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Flavors Worth Finding: Toothsome Dumplings, Holiday Pandoro and More
Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. More...
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Leaning into Umami with Anchovies
Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open Bar Anchovy, a cozy oyster bar with a focus on...
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Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch
Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Get a...
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Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades
For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their...
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Decolonizing Food, from California to Palestine
Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan...
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Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing
Grocery Cafe’s Tea Leaf Salad Previously on Flavors Worth Finding As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we...
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Bryant Terry’s Big Beans, Buns and Broccoli Rabe
The following recipe is reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin...
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Veganism Isn’t Restrictive in Bryant Terry’s Abundant ‘Vegetable Kingdom’
Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes, the James Beard Award-winning chef and author presents a collection of 150...
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Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews
Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Some...
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Chef Tanya Holland’s Town Fare Raises the Oakland Museum’s Culinary Profile
Starting this summer at the Oakland Museum of California, Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former Top Chef...
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Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland
Sobre Mesa, a cocktail-forward lounge and restaurant from alaMar chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an “Afro-Latin...
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‘A Lot of Pressure’: Bay Area Restaurants Search for Safety Net in Light of...
Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around COVID-19 containment. Last week, they braced for fewer customers, fewer...
View ArticleNew Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in...
Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a...
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The Damel Brings Senegalese and Bahian Flavors to Oakland
Download video content description. Oumar Diouf, born in Meckhe, Senegal, never imagined himself becoming a chef. In fact, it wasn’t customary for boys and men in Senegal to learn how to cook. But...
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