Back to school in editorial land means delivery upon delivery of fall’s most exciting book titles. For a food editor, this equals a delicious pile of noteworthy cookbooks, and 2014 is ushering in no less than a smorgasbord from some of my favorite chefs and restaurants.
Think the symphony can’t be raucous? Think again.
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 email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.
In honor of his upcoming book tour for The Pizza Bible (Ten Speed Press), which hits stores on October 14, we got into the head of pizza maestro Tony Gemignani. He returned the favor with a sneak peek from his upcoming tome with the recipe for his Cal-Italia pizza, which he crafted while at the Food Network Pizza Champion Challenge in 2006.
General Manager–Owner + Chef-Owner Mercer Restaurant Group (AQ and TBD) / age 31 and 36
Local craft whiskeys are coming into their own, giving imports a run for their mash. We gathered a group of esteemed drinkers for a blind tasting to sound off on what’s worth a spot on your bar cart.
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