Skip to Navigation Skip to Content

secret recipe

Secret Recipe: Grits with Goat's Milk Curds at Al's Place

Al's Place was named The Best Restaurant in America by Bon Appetit Magazine last year, and we have a feeling that their grits had something to do with that decision. Topped with goat milk curds and shaved parmesan cheese, these are some of the tastiest grits you'll ever put in your mouth. Make them at home for a dinner that's sure to impress everyone you know. 

Secret Recipe: El Techo de Lolinda's Chicharrones de Carne

El Techo

It's no surprise that El Techo de Lolinda's chicharrones de carne are the stuff of legend. While inspired by Latin street food, these crispy morsels are not your basic sidewalk cracklins—El Techo's chicharrones are roasted and fried chunks of pork shoulder, and taste best when shared with your friends over a long (and margarita-filled) evening. Bottoms up.

Secret Recipe: Spaghetti Bros.' Toasted (Actually Deep-Fried) Ravioli

Though they're officially called 'toasted raviolis' on the menu at new Marina eatery Spaghetti Bros., these delicious pockets of pasta and cheese are actually deep-fried. According to Chefs Erik Lowe and Aaron, they're a St. Louis specialty, and they taste very similar to fried mozzarella sticks (in the best way possible). There's some leg work involved in making these at home— the ravioli dough and marinara sauce are both made from scratch— but you'll savor every moment. Try it out over the upcoming three-day weekend. 

Secret Recipe: WesBurger's Tex-Mex Queso Dip

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!) 

Secret Recipe: Warm up With Bar Crudo's Seafood Chowder

Feeling chilly? Warm up with this seafood chowder for the soul.

Secret Recipe: The Progress' Fresh Ricotta and Kiwi Salad

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.

Secret Recipe: State Bird Provisions' Crispy Pork Belly Salad

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.

3 Holiday Punch Recipes to Really Get the Party Started

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. 

Secret Recipe: Farmhouse Inn's Peppermint Fudge

The season of pumpkin spice is over and peppermint is taking its rightful spot in the winter spotlight. Farmhouse Inn's decadent fudge recipe calls specifically for Andes Peppermint Chunks, because we all know that no other peppermint will ever compare. 

Secret Recipe: Locanda's Duck Fat-Fried Latkes with Quince Conserva

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. 

Daily Newsletters

Essential SF knowledge in your inbox