You already know Wes Rowe of Wesburger makes one of the best burgers in San Francisco. Rowe, who hails from Austin, has been doing a weekly pop-up at Mojo for the last two years, and is known for topping his burgers and tots with signature Tex-Mex queso dip. Now you can make your own dip at home (just add chips!)
Feeling chilly? Warm up with this seafood chowder for the soul.
One of our New Year's resolutions this year is to eat more salads: the super fresh ricotta and kiwi salad from The Progress is one we could eat every single day.
One of the many great things about State Bird Provisions is that the menu is served dim sum-style. A red cart rolls through the restaurant loaded with small plates meant to be shared. Though the menu changes often and adapts to the season, there are a few mainstays that have been on since the beginning and aren't going anywhere. The crispy pork belly is one of them, and we got the recipe just for you.
To really get the parties started, punch is essential. Here are three bowls from some of our favorite bars to get your guests in the spirit.
With Hanukkah right around the corner, it's time for Jews and gentiles alike to partake in the holiday tradition of devouring latkes. We're partial to the perfectly crispy-on-the-outside-pillowy-on-the-inside version fried up by Locanda chef Craig Stoll. Enjoy them at home surrounded by family and friends ... or all alone with Netflix, we're not judging.
Your run-of-the-mill meatball has niente on Barbacco’s polpette—a Sicilian fête of flavors rolled up in three mammoth orbs by chef and co-owner Staffan Terje. Served at the restaurant with a superb tomato sugo over a bed of braised chard, the morsels, speckled with sweet golden raisins and toothsome pine nuts, offer a mouthful of umami followed by a subtle, enduring heat. These balls belong on your holiday table.