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Recipes

Secret Recipe: Maccaronara from A16

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef. 

At A16 in the Marina, the long, square strands of house-made maccaronara soak up sauceusually a meaty sugo topped with ricotta salata—perfectly. Chef David Taylor uses 00 flour, finely ground, durum wheat that's high in protein and makes excellent pasta and bread. You can find it at Rainbow in the Mission or even  Andronico's in the Sunset.

Secret Recipe: Curry Cauliflower with Tribal Salt from Betelnut Pejiu Wu

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Executive chef Alexander Ong usually fries the cauliflower and curry leaves he serves at Betelnut Pejiu Wu, but for the homemade version, he suggests sautéing. For  Sichuan peppercorns, head to Chinatown, and for curry leaves (fresh or frozen will do), Ong sends people to Richmond New May Wah (207 Clement St.).

Secret Recipe: Lumberjack Cake from Frances

We heart Frances' Lumberjack cake so much, we made it No. 92 on The Big Eat 2011: 100 Things to Try Before You Die. This coconut-enriched cake doesn't require much sugar thanks to the dates and pears that also give this confection a nice, moist crumb.

Secret Recipe: Roasted Dungeness from Scoma's

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Pork Sugo from Delfina

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Outerlands' Clam and Mussel Stew

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Super Bowl Party Food: Recipes from Hog & Rocks, Public House & More

Upgrade your usual store-bought Super Bowl eats and try these recipes cooked up by local chefs and bartenders from Maverick, Hog & Rocks, Public House, The Pilsner Inn and The Brixton.

 

 

 

Chicken Wings a la Casa, courtesy of Scott Youkilis of Maverick & Hog & Rocks

3 lbs chicken wings

2 quart chicken or pork fat (vegetable oil is fine too) 

Brine:

1/2 gallon water

1 cup salt

2 cups Tres Agaves nectar

1 whole head of garlic

Secret Recipe: Smoky Tomato Soup from The American Grilled Cheese Kitchen

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Dip your favorite pressed sandwich (just like mom used to make) in a silky tomato soup like the lunch crowd at The American Grilled Cheese Kitchen in SoMa do. It's a simple soup, something you can pull together in fewer than 30 minutes, but it packs a lot of punch with smoky spices.

3 ounces unsalted butter

3 tablespoons all-purpose flour

Secret Recipe: Spruce Burger

We named Spruce's hamburger topped with pickled red onions and zucchini between a housemade bun as one of our favorite patties in the city. Eat chef Mark Sullivan's burger at the bar with a bold red wine, or make it at home on the stovetop, unless you're one of those lucky few allowed a grill in the apartment.

Serves 6

Buns

2 cups water

1 cup scalded milk

Secret Recipe: Bacon Bonbons from Gitane

Chef Briget Batson took over date spot Gitane last year, but the savory bonbons made with prunes stuffed with goat cheese and wrapped in smoked bacon stayed. The savory-sweet combination pairs well with sherry (like they serve at the low-lit bar downtown) and is sure to impress someone special you're cooking for tonight.

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