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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.

Thanksgiving Side Dish Recipes from the City's Top Chefs

We asked some of the city’s best chefs to get in the giving spirit and share their recipes for standout side dishes to bring to a Thanksgiving potluck.

Secret Recipe: Tosca Cafe's House Cappuccino

The second-most-famous “cocktail” in San Francisco (which happens to predate its better-known relative, the Irish coffee), Tosca Cafe’s House Cappuccino has been the “coffee break” of choice since its debut in 1919—never mind that the original version wasn’t actually very good.

5 Cravings, from Bagels to Hot Chocolate

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

Eat Here Now: A Review of Hayes Valley's Petit Crenn

I’ve eaten at Petit Crenn twice over the past month, and both experiences shocked me.

Secret Recipe: Barbacco's Amazeballs Meatballs

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.

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: Blue Plate's Macaroni and Drunken Spanish Goat Cheese

Prepare to get sauced—on Blue Plate’s macaroni and drunken Spanish goat cheese.

5 Cravings, from Chili to Pumpkin Bread

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

2015 Hot 20: Mark Bittman, NYT Columnist Turned Berkeley Dot-Commer

When Mark Bittman defected to Berkeley last spring for a lecturing gig, the Bay Area food writing community collectively high-fived. It’s not often that we lure New York’s own to our fairer coast, and Bittman—prolific author, famed New York Times columnist, and brilliant journalist—is one of the biggest catches we could net.

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