A fresh, well-made bagel is a thing of beauty, and across the Bay Area you can find small batches of bagels prepared by bakeries that don't specialize in bagels. A recent Chowhound conversation begins to compile a list of these spots, including 20th Century Café and Marla Bakery in SF, Downtown Bakery in Healdsburg, and the café at Santa Rosa Junior College's Culinary Arts Program.
There aren’t enough days in the year to sample all of LA’s great pies, but Chowhounds are going to attempt the impossible in just the month of March, eating their way through slices of sweet and savory versions citywide—think Key lime pie, turkey pot pie, and chicken-bacon-mushroom hand pies. Get in your stretchy pants before you join this scrumptious scavenger hunt.
What's the best way for home cooks to dispense olive oil in an easy and tidy way? Find out time-tested solutions, from sturdy sprayers to cheap squeeze bottles. Learn what works best for 'hounds with kitchen habits like yours.
Sticky, sweet baklava—spiced nuts layered with phyllo dough and drenched with syrup—is a favored dessert in Greece and all over the Middle East. Depending on the region, walnuts or pistachios may be the filling of choice, but Chowhounds use all kinds of nuts, alone or in combination. See their favorite baklava fillings, along with suggestions for flavoring the syrup and tips on assembly.
What’s even better than barrel-aging Sriracha? Smoking it. This is my sixth attempt at a smoked Sriracha in the style of Huy Fong Foods’ rooster sauce. This time, I was trying to make a sauce with a little less sugar and a bit more natural sweetness (I used a small amount of dark brown sugar and a cooked carrot). I’ve been playing around with my stovetop hot smoker—it’s such an easy way to make all kinds of things taste more interesting, with greater depth to the flavor. The maple chips I used added a smoky-sweet taste perfect for this sauce. READ MORE
Sightglass recently opened a new space in the flourishing gourmet ghetto on 20th Street in SF's Mission District. The 1,200-square-foot spot is much cozier than the warehouselike roasting facility and shop on Seventh Street in SOMA. An enterprising early visitor filed a report praising the design of the coffeehouse but left unimpressed with a taste of the floral but fading Guji Yetatebe Ethiopian pour-over.
Though it’s full of thrills, the iconic Santa Monica Pier is hardly a foodie destination. But The Albright, an upgraded version of the old SM Pier Seafood, is doing its darndest to change that notion. Stop by the refreshed dining room for a pint of craft beer and a giant bowl of spicy seafood soup (pictured).
Who knew? Two pantry fixtures—salty, umami-rich soy sauce and creamy butter—marry to make a condiment Chowhounds just can't resist. Whether simply dressing a bowl of steamed rice, livening up popcorn or steamed vegetables, or used as a baste for roasted chicken, fish, or steak, this easy combination is much more than the sum of its parts.
The crunchy crust that forms as rice cooks is highly desired in some cuisines, but not everyone is a fan. If you just want uniform, uncrusted white rice from your rice cooker, get recommendations for rice cookers at all price points that will turn out perfect rice without the crust. Great for sushi!
It’s easy: Buying whole and grinding as needed is the best way to get the most flavor out of your spices. Not so easy: Finding the right grinder. Popular solutions include a blade-type electric coffee grinder and an old-fashioned mortar and pestle like my Indian aunts still use. I wanted to find the best, most efficient grinder—especially for Indian cooking, lush with spices—so I put these two types to the test along with a third, an electric grinder designed specifically for spices. Which would hold up to the daily grind of my kitchen? READ MORE