Fall 2017

Last Updated January 28, 2018
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fall 2017 salmon

The Future of Salmon: Can They Be Saved?

salmon dan bransfield
After 40 years on the water, salmon fisherman Duncan MacLean is tied to a species whose survival depends a little on climate and a lot on politics.

The Book Mongers Book Review - Coming to My Senses: The Making of a Counterculture Cook

 alice waters coming to my senses
Something remarkable happens about 40 pages into Coming to My Senses, Alice Waters’s memoir of her life before Chez Panisse. You think: she’s just like me!

In the Kantine Kitchen: Citrus-cured Wild Salmon

kantine citrus cured wild salmon
An homage to the cuisine of Ms Eiker's birth country, the salmon was cured for several days prior to the event with loads of lemon and orange zest, coarse salt, and sugar.

Cooking with SF Cooking School: Seafood Chowder

seafood chowder
Fish bones or shrimp shells simmered briefly in white wine, water and some aromatics make a quick fish stock with tons of flavor. Don’t even think of buying it already made—that stuff tastes like...

Thad Vogler Raises the Bar with Regional Offerings

thad vogler by the smoke and smell
In By the Smoke and the Smell, Vogler champions the idea of regionalism, finding expressions of place and time most compelling.

Edible Asks: Why White Wine Before Red?

pouring white wine
As we head into autumn, we're curious about the structure of restaurant wine lists. Why is the white wine listed before red? Why is...
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