Get creative and embrace your leftovers: No need for four days of sandwiches.
A court ruling could force the closure of the Irwindale factory that makes Sriracha chili sauce.
You’ve been busy. You’ve been tired. Now Thanksgiving dinner is just two days away. Don’t panic.
Frozen bird? Salty potatoes? Here are solutions to some common Thanksgiving Day kitchen disasters.
Turkey is the centerpiece of the Thanksgiving table. But save a slice of the spotlight for these sides.
Here are two methods for making addictive, crisp potato chips in small batches at home.
Feel free to improvise here; pantry soup is meant to solve your problems, not add to them.
This delicious 15-minute meal is said to be based on a very ancient recipe.
A sweet, complex and crispy cookie, with sort of a fruit cake meets lace cookie texture.
What’s the big fuss about cold brew coffee? Let us explain — and show you how it’s done.
Quickly and easily transform everyone’s favorite paleo green into a crispy, crunchy snack.
How to get your drink and dessert in at the same time, plus seven beers that will float your ice cream boat.
Nine cases of E. coli infection have been traced back to the Inner Richmond’s Burma Superstar restaurant.
These veggie burgers are for the times when an elegant salad won’t hit the spot. Like right now this second.
We gleefully inhaled kale and corn quesadillas with yoghurt and Sriracha. Because we wanted to.
Potato salad gets all dressed up in barely anything at all: herbs, lemon juice, olive oil, and slivers of cured salmon.
Delicious, scoopable vanilla strawberry coconut ice cream, with nary a hint of dairy.
The quest for the truest form of fried dough brings us to New Orleans — via Japan.
Embrace the trend. Hop on that bandwagon. Save the trip to the bakery, here’s how to make cronuts at home.
Next month, dine like Al Capone with an Alcatraz-inspired dinner menu at Eclipse restaurant.
What’s small and annoying and buzzing around in your kitchen? Fruit flies. And here’s how to rid your world of them.
If you’re experimenting with vegan recipes, fear not. Vegan pesto is within your reach.
You know that crunchy magic shell that hardens over your favorite ice cream? It only needs two ingredients.
Here’s the trick for the ultimate glass of tart, sweet lemonade. The secret comes before the lemons are even juiced.
Because breakfast isn’t just the most important meal of the day. It’s also the most awesome.
This waffle — whose name abandons all notions of subtlety and restraint — is perfectly, surprisingly delicate.
A former executive with The Wine Tasting Network is a wanted man after he failed to show up in federal court Monday.
Fresh vegetables and bold sauce make vegan pizza as exciting as its cheesy counterparts.
These summer picnic dishes are delicious and meant to impress — while withstanding travel and time in the sun.
Vegan lunches can — and should — be a lot more interesting than bare salads or carrot sticks and hummus.
The extra-large serving of proposed restrictions is aimed at placating The City’s restaurants.
The company which revolutionized the way we shop online wants to do it again — for groceries.
You can bring back a favorite candy of your childhood with this (almost) no-cook and no-bake recipe.
A glass of horchata over ice is perfect on a hot summer day: it’s creamy yet light, cold and refreshing.
Patrons are eating up African lion at Mokutanya Yakitori in Burlingame, farm-raised in Illinois and shipped to the Bay Area.
A simple pleasure of a spring salad with asparagus and soft-boiled eggs, meant to be enjoyed alone.
On a trip to Spain, I encountered a pillowy white condiment made with milk and oil — and not a trace of egg.
We’ve got 3 ways to cook pasta — and they all work — including one method that needs just 60 seconds.
You’ve got a bundle of celery in the back of your crisper drawer. (Go check. You do.) This is what you should do with it.
A weeknight salad so flipping delicious, it’s fit for a dinner party.
Sometimes it’s okay to be immature. In the case of green garlic, it’s more than okay — it’s a highlight of spring.
Like all things beautiful and rare, artichokes — the greenmarket’s thorny belles — are tough to crack.
While each family has their own way — the right way — here are ten great recipes for classic Italian pastas.
Maximize pea shoots’ short season with a week’s worth of meals, and learn how to extend it by growing your own.
We’ve been waiting for this moment. We’ve watched the days get lighter, felt the sun get warmer. And now, asparagus!
For you last-minute shoppers and bored wanderers, here’s some SFBay-approved Easter activities and places to get sweet treats.
After more than 27 years, the Financial District’s famous fine dining Chinese restaurant closed this weekend.
The food that you consume literally becomes you as your body discards old cells and replaces them with new ones.
One of San Francisco’s favorite Mexican restaurants made its official Peninsula debut Tuesday.
If the U.S. Ninth Circuit Court of Appeals rejects Drakes Bay’s final appeal to stay open, oyster prices might skyrocket.
Sunday marks the beginning of an eight-day descent into vegetarian hell, otherwise known as Meat Week.
It is a sober day for college students and cheap winos throughout the Golden State.
Paxti’s Chicago Pizza, famous for their deep dish pizzas, reaches deep in its pockets to settle unpaid Healthy SF fees.
Turns out Sean Penn is to SF foodies as Bono is to Africa: saving the world, one drinking hole at a time.
Much to our chagrin, Diet Pepsi’s new mix of ingredients is not expected to improve its taste.
San Francisco crabbers are keeping their boats in port after catching wind that seafood buyers were planning a price cut.
The signature sandwiches of Ike’s Place are ready to relocate from their original corner of 16th and Sanchez.
Mission district staple Frjtz has come under fire for using an image of the UC Davis pepper-spray cop to promote their fries.
The real “San Francisco treat” isn’t some crappy rice pilaf. It’s Dungeness crab. And it’s coming to a dock near you.
Proposed new rules would keep food trucks away from existing restaurants while easing access in residential areas.
Somewhere between a food truck and the ice cream man lies Fresh Approach, a mobile farmers market that will bring free produce to “food deserts.”
Salmonella has been suspected of infecting a bunch of really yummy things recently.
Health officials have warned of a possible link between Trader Joe’s Creamy Salted Valencia Peanut Butter and a salmonella outbreak.
Grilled cheese food truck? Floating in the Bay!? Shut. The front. Door.
West Portal’s Cafe For All Seasons was ordered closed after colonies of cockroaches were uncovered by inspectors. Yuck.
Cole Valley’s Ice Cream Bar heard the prayers of the working class and is adding liquor to the sweet treats on its menu.
A Carl’s Jr. off 101 in Novato was bought last month by Chick-fil-A with plans to open there by 2014.
Unless you’re a daredevil, masochist or perhaps a sea otter, don’t take any chances of getting sick.
In a poppin’ city that worships new ways to be a foodie, the pop-up restaurant is definitely the new food truck.
Fresh startup Good Eggs lets you buy direct from local farmers and food makers right from your computer.
The hip art-show-esque party is back this year with more than 300 up-and-coming food vendors unleashing culinary dreams.