Category Archives: Ginger

Theo Chocolate’s Big Daddy Is Big Yum

Theo Chocolate's take on S'Mores.
Theo Chocolate’s take on S’Mores.

I admit this Food Gal is more of a B&B Gal or Resort Gal than a Camping Gal.

I’ve been camping once, and while it was a blast, I readily acknowledge I am not one for roughing it regularly. What can I say?

Thankfully, one of the best things about camping, well, doesn’t really require sleeping outdoors in a tiny tent. And that is S’Mores.

Theo Chocolate’s version may not be melty from a campfire, but it is every bit as blissful to eat.

The Seattle bean-to-bar chocolate company, the first organic and fair-trade chocolate factory in North America, has created the Big Daddy ($9.99), a three-piece collection of S’More confections that I recently had a chance to sample, along with some of its other new products.

Read more

The Alluring Nari

Cornish game hen curry with the best roti you’ll ever have — at the new Nari in San Francisco.

The newest restaurant sensation in San Francisco to open its doors just last week is named for the Thai word for “woman.”

It’s an apt moniker because it was opened by a woman as formidable as they get.

The captivating Nari, which opened in the Hotel Kabuki in Japantown, is the latest endeavor by Pim Techamuanvivit, who holds two Michelin stars, one each at Kin Khao in San Francisco’s Parc 55 hotel, and Nahm in Bangkok. Additionally, she operates Kamin, a fast-casual cafe in the International Terminal at San Francisco International Airport.

Born and raised in Bangkok, Techamuanvivit worked in tech in the Bay Area, before becoming one of the earliest breakout blogging stars with her site Chez Pim. Along the way, she wrote a cookbook, then became an artisan jam maker before reinventing herself again as a chef-restaurateur.

In every case, she’s done so with aplomb.

Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.
Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.

So it comes as no surprise that a day before the official opening at a “friends and family” preview dinner, to which I was invited as a guest, her newest restaurant was already hitting it out of the park.

Read more

You Won’t Believe This Cookie Is Nonfat

No fat -- yet with an explosion of ginger goodness.

No fat — yet with an explosion of ginger goodness.


I am often put off by the word, ”nonfat.”

It usually means non-flavorful, non-satisfying and non-worth-it.

That’s why I approached with trepidation the recipe for “Nonfat Gingersnaps” in the new Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works) (Ten Speed Press) by Kristen Miglore, Food52’s creative director, of which I received a review copy.

The cookbook comprises more than 100 recipes that are touted as game-changers. Indeed, they span from a “Brazilian Carrot Cake” recipe in which raw carrots are blitzed in a blender with eggs, oil and sugar for the batter” to “No-Stress Pie Dough” in which the cubes of butter are pinched into the flour before adding cold water to “Vegan Chocolate Birthday Cake with Superfluffy Frosting” that uses avocado in the batter, and almond milk and brown rice syrup in the frosting for a cloud-like Cool Whip-texture.


So many people embrace nonfat because of health concerns. But every chef will tell you that fat equals flavor. It also provides satiation. Just consider how much more full you feel — and for far longer — if you choose full-fat yogurt over nonfat, not to mention the added calcium you get.

As I read over the recipe, visions of awful Snackwells nonfat cookies popped into my head. But I knew that if the recipe was published in a Food52 book, it must be good. Moreover, if it was a recipe created by pastry chef extraordinaire David Lebovitz, well, then it had to be superb.

Read more

Savory French Toast — For Breakfast, Lunch Or Dinner

French toast gets a savory makeover with Indian spices.

French toast gets a savory makeover with Indian spices.


If you’re under the impression that French toast has to be sweet and only be enjoyed at breakfast or brunch, you are in for a delicious eye-opening taste.

Because “Savory French Toast” done up with Indian spices and served with a fruity tomato chutney with a hit of heat will have your taste buds dancing.

The recipe is from the new “Gunpowder: Explosive Flavors from Modern India” (Kyle Books), of which I received a review copy.

The book is by husband-and-wife Harneet Baweja and Devina Seth, along with Nirmal Save, the head chef of their Gunpowder restaurant in London, where the home-style cooking is a modern take on favorites they all grew up with. That includes “Kale and Corn Cakes,” “Ginger Chicken Wings,” “Maa’s Kashmiri Lamb Chops,” and “Mint and Apple Lassi.”

gunpowder 2

Brioche is used for this French toast, its soft, buttery texture and indulgent flavor creating a subtle sweet base for the savory, spicy flavors it sops up.

Read more

Take A Whiff — And Taste — Of Gingerbread Pancakes

This time of year cries out for gingerbread pancakes.

This time of year cries out for gingerbread pancakes.


When it comes to Austin, I can’t help but think barbecue, Tex-Mex and food trucks galore.

Now, it’s become synonymous with gingerbread pancakes, too.

That’s because in “The Austin Cookbook” (Abrams), of which I received a review copy, there is a wonderful recipe for just that from Magnolia Cafe, a beloved institution that’s not only open 24/7, but serves breakfast anytime.

The book, by food writer Paula Forbes, features more than 80 recipes that give a delicious overview of the city’s culinary traditions, from “Green Chile Queso” to “Mustard and Brown Sugar-Crusted Ribeye” to Bootsie’s Buttermilk Pie.”

Austin Cookbook. jpg

Being the ginger fanatic that I am, it’s no wonder that “Gingerbread Pancakes” called out to me.

Read more

« Older Entries