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Restaurant recommendations, new openings, and highlights from the SF Chowhound community.

Mexico in Three Regrets

We’re on our honeymoon. Perry and I got married last month at an art gallery in Chicago; we had a Southeast Asian theme and served lemongrass Kamikazes and Singhas and everyone got drunk. Perry said, “Let’s go to Mexico.” Neither of us had ever been. We bought the all-inclusive plan at Caribbean Village, maybe the homeliest hotel on Boulevard Kukulkan, Cancun’s zona gringo. It’s cheap. There’s a swim-up bar and a cluster of country boys with the jug-eared look of U.S. military. READ MORE

Slow Cooker Bourbon Ribs for Father’s Day

Welcome to Slow Cooker Sunday! Plug in and chill out for what’s supposed to be the laziest day of the week. READ MORE

Slow Cooker BBQ Beef Sandwiches

I guess you could say every slow cooker recipe is a crowd-pleaser. This one is no-fail. It has richness and a sweet-spicy-tangy balance that lifts it out of the sugar-fat dimension some barbecue is stuck in and into a field of green with birds chirping and Frisbees soaring just past your head. Let’s party. READ MORE

Slow Cooker Red Pepper Butternut Squash Soup

This week I was going to attempt a hard-core chili (no beans, no veg) but I haven't nailed the spices yet, plus requests for a vegetarian Slow Cooker Sunday have been echoing down the pipeline. I hear you—the meatball sandwiches from Chef Huw Thornton we all devoured in the CHOW Test Kitchen were fantastic (stay tuned for Huw's recipe post), but that was the final meaty straw. Time to slow down with a delicious vegan soup. READ MORE

7 Cool Twists on Homemade Ice Cream

For years, ice cream shops have been pushing the flavor envelope. Consider Secret Breakfast, a boozy bourbon ice cream with cornflake crunch (San Francisco’s Humphry Slocombe), rosemary–olive oil (Atlanta’s Morelli’s Gourmet Ice Cream), and sticky black rice (New York’s Van Leeuwen Artisan Ice Cream). Likewise, the home cooks on Chowhound have not been content to stick to vanilla or chocolate when they drag their ice cream makers out of the cupboard. Check out these seven cool twists on homemade ice cream. READ MORE

Erik Ellestad’s Atholl Brose Cocktail

When Erik Adkins, bar manager for the Slanted Door Group in San Francisco, visited Clover Club in Brooklyn a few years ago he had a drink they were calling Atholl Brose: Scotch stirred with honey and topped with lightly whipped cream. READ MORE

Making It: Mariko Grady and the Gentle Art of Koji

The craft food revolution has given us an amazing array of pickles, jams, beers, and sweets to gush over, but what about the people who make them? Turning a passion for barrel-aged Sriracha or Blenheim apricot preserves into a viable business is a struggle; only the most committed makers, the ones with vision, grit, and stamina, can hope to survive. Here’s one we’re betting on. READ MORE

Slow Cooker Chipotle Chicken Chili

Welcome to Slow Cooker Sunday! Plug in and chill out on what’s supposed be the laziest day of the week.

This rich, smoky chili is a family-pleaser for the Sunday evening when no one’s coming over, and there are leftovers for the week. With very few ingredients, it tastes more complicated than it is. The smoked paprika and chipotle exaggerate the richness of the chicken and make your taste buds sing. Sprinkle some cheese on top and a handful of crushed saltines. Close the curtains, turn on the projector, grab your chili—it’s movie night. READ MORE

David Lebovitz and the Paris That Is

There’s this conversion story about French food in the 20th century: American goes to France, tastes an oyster or a sole meunière and becomes a convert—pow!—eyes open, taste buds open, ready to preach the beauty and the majesty of French cuisine, from the fussiest galantines to the littlest fraises des bois. It happened that way with Alice Waters, Julia Child, M.F.K. Fisher, Judy Rodgers, Richard Olney—hell, who didn’t it happen to? READ MORE

The Day Paul Kahan Showed Up and Made Crudo

“I’m planning to hack up a fish and then do very simple sliced crudos,” Paul Kahan says, right after he’s hoisted a couple of ingredient-filled Lexans past the security guys in the building where our test kitchen is, in San Francisco. READ MORE