Spring 2018

Last Updated April 23, 2018
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The Canna-Culinary Diaries: A Low Dose Revolution Takes Cannabis Mainstream

The role of cannabis chefs in dissolving the stigma is twofold: to normalize cannabis as a nonpsychoactive ingredient and to teach diners that eating cannabis can be enjoyable and delicious.

Cooking Your Life: Jessica Battilana's Repertoire

jessica battilana kitchen
In the intro to Sam’s Spring Fattoush Salad, a recipe in her new book Repertoire, Jessica Battilana serves a riddle.

Sam’s Spring Fattoush Salad

fattoush salad repertoire
Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Beretta: Ten Years Strong

cali gold beretta
Beretta, a small dark bar that specializes in cocktails and pizza, is on the corner of Valencia & 23rd. It’s been there since 2008, when most of the action in the Mission was closer to 16th Street.

Matter of Taste: Home Economics

cooking matters
Home economics hasn’t died, it’s just been reinterpreted. While it could be easy to believe it only exists in boutique classes and Portlandia canning episodes, home economics is being carefully...

What Makes an American Cookbook?

bookmongers book review
I’m amazed to see how much more closely the recipes in cookbooks published around 1900 resemble what we eat today than books from the mid-20th century.

In the Kantine Kitchen: Swedish Rye Crispbread

The round, vinyl record-sized crackers, made by the farmer’s wife and baked in her wood-fired oven, were like no other I’d tried before. They were wafer thin, brittle and with just the right...

Eat Your Words: Ta’arof

eat your words
We’re always ta’arofing. Sometimes it’s as simple as offering our customers tea three times before they accept, and sometimes two customers will fight over the bill and it can get quite heated.
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