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Schuyler Bailey

Secret Recipe: Three Babes Bakeshop's Classic Apple Pie

What would the winter months be without fresh-baked apple pie? Three Babes Bakeshop makes a mean Classic Apple—the stuff of Thanksgiving dreams—with crisp, organic seasonal apples (Granny Smiths, Pippins, Gravensteins, or Pink Pearls) and a flaky, flavorful all-butter crust.

The Castro Gets Mexican Flair with Hecho

After a brief naming fiasco, Hecho (henceforth not known as Bandidos) finds its niche in the Castro, doling out upscale Mexican fare and rare tequilas.

Flavor Profile: Capo's Tony Gemignani

Besides embarking upon a national book tour this month for The Pizza Bible (Ten Speed Press), Tony Gemignani is busy opening three restaurants in Vegas, another in LA, and launching his own brand of flour, Tony’s Californian Artisan. 

5 Cravings, from Brussels Sprout Chips to Tart au Chocolat Noir

Schuyler Bailey is hungry. Here are her cravings this month.

Secret Recipe: Namu Gaji's Korean Fried Chicken

Dennis Lee may be the new Colonel Sanders. The Namu Gaji chef’s Korean Fried Chicken (KFC), available on the restaurant’s brunch menu, is twice fried and then slathered with a sweet and tangy glaze that looks almost nuclear, thanks to a helping of gochujang, a kicky Korean condiment made from red chiles, rice, fermented soybeans, and salt.

Secret Recipe: Ananda Fuara's Almond Avalanche Cake

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts.

2014 Hot 20: Matt Semmelhack + Mark Liberman, the Place Makers

General Manager–Owner + Chef-Owner Mercer Restaurant Group (AQ and TBD) / age 31 and 36

Secret Recipe: Tony Gemignani's Cal-Italia Pizza

In honor of his upcoming book tour for The Pizza Bible (Ten Speed Press), which hits stores on October 21, 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.

2014 Hot 20: Josh Tetrick, the Food Scientist

Cofounder and CEO, Hampton Creek / age 34

The Thinking Person’s Bar is Realized at The Interval

Did the advent of alcohol mark the beginning of human civilization or vice versa? That existential question is up for debate, but according to Alexander Rose, executive director of the futurist Long Now Foundation, man and booze are inextricably linked.

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