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Lauren Ladoceour

Secret Recipe: Curry Cauliflower with Tribal Salt from Betelnut Pejiu Wu

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Executive chef Alexander Ong usually fries the cauliflower and curry leaves he serves at Betelnut Pejiu Wu, but for the homemade version, he suggests sautéing. For  Sichuan peppercorns, head to Chinatown, and for curry leaves (fresh or frozen will do), Ong sends people to Richmond New May Wah (207 Clement St.).

This Week in Food: Luella's 6th Birthday, The Front Porch's Fat Tuesday Shrimp Boil & More

Tuesday, March 8:

Soul food staple The Front Porch is staging a classic shrimp boil on Fat Tuesday, flying the shrimp in from Terrebone Parish in Louisiana. It all begins at 5 p.m. and runs until there's no more. Wash it all down with Abita beers, and expect bead-throwing and a live jazz band. Full dinner service will be available all night with some New Orleans special additions to the menu.

65A 29th St., 415-695-7800.

Also on Fat Tuesday:

Secret Recipe: Lumberjack Cake from Frances

We heart Frances' Lumberjack cake so much, we made it No. 92 on The Big Eat 2011: 100 Things to Try Before You Die. This coconut-enriched cake doesn't require much sugar thanks to the dates and pears that also give this confection a nice, moist crumb.

Trainer Frank Matrisciano Draws the NBA's Rising Stars to San Francisco

From a distance, it looks like trainer Frank Matrisciano is meeting someone for a fight after school. Under playground monkey bars deep inside the Presidio, he stands solidly in tan hiking boots, black shorts, and a couple of oversized hoodies with pockets to stuff his hands into. It’s raining, and the park is quiet, except for his client, a former Raiderette struggling to complete her sixth set of pull-ups after a marathon of burpees and plyometric jumps. “Are you telling me that that’s all you got?” asks Matrisciano. “Keep going, dear. This is easy stuff. I want to see you prove yourself wrong.” She pulls her core in and just clears the bar when Matrisciano tells her she’s done.

This Week in Food: The Big Eat, Pop-Up Dinner, Oscar Night, and Source Opens

Today, February 23

At 7 p.m., tune into CBS to watch Liam Mayclem, host of Eye on the Bay, eat his way through a good chunk of the Big Eat 2011—from Benu to Cotogna to Fatted Calf and more.

Three of The City's Most Intense Work Out Classes

Work off some serious calories—or a morning bun from Tartine—with three intense, heart-pumping classes.

Secret Recipe: Roasted Dungeness from Scoma's

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This Week in Food: Rose Pistola Reopens, Supper Club, Food Culture Talks, and Butchers and Beer

Today, Feb. 16

North Beach favorite Rose Pistola reopens with a new interior and updated Genoese menu by their new executive chef Mark Gordon (an alum of Terzo). Gordon’s added more sandwiches and wraps to lunch, as well as baked pasta for dinner. 532 Columbus Ave.

Thursday and Wednesday, Feb. 17 and 18

Secret Recipe: Pork Sugo from Delfina

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Countdown to V-Day: Tell Tale's (Sweet) Heart Picnic

A romantic picnic on Bernal Hill is my kind of Valentine’s. Climb to the top with a bottle of prosecco and Tell Tale Preserve’s Heart cloth bundle of V-Day goodies, and you’ve got a simple (and dreamy, if you time it right with the sunset) date. Inside a Japanese furoshiki, the passion-coffee caramels are perfectly soft and chewy, but the standout is a small Weck jar of passion-olive oil curd. It's tart, creamy, and easy to spread on the short loaf of chocolate brioche that comes in the set (along with dark chocolate passion bonbons). $75 at Tuesday and Saturday’s Ferry Building Farmers Market and online.

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