Recipe
Tony’s Table: Prawns A La Plancha
From Bocadillos restaurant in San Francisco.
Narsai David Recipe: Marmalade (Orange, Grapefruit, Lemon, Lime)
Great marmalade is really easy to make at home, especially during late winter into early spring when there are so many varieties of citrus on the market that all make…
Narsai David Recipe: Not So Secret Barbecue Sauce And Barbecued Beef Ribs
BERKELEY (KCBS) – Although barbecue season doesn’t officially start until after Memorial Day, I suspect we’re going to see an awful lot of barbecuing on Super Bowl Sunday, particularly with the spectacular weather we have […]
Foodie Chap: Chef Charles Phan Of Slanted Door
The Slanted Door was an immediate success & has continued to be so in it’s new space in the Ferry Building. Chef Phan was the first Chef and tenant to…
Narsai David Recipe: Chicken In A Pot
Chicken in a pot is a real favorite around our house after the holidays after all that rich food we’ve been eating, and overeating…
Tony’s Table: LB Steak Gruyere Popover Recipe
Chef de Cuisine Brendy Monsada’s recipe for Gruyere Popover Serves 4 Gruyere Popover 5 eggs 1⅓ cups all-purpose flour 1⅓ cups milk 1 teaspoon salt pinch of sugar ½ teaspoon baking powder ½ teaspoon baking […]
Tony’s Table: Left Bank Brasserie’s ‘Left Bank Mussels’
Recipe from Left Bank Brasserie Menlo Park’s Chef de Cuisine Steven Catalano serves 2 Steamed Mussels 2 pounds Prince Edward Island Mussels (P.E.I.’s) 2 teaspoons virgin olive oil ¼ cup (4 ounces) Garlic Butter (see […]
Tony’s Table: Shrimp with Garlic and Calabrian Chilies
Gamberetti con Aglio e Peperoncini Calabresi (Shrimp with Garlic and Calabrian Chilies) Recipe from District Oakland Chef Bob Cina Serves 2 as main course or 4-6 as an appetizer 20-24 pieces 21/25 count shrimp -deveined […]
Narsai David Recipe: Crunchy Slaw
Chayote resembles green papaya a little bit, is sometimes easier to find and makes a particularly crunchy alternative…
Narsai David Recipe: Narsai’s Cranberry Relish Recipe
No cooking required, but it’s best to make this a day or two ahead and let it sit in the refrigerator.
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