelization brings out sweetness and concentrates the vegetables' flavors."

Recipe:

Roasted Caramelized Vegetables

Sponge cake sweetens Passover table, Flo Braker

Recipes:

Sponge Cake with Fresh Rhubarb-Strawberry Compote

Fresh Rhubarb-Strawberry Compote

Diners can learn new tricks at Rogue Chef, Mandy Erickson

"Seated at a bar overlooking the kitchen in Half Moon Bay's Rogue Chefs, I watched cooks grab bottle after bottle to ooze out smoked tomato vinaigrette, balsamic reduction or creme anglaise."

New faces, changes in Food coverage, Miriam Morgan

"To keep up with the Bay Area's increasing passion for food and wine, The Chronicle continues to ramp up its coverage, including the addition of two new reporters."

[eje]

Digest: San Francisco Chronicle Food Section for Wednesday, April 12, 2006

Cooking in Common: Egged On, Rachel Marshall

Eggs go to the top of the shopping list at this time of year, which is no surprise considering the roles they play in spring celebrations. Hard-shelled and protein-rich, the egg is a symbol of good luck, remembrance, new life and, of course, spring across the globe.

Recipes:

Bitter Melon Omelet, Chef Sophina Uong of Berkeley

Sweet Chile Sauce

Spring Asparagus & Crab Quiche

Speedy Cheese Souffle, freelance writer Casey Ellis

Lupa Frittata with Goat Cheese and Vegetables, Pomelo in San Francisco

Potato Tortilla, Jacqueline Higuera McMahan

Gruyere Omelet with Mushrooms & Shallot Confit, Dennis Leary of Canteen

The Roving Feast: Hail to the S.F. chefs, Marlene Spieler

Recipe:

Goat Cheese-Stuffed Piquillo Peppers

The Great Quake 1906-2006: Quake cuisine, Karola Saekel

Recipes:

Shrimp Salad

Kidney Saute

Italian Spaghetti

Taster’s Choice: Calabro wins praise for whole-milk ricotta, Carol Ness

What’s New:

* Easter is near -- hop to it

* DISCOVERIES -- Savory East Bay tortas

* OPENINGS -- A Modern teahouse

* EARTHQUAKE MENUS -- Dine like it's 1906

The Baker: Butterscotch buns sweeten Easter breakfast, Flo Baker

Recipe:

Grandma Minnie's Overnight Butterscotch Buns

The Great Quake 1906-2006: Food, water and other essentials, Stacey Wickman

Cooking in Common: Beyond chicken eggs, Carlissa Remitz

Benefits

Horatio's reels in diners with fresh fish, local produce, Karola Saekel

The Inside Scoop: Kuleto's Tomales Bay project enters home stretch, Amanda Berne

Kuleto's Nick's Cave nears opening...Epic Roasthouse and Waterbar on the SF waterfront also opening soon...Paul Bertoli's handcrafted cured meats soon to market...Peter McNee new chef at Poggio...Greens opens new dining room...

Easter Recipes

Passover Recipes

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, April 19, 2006

Master of Spices, Amanda Berne

How one man’s vision became the most celebrated chaat house in the Bay Area

Profile of Vinod Chopra of Vik’s Chaat Corner in Berkeley

Recipes:

Green Chutney

Pakoras

Pistachio Barfi

The Inside Scoop, Amanda Berne

Chef shake-up at A16 . . . new restaurant Brick to open in the Tenderloin . . . Bi-Rite Market to open a Creamery . . . and more.

Seasonal Cook, Karola Saekel

Cooking from the farmers’ market, review and recipe from the new book "The San Francisco Ferry Plaza Farmers' Market Cookbook" by Christopher Hirsheimer and Peggy Knickerbocker

Recipe:

Sorrel & Rice Meatballs

What’s New:

• Daniel Patterson opens Coi on Broadway
  
• Nopa, California/Mediterranean cuisine in the Western Addition
  
• La Ciccia, Sardinian cusine in Noe Valley
  
• ”The Twinkies Cookbook”
  
• Spring vegetables are late this year, but avocados and artichokes are still in the market
  

Taster’s Choice, Carol Ness

Kikkoman leads the pack of instant miso soup

The Working Cook, Casey Ellis

Travel broadens the recipe repertoire

Recipes:

Shrimp via Augusta

Spinach Catalan-Style

Seattle-Style Mussels

The Exchange, Karola Saekel

New requests: old time pies, Buffalo Bob’s Chili from Atascadero, tamales and enchiladas from Playland-at-the-Beach

Recipes:

Burnt Sugar Cake

Quick White Icing

Cook’s Books, Rebecca Williams

“Sunday Suppers at Lucques”, by Suzanne Goin

Recipes:

Sauteed Halibut with Arugula, Roasted Beets and Horseradish Crème Fraiche

Roasted Beets with Horseradish Crème Fraiche

Caramelized Bread Pudding with Chocolate & Cinnamon

Cook’s Books, Dabney Gough

“Quick & Easy Vietnamese”, by Nancie McDermott

Recipes:

Chicken Simmered in Caramel Sauce

Roasted Eggplant with Fresh Mint

Benefits

Edited April 20, 2006 by PamelaF (log)

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, April 26, 2006

Shanghai Renewal, Olivia Wu

Returning to her birthplace, Chronicle food writer Olivia Wu finds a city racing toward the future, but one that thrives on preserving its culinary heritage

China Chronicles, Olivia Wu

Spring harvest ushers in a new season of green teas

Time for Tea, Dabney Gough

The Inside Scoop, Amanda Berne

Lots of new restaurants in Noe Valley . . . another Bay Area chef heads to New York . . . and more.

The Roving Feast, Marlena Spieler

Learning to love un-fruity rhubarb

Recipe:

Rhubarb, Strawberry & Hibiscus Fruit Soup

What’s New:

• The rainy weather has made fresh produce scarce and expensive
  
• "Mixt Greens" offers upscale salads for lunch in the Financial District
  
• Recchiuti Artisan Series chocolates feature the work of Bay Area artists
  
• Cha-Ya, vegan Japanese restuarant opens on Valencia
  

Taster’s Choice, Carol Ness

Bagged popcorn is tasted 365 Organic and O Organics are the winners.

From South to North, Jacqueline Higuera McMahan

Savoring your food may be the key to staying thin

Recipes:

Turkey & Pineapple Salad

Trattoria Turkey Meatballs

Dining Out, Jennifer Tomaro

Hanazen, sushi and Japanese restaurant in Orinda

The Exchange, Karola Saekel

New requests: El Sombrero's hot sauce, sweetbreads from the Old Poodle Dog and Estrada's Spanish Kitchen's Mexican Macaroni

Recipes:

O-Konomi-Yaki (Onion Pancakes)

Benefits

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, May 3, 2006

The Faces of Organic -- Giants of Green, Miriam Morgan

Organic food has definitely entered the 21st century. Once the domain of hippie farmers, it's now morphed into a multimillion dollar business, as staff writer Carol Ness reported Sunday in "Green Giants." Some say this means organic has lost its soul; other say this has made it more affordable.

Today, we'll look at that divergence and explore the passion that drives some of Northern California's notable organic producers. We'll also give you tips for buying and using organic food, and spotlight a restaurant that focuses on sustainable seafood.

Swanton Berry Farm, Janet Fletcher

Founder Jim Cochran was the first strawberry grower in the state to be certified organic

Earthbound Farm, Carol Ness

Backyard farmers emerge as top organic produce brand

Clover Stornetta, Carol Ness

Leading dairy farmers to greener pastures in Sonoma

Blue Moon Organics, Stacy Finz

Next generation cultivates a philosophy of less-is-more

Grilla Bites, Carol Ness

Chico entrepreneur monkeys with the fast-food model

Knoll Farms, Janet Fletcher

Movement’s critics go beyond the “O” word in Brentwood

How shoppers can save when buying organic, Tara Duggan

Are organic products really better?, Tara Duggan

Organic Events this Month

Recipes:

Grilled Lettuces

Spring Onion Risotto

Creamy Tarragon Chicken

Seasonal Cook, Tara Duggan

Savoring sweet strawberries

Recipe:

Olive Oil Cake with Balsamic Strawberries

Critic’s blog gets up close, personal, Michael Bauer

The Chronicle’s lead restaurant critic discusses his blog Between Meals

What’s New:

• Book: “The Organic Cook’s Bible”, by Jeff Cox
  
• Book: “Grub: Ideas for an Urban Organic Kitchen”, by Anna Lappé and Bryant Terry
  
• O Organics butter from Safeway
  
• Macaroon’s are organic at Miette bakery at the Ferry Building
  
• Fiordifrutta organic fruit spreads at Andronico’s
  
• Honest Tea Tangerine Green Tea
  

Taster’s Choice, Carol Ness

Tomato-basil pasta sauce, Sonoma Gourmet is a big winner

The Working Cook, Tara Duggan

Flexible weeknight meal plan saves a cook’s sanity

Recipes:

Three-Bean Chili

Chile Garlic Lamb Stir-Fry

The Inside Scoop, Amanda Berne

The restaurant at Domain Chandon will reopen as “Etoile” after a remodel and with a new chef . . . new restaurants in the Castro . . . and more.

Dining Out, Amanda Gold

Sustainable seafood is the hook at Fish restaurant in Sausalito

Letters to Food

Benefits

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, May 10, 2006

Scrumptious Scones, Tara Duggan

Bakers share tips for creating a no-fail batch

Recipes:

Pecan-Ginger Scones

Cheese Board Corn Cherry Scones

Scottish Scones

Noe Valley Bakery Blueberry Pecan Scones

NPR’s Kitchen Sisters uncover lost culinary – and family -- lore, Amanda Berne

The ultimate cup of joe?, Dabney Gough

Several Bay Area coffeemakers are taking drip coffee to the next level by ditching the machine, and brewing each cup to order.

Devotees of the single-cup filter drip swear by the method, saying the result is a super-fresh, bright cup of coffee that far exceeds even the best automatic-drip type.

French Laundry wins two top Beard awards , Dabney Gough

Also other Bay Area winners

What’s New:

• Sources for Indian ingredients
  
• Strawberries are finally coming into the market, but prices are high
  

Taster’s Choice, Carol Ness

Panelists unimpressed by mango chutneys, top score is only 64.

Cook’s Books, Karola Saekel

“Eggs”, by Michel Roux

Recipe:

Mussel & Chive Omelet

Dining Out, Mandy Erickson

Palermo restaurant offers a taste of Sicily in Menlo Park

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, May 17, 2006

GRATINS FROM THE GARDEN, Georgeanne Brennan

With this sweet or savory dish, almost anything goes

Recipes:

Raspberry & Blackberry Gratin with Cointreau

Strawberry-Rhubarb Gratin with Ladyfingers & Meringue

Apricot & Almond Gratin

Artichoke Heart & Prosciutto Gratin with Buttered Breadcrumbs

Gratin of Spring Vegetables & Lamb with Herbed Potatoes

Green Garlic & New Potato Gratin with Fontina Cheese

Spring Gratin suggestions

New book from a working cook, Stacy Finz

For seven years she's been writing "The Working Cook" -- tips and recipes that take no longer than 40 minutes to prepare and are made from easy-to-find ingredients. Now, more than 100 of those recipes have been reworked and compiled in "The Working Cook: Fast and Fresh Meals for Busy People" cookbook, published by the San Francisco Chronicle Press with photographs by Chronicle photographer Craig Lee.

Recipes:

Pizza with Arugula & Prosciutto

Chicken Breasts with Sweet Potato Fries

Microwave-Steamed Sea Bass with Asparagus & Black Bean Sauce

Tips for the working cook, Tara Duggan

THE ROVING FEAST, Marlena Spieler

Every artichoke has its thorns

Recipe:

Saganaki me Anginares

What’s New:

• Beard Papa
  
• Weather could limit asparagus
  
• Alluring alfajores
  

Taster’s Choice, Carol Ness

Pom Wonderful pops to the forefront

Bistro draws from dual heritage, Amanda Berne

6 Degrees on Solano in Albany

THE INSIDE SCOOP, Karola Saekel

Nob Hill's Watergate closes up shop...Chef leaves Postrio for Town Hall...New chef at Fork...Roosevelt's Tamale Parlor's new Annex...New life for Rib Shack in San Bruno

LETTERS TO FOOD

Organic is worth it in so many ways

[Carolyn Tillie]

THE ROVING FEAST, Marlena Spieler

Every artichoke has its thorns

Recipe:

Saganaki me Anginares

←

Corrected Link to The Roving Feast.

Only because I always look forward to Marlena's articles via this forum...

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, May 24, 2006

Bird Meets Grill, Amanda Gold

Spatchcocking, beer cans and other tricks make it a snap to barbecue a whole chicken.

Recipes:

Grilled Beer Can Chicken with Smoky Barbecue Rub & Bourbon Butter

Brined Grill-Roasted Chicken

Tequila Citrus Marinade

Quick Maple Barbecue Sauce

Simple Greek Marinade

Smoky Barbecue Dry Rub

Seasonal Cook, Karola Saekel

Mixed forecast for crop harvests

Recipe:

Potato Gnocchi

China Chronicles, Olivia Wu

Two tastes of the city, an insider’s guide to the edible Shanghai

Recipe:

Eggplant with Basil

What’s New:

• A trio of new restaurants in downtown SF: Farmer Brown, Bong Su Restaurant & Lounge, and Brick
  
• New grilling gadgets
  
• Specialty ice cream and sorbet
  

Taster’s Choice, Carol Ness

Que Pasa brand is the winning blue corn chip

The Inside Scoop, Amanda Berne

Cozmo’s Grill in the Marina will get a makeover . . . new openings on the Peninsula . . . Thomas Keller’s new space in Yountville.

The Exchange, Karola Saekel

New requests: Italian Wine Cake, Sour Cream Cake, Miss Millie’s Coconut Cake and Ricotta Pancakes

Recipe:

Oregon Walnut Pie

From South to North, Jacqueline Higuera McMahan

Mexico’s answer to the sub sandwich

Recipes:

Tortas

Chilorio Filling for Tortas

Grilled Chipotle Flank Steak

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, May 31, 2006

Thai curry with a twist, Dabney Gough

"Yellow curries are ubiquitous in Thai restaurants, but most often feature chicken as the protein. Phanthong's version, instead, combines the curry with tempura-fried scallops, served atop steamed bok choy and sprinkled with sesame seeds."

Recipe:

Crushed Sesame Scallops with Yellow Curry

Vegetables in the raw? Dress them., Lynne Char Bennett,

"Tender salad greens also benefit from a light toss with vinaigrette or dressing, but you don't need to spend the time or money on the myriad bottled and refrigerated versions on market shelves.'

Recipes:

American-style Spicy French Dressing

Simple Blue Cheese Dressing

Basic Vinaigrette

THE ROVING FEAST, Marlena Spieler

Bring on the bacon and memories

Recipe:

Frisee Salad with Hot Bacon Dressing

What’s New:

• Reading between the lines on cereal
  
• Senses Restaurant
  
• Cuvee Napa
  
• Jamming with June
  

Taster’s Choice, Carol Ness

Indian simmer sauces get lukewarm reaction

Hookah pipe dreams at Ziryab in S.F., Bill Addison

"Ziryab, a 2-month-old venture that is part of the restaurant boom in San Francisco's Western Addition, largely embraces the Mediterranean by way of the Middle East."

YUZU & HUCKLEBERRY-FLAVORS OF THE MOMENT, Janet Fletcher

How these and other obscure ingredients end up on so many Bay Area menus

Recipe:

Oregon Walnut Pie

THE WORKING COOK, Tara Duggan

Knife skills cut time when prep work looks dicey

Recipes:

Chicken Salad with Apricots, Almonds & Yogurt Dressing

Salmon & Vegetable Saute

THE INSIDE SCOOP, Amanda Berne

Straits Cafe moves...Greg Bronstein's various ventures...Palio d'Asti changes...Bendean closes...C&L Steakhouse closes and moves...Cindy Pawlcyn's new restaurant

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, June 7, 2006

School lunch lightens up, Carol Ness

Chef Ann Cooper is changing the way Berkeley students eat, one salad bar at a time

China Chronicles, Olivia Wu

Dining head to tail in Shanghai

Cook’s Books, Karola Saekel

“Antipasti”, by Joyce Goldstein

Recipe: Meat-Filled Omelet Roll

“Big Sky Cooking”, by Meredith Brokaw and Elen Wright

Recipe: Country-Style Potato & Onion Pie

“Maida Heatter’s Book of Great Chocolate Desserts”, by Maida Heatter

Recipe: Toblerone Milk Chocolate Mousse

“A Passion for Ice Cream”, by Emily Luchetti

Recipe: Chocolate-Soy Milk Frozen Pops

“The New California Cook”, by Diane Rossen Washington

Recipe: Glazed Lemon-Sour Cream Cake

What’s New:

• Salad greens are abundant in the market, new potatoes and corn are coming in, fruit is still expensive
  
• Where to get beignets
  
• New book: “Lebanese Cooking”, by Dawn, Elaine and Selwa Anthony
  
• New book: “Field Guide to Herbs & Spices”, by Aliza Green
  

Taster’s Choice, Carol Ness

Muir Glenn is the winner among organic ketchups

The Inside Scoop, Amanda Berne

Bazirgan strikes out on his own . . . La Cucina will open an outlet in the Ferry Building . . . new editors for “Edible San Francisco” and

“Edible East Bay” . . . and more.

Dining Out, Amanda Gold

Simplest is best at this neighborhood trattoria: Sugo in Petaluma

The Baker, Flo Braker

Recipe:

Apple, Rhubarb & Raspberry Galette

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, June 14, 2006

Take it or leave it?, Janet Fletcher

Knowing which foreign foodstuffs you’re allowed to bring back from your travels can save you a lot of heartache and hassle at the airport

Seasonal Cook, Stacy Finz

Olallie season is short and sweet

Recipes:

Olallieberry Dipping Sauce

Bacchini’s Fruit Tree Olallieberry Shortcake

Olallie Crumble

Chef’s Night In, Dabney Gough

The featured chef is Victor Scargle from Julia’s Kitchen at Copia in Napa

Recipe:

Dungeness Crab Salad with Avocado Mousse

What’s New:

• Chocolate Mocha Freddos at Peet’s Coffee
  
• Civic Center farmers’ market celebrates its 25th anniversary
  
• The “Jazz” apple is a new hybrid from New Zealand
  
• Cabbage is in the market as are beans and strawberries
  

Taster’s Choice, Carol Ness

Trader Joe’s and Cascadian Farm have the winning frozen mixed berries

The Working Cook, Tara Duggan

Canned seafood can be a star

Recipes:

Thrown-Together Salade Nicoise

Orecchiette with Broccoli Rabe & Clams

The Inside Scoop, Amanda Berne

New restaurants and a jazz club for the Fillmore Heritage Center . . . trend for SF restaurants to simplify their menus and lower prices . . . and more.

Dining Out, Mandy Erickson

Lil’ Biscuit House in San Mateo

Letters to Food

Benefits

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, June 21, 2006

THE INSIDE SCOOP, Amanda Berne

Michelin has chefs playing spot the critic

Other fish in the sea, Georgeanne Brennan

With salmon in short supply this summer, it's time to cozy up to halibut, sole, sardines and more

Recipes:

Homemade Tartar Sauce

Rockfish Tostadas

Breadcrumb-Crusted Halibut with Thyme

Pan-Fried Sand Dabs

Halibut en Papillote with Favas & Yellow Squash

Halibut & Lemon Kebabs

Going beyond the Hass avocado, Karola Saekel

Lesser-known varieties of avocado

Recipe:

Avocado & Marinated Anchovy Bruschetta

What’s New:

• Uruguayan beef
  
• Pleasingly spiced popcorn
  
• Produce and Pinot at winery
  
• A slice of habits
  
• A smooth new coffee press
  

BENEFITS

Draeger's Chili Cook-Off and Pleasanton Wine and Roses Fundraiser

TASTER'S CHOICE, Tara Duggan

Oreo is still king of chocolate sandwich cookies

The Exchange, Karola Saekel

Ricotta pancake revival

Recipes:

Ricotta Pancakes

Ricotta Souffle Pancakes with Raspberries

Fritella di Ricotta (Ricotta Pancakes)

Pork and cherries denote the changing seasons, Linda Furiya

Recipe:

Pork Chops with Cherries & Edamame

Quality ingredients shine at Taste

Taste restaurant in Berkeley

SOUTH TO NORTH, Jacqueline Higuera McMahan

When life gives you beans, make enfrijoladas

Recipe:

Chile de Arbol Hot Sauce

Lupe's Enfrijoladas

Basic Black Beans

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, June 28, 2006

Crazy for condiments, Amanda Berne

This Fourth of July, let these saucy ketchups, chutneys and relishes spice up the barbecue

Recipes:

Homemade Ketchup

Mostarda

Pickled Corn

Grilled Green Onion & Tomatillo Relish

Pineapple-Mint Chutney

Mango-Mustard Seed Chutney

The Roving Feast, Marlena Spieler

Cool as a cucumber in summertime

Recipes:

Cucumber Sandwiches

Cucumber & Goat Cheese Salad with Chives & Mint

Limeade with Cucumber & Mint

Cucumber & Asian Herb Salad

The hot dog goes upscale, Carol Ness

What’s New:

• CNET’s newly refurbished chowhound web site and Incanto’s chef has a new site at www.offalgood.com
  
• Second location for Farmer Joe’s Marketplace in Oakland
  
• New gadget: the Corn Zipper from Kuhn Rikon
  
• The Marin County Fair starts this week and features a new book “Marin Farm Families, Stories and Recipes”
  

Taster’s Choice, Carol Ness

Organic chocolate ice cream is tasted, but scores are disappointingly low even for Strauss Family Creamery and Ben & Jerry’s

Chef’s Night In, Dabney Gough

Chef Gloria Ciccarone-Nehls of the Big Four Restaurant is featured.

Recipe:

Grilled Rib-Eye Steak Salad

The Baker, Flo Braker

Fourth of July dessert has roots in Australia

Recipe:

Fourth of July Pavlovas

Dining Out, Mandy Erickson

Lure, a seafood bistro in downtown San Mateo

The Exchange, Karola Saekel

A slew of coleslaws for summer’s salad days

New requests for Arrigoni’s mile-high vegetable torta, recipes from Estrada’s Spanish Kitchen, Della Frattoria’s almond polenta crumb cake and other polenta-based desserts.

Recipes:

Frozen Coleslaw

Everlasting Slaw

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, July 5, 2006

Dinner: The Game Plan, Tara Duggan

Strategic cooking yields nine delicious meals

Recipes:

Day One: Grilled Leg of Lamb & Eggplant with Tomato-Cucumber Salad

Day Two: Lamb Fattoush

Day Three: Baba Ghanoush with Falafel

Day One: Roast Pork with Mashed Sweet Potatoes & Asparagus

Day Two: Pork & Asparagus Fried Rice

Day Three: Sweet Potato Soup

Day One: Grilled Tri-Tip, Polenta & Vegetables with Cilantro-Lime Salsa

Day Two: Thai Beef Salad

Day Three: Polenta with Grilled Vegetables & Sausage Ragu

Diners delight in counter culture, Stacy Finz

China Chronicles, Olivia Wu

Zongzi wraps up a meal in one

Recipe:

Zongzi (Stuffed Bamboo Leaves)

Where to find Zongzi

What’s New:

• Joe DiMaggio’s Italian Chophouse opens in North Beach
  
• Roosevelt Tamale Parlor reopens
  
• Apricots are in the market
  
• Red wattle pigs star at a Slow Food benefit
  

Taster’s Choice, Carol Ness

Avocado’s Number from Trader Joe’s and AvoClassic are the winners for prepared guacamole

The Inside Scoop, Amanda Berne

Prego restaurant on Union Street to be redone as a French brasserie . . . plans for the Oxbow Market being built in Napa . . . and more.

[PamelaF]

Digest: San Francisco Chronicle Food Section for Wednesday, July 12, 2006

Some assembly required, Karola Saekel

Pre-prepared meal companies entice time-starved families

A wide range of commercial products and services aim to keep the hallowed tradition of the family dinner from going the way of the butter churn and the wood-burning stove. The latest wrinkle: the meal-assembly kitchen.

In a nutshell, it's a place where customers can put together as many as a dozen family-size main courses -- chicken crepes with cheese and bacon, maple-soy glazed salmon, vegetarian chili, summer ribs with chipotle barbecue sauce -- and a few desserts, such as cinnamon peach crisp, strawberry cheesecake or bread pudding. Yet, it's not a cooking class.

Chef’s Night In, Dabney Gough

Chis Cosentino of Incanto is featured.

Recipe:

Whole Roast Fish with Salmoriglio

Seasonal Cook, Carol Ness

Watermelon shines in savory dishes

Recipes:

Watermelon & Goat Cheese Salad

Watermelon & Summer Berry Gazpacho

Watermelon & Cherry Tomato Salsa

What’s New:

• New books for summer cooking: “Luscious Berry Desserts”, by Lori Longbotham, “Outdoor Entertaining” from Williams-Sonoma, by George Dolese, and “Grill Pan Cookbook: Great Recipes for Stovetop Grilling”, by Jamee Ruth
  
• New restaurant Barolo opens in Pacifica
  
• Peaches, corn, figs and avocados are in the market now
  

Taster’s Choice, Carol Ness

Annie’s and O Organics tie as top rated yellow mustard

Dining Out, Jennifer Tomaro

Virbrant Persian flavors beckon diners to Bijan in Walnut Creek

The Inside Scoop, Amanda Berne

New chef and new menu for Mecca . . . Winterland will close on Saturday . . . Thomas Keller’s temporary restaurant Ad Hoc will open at the end of the month . . . and more.

[Hest88]

Digest: San Francisco Chronicle Food Section for Wednesday, July 19, 2006

Desserts to flip for, Janet Fletcher

Pastry chefs are playing with sweet concoctions that spotlight fresh fruit

Recipes:

Nectarine Salad with Green Tomato Confit

Chocolate Souffles with Single-Malt Strawberries

Raspberry Ice Cream-Stuffed Peaches

Warm Cherry-Apricot Compote with Petite Bread Pudding

Cheesecake Panna Cotta with Fresh Fruit

THE ROVING FEAST, Marlena Spieler

Begging for Big Nate's BBQ brisket

Recipe:

My Inner She-Devil Barbecue Sauce

The Working Cook, Tara Duggan

Summer comes to the kitchen

Recipes:

Warm Figs with Arugula, Prosciutto & Croutons

Curried Quinoa with Roasted Summer Vegetables

What’s New:

• Piquillo peppers
  
• Paul Bertolli's Fra'Mani
  
• Oakland's Cafe Di Bartolo adds restaurant
  

Taster’s Choice, Carol Ness

Whole Foods organic butter rises to the top

Dining Out, Amanda Gold

Cozy charm, patio draw diners to Panama Hotel

The Inside Scoop, Amanda Berne

Vintage 415 plans pan-Asian spot...Opening issues...Sneaky Tiki closure

A wealth of fresh, regional offerings from Baja, Tara Duggan

New cookbook - "Baja! Cooking on the Edge" by Deborah M. Schneider

Recipe:

Fresh Chorizo Tacos