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.
If you’re in the mood for comfort food—and let’s be real, who isn't?—then prepare your kitchen for this savory recipe from Chef Jennifer Puccio that's guaranteed to keep you warm and full all winter.
What's the best way to top off a midday meal at Mid-Market's newest Parisian market, Bon Marché? Well, assuming you've already tried their amazing Champagne rimmed with popcorn kernels(!), then the only thing left to do is devour a cone of pastry chef Rikki Garcia's tangy lemon verbena beignets filled with a soft créme anglaise. Believe us, it's the best treat you could ever award yourself with during a work day.
The daily queue of locals and tourists snaking outside the door and down Polk Street is testament to Swan Oyster Depot's continued status as one of San Francisco’s oldest and most beloved culinary institutions. But the proof is really in the salad dressing.
Labor Day weekend is finally here and while everyone is scrambling to pick up a six-pack of PBR, we'll be sipping on this refreshing beer cocktail.