This book is a veritable trip around the world through smoky, charred deliciousness.
The specialties of more than 80 countries are represented through more than 270 recipes.
This encyclopedic cookbook is by Hugh Mangum, a Los Angeles musician-turned-chef who was executive chef and pit master of smoking Lil’s in Pennsylvania, and co-founder of the Mighty Quinn’s BBQ chain nationwide. It was written with the assistance of Shana Liebman, a food and culture writer.
Bubbelah’s khachapuri made with Che Fico’s impeccable pizza dough.
Gone are the shelves of specialty cheeses, imported crackers, fresh seafood, pricey meats, and farm-fresh local produce. In its place are Middle Eastern specialties that are pitch-perfect.
When San Francisco’s Che Fico restaurant opened a sister location, Che Fico Parco Menlo, in the Springline development in Menlo Park last year, it also debuted a nearby gourmet market, Il Mercato di Che Fico.
Trouble was that surrounding residents never became regular shoppers there. So, about a month ago, the market was jettisoned for Bubbelah instead.
The revamped space.
A Yiddish term of endearment, this fast-casual restaurant leans into Chef-Owner David Nayfeld’s Jewish-Italian heritage.
Seared tuna brushed with beet ponzu at the new Horsefeather in Palo Alto.
It’s been so long since I’ve seen a new restaurant sport a menu with entrees mostly in the twenty-something-dollar range that at first I thought I was looking at a mirage at the new Horsefeather in Palo Alto.
But nope, the newest edition to the Town & Country Village has debuted with a price point that’s relatively comfortable in these economically challenged times.
Opened last month, it’s a sister restaurant to the one in San Francisco’s Nopa neighborhood, and it’s already packing in eager diners, as I found when I dined as a guest of the restaurant last week.
The bar and dining room evokes a mid-century ’70s ambience.
Think mid-century modern “That ’70s Show,” as the interior features plenty of warm walnut wood, brass track lighting, and smoked glass dividers.
These have all the portability plus chewy texture you love about blondies. But they also sport a splash of toasted sesame oil and a profusion of black and white sesame seeds overtop that give them a whole new personality.
One that tastes as if butterscotch and sesame had a love fest.
This fabulous recipe is from “100 Afternoon Sweets” (Chronicle Books, 2024), of which I received a review copy.
It’s by Sarah Kieffer, a Minneapolis baker and creator of the award-winning The Vanilla Bean Blog.
Just before you’re escorted into the kitchen at Benu in San Francisco, you’ll spot a formidable column decorated with autographs from a who’s who in the culinary world: David Kinch, Michelin three-starred chef of now-shuttered Manresa in Los Gato; Chef Sang Yoon of Father’s Office and Helms Bakery, both in Los Angeles; Fuchsia Dunlop, James Beard Award-winning food writer and Chinese cuisine expert; the late-Charles Phan, founder of the Slanted Door restaurant in Napa and San Ramon; the late-Chuck Williams, founder of Williams Sonoma; and so many more.
Because since its opening in 2010, this fine-dining, tasting-menu restaurant has attracted everyone who’s anyone to its minimalist dining room for its elegant fare that blends East and West with incredible finesse.
It was the first San Francisco restaurant to receive three Michelin stars in 2014. It has maintained them ever since, too.
Opened by Chef Corey Lee, former chef de cuisine of Michelin three-starred The French Laundry in Yountville, Benu is also the first restaurant that Thomas Keller ever invested in that wasn’t his own.
The courtyard entrance.A view into the kitchen.Crocks of house-made soy sauce.
While I’ve dined several times at Lee’s casual Korean restaurant, San Ho Won in San Francisco, which has a Michelin star, it’s been many years since I’d last been to Benu. And since my cousins, who are huge fans of San Ho Won, had never been to Benu, I figured it was high time we all went together.
