From Bocadillos restaurant in San Francisco.
O3 Bistro & Lounge recipe from Executive Chef Joe Villanueva
CBS 5 Eyewitness News at Noon, January 30, 2013
Ingredients 4 oz of flat iron steak cut in 3/4 inch by 2 inches 2 oz of red onions cut slices of an inch with the grain 4 oz of potato cut like French fries […]
Tuesday’s recipe from Tony’s Table
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 […]
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 […]
New Year’s Eve Cotechino (Italian Sausage) and Lentils Recipe from Borgo Italia’s Paul Ferrari Serves 4 1 small yellow onion, diced 1 stalk celery, diced ½ carrot, diced 2 garlic cloves, minced ¼ C tomato […]