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Food
Petite LaFleur handcrafts confections in Berkeley
After dinner at a friend’s house the other night, she laid out a small plate with pieces of candy. There were dark chocolate peppermint creams made by Summerdown, a company based in Hampshire. Their tagline sounds like...
Muster up some enthusiasm for seasonal mustards
The most popular condiment in the U.S. based on sales volume is mayonnaise. It was invented by a French chef in Spain in the 1750s. The first recipe for tomato ketchup, often called the “King of Condiments,”...
Farmers markets offer fresh harvest and local finds
Egyptian tomb paintings and archaeological evidence suggest that there were farmers markets more than 5,000 years ago. Agricultural communities throughout Northern Africa, the Middle East, Europe and Asia had farmers markets in the following centuries. The Boston Market...
Bistro 4293 celebrates Azerbaijani food
“My favorite Azerbaijani restaurant is ____. It’s much easier to fill in that blank when the restaurant in question is Mexican, Vietnamese or French.
Before sitting down to eat at Anar Usubov’s Bistro 4293, I’d read his website’s...
Daytripping for ‘oysters’ and scones
The artists in Anthony Meier’s group show, “Consider the Oyster,” are united, not by their relationship to mollusks, but by a more ephemeral relationship to M.F.K. Fisher’s short book of the same name.
Throughout the work, published in...
Spicing up our lives
Both the use and the mystique of spices goes back centuries. Ancient Egyptians used spices such as coriander, cumin, myrrh, frankincense, cinnamon and ginger in cooking—and also mummification.
The ancient Chinese developed the classic “five-spice blend” of cinnamon,...
Sirene arrives on Grand Avenue
Embroidery on Paul Einbund’s baseball cap reads “chartreuse” in yellowy-green letters. It serves a dual purpose, announcing his profession as a sommelier and his upcoming travel itinerary. The restaurateur behind The Morris in San Francisco is about...
