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.
Schuyler Bailey is hungry. Here are her cravings this week.
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.
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.
Some of us here at 7x7 think that cake reigns supreme in the circular desserts category, while others believe the nostalgia, homeyness, and American spirit of pie trumps any layered creation. For the latter of us, we’ve ranked the best in the Bay. Get out your forks, and open your pie hole.
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