Food Gal

A James Beard Award-winning food writer, whose first cookbook, "San Francisco Chef's Table,'' published in winter 2013.

Napa Truffle Festival

Carefully tucked inside Chef Ken Frank’s walk-in at La Toque restaurant in Napa last weekend sat 20 pounds of prized black Perigord truffles. Valued at more than $13,000 — wholesale. They were destined to be the highlight of dinners, cooking demos and special restaurant offerings during last weekend’s Napa Truffle Festival ....more

Piggish for Tea

I am piggish for tea after trying samples of Teapigs. I mean, you just gotta love the name right off the bat, right? Plus, you have to smile at a tea company that has a sense of humor ....more

Yotam Ottolenghi’s Squash with Chile Yogurt and Cilantro Sauce

He has been dubbed a genius with vegetables. His cooking may not be vegetarian per se, but Yotam Ottolenghi, the chef-owner of four London restaurants, definitely is a champion of putting vegetables front and center, in especially vibrant ways. His three previous cookbooks have all been best-sellers: “Ottolenghi,” “Jerusalem,” and “Plenty.” No doubt, his […] ...more

Chef James Syhabout Helping Oakland Schools, Restaurant Weeks & More

Chef James Syhabout’s Dine About Oakland Public Schools Initiative Oakland’s native son and only Michelin-starred chef, James Syhabout has launched “Dine About Oakland Public Schools.” Under the initiative, 5 percent of all sales in January at his Oakland restaurants, Hawker Fare, Box & Bells, The Dock, and Commis, will be donated to a designated Oakland […] ...more

Fall In Love with Arborio Rice Bread from Della Fattoria

I am madly, deeply, crazy as a loon in love. With this bread. It’s a solid loaf ....more

Join the Food Gal at Macy’s For A Cooking Demo with Fattoria e Mare Chef Pablo Estrada

Seafood with Italian gusto — that’s what’s on the menu at 6 p.m. Jan. 22 when I host a cooking demo at Macy’s Valley Fair in Santa Clara with Chef Pablo Estrada of Fattoria e Mare in Burlingame. He’ll show you how he creates one of his specialties: Venetian poached prawns ....more

Chuao On This

Chuao Chocolatier bars pronounced “chew-WOW) are not made for purists. That’s because they come loaded with everything imaginable and then some. Panko breadcrumbs ....more

The Fremont Diner — As Good As It Gets

Sure, I have an appreciation for pull-out-all-the-stops tasting menus in which chefs maneuver and manipulate food into high art. But it takes a place like The Fremont Diner to remind us all how wonderful the simple, the bare bones and the pared down can be. I’m talking the perfect crumbly buttermilk biscuit you can’t […] ...more

Baby, It’s Stew Weather Out There

Brrrrr. The perfect time to turn up the stove is when the temperatures dip. After all, you not only warm up the house, but yourself, as well ....more

EXO — An Energy Bar With A Little Something Different

Unwrap an EXO protein bar and you’ll find something unusual lurking inside. Crickets. Yes, these bars have an unlikely ingredient — flour made from ground crickets ....more