When simple is beautiful: Ichi Sushi’s uni masu iridashi

When it comes to making the most flavorful, satisfying food, Ichi Sushi + Ni Bar Chef Time Archuleta proves that some of the best dishes are often the simplest. For this week’s blog, he chose to feature the restaurant’s uni masu iridashi, which is basically lightly battered and fried ocean trout in a homemade dashi… 

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The secret to Dosa’s new bomb diggidy yogurt-stuffed lamb kebabs

If you’re plugged into the San Francisco dining scene, you know that it’s restaurant week in the city — a time when our already packed eateries get even more packed with deal-seeking diners hungry for good a meal. And while it may seem that for many restaurants the annual event is a time to get new customers in the door,… 

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How to make M.Y. China’s perfect steamed garlic crab

As San Francisco’s crab season officially winds down, I’m doing all I can to stock up on the tender and sweet local sea critter and cook it in every way possible. Whether boiled, grilled, roasted or fried, I can’t seem to get enough. And neither can the rest of San Francisco, it seems. Since the season started… 

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Holiday crisis solved: DIY Gift ideas from San Francisco chefs

Anyone can buy someone something for the holidays, but only a special few can pull of the gift of a delicious recipe. You can be that person. If you’re scrambling to find last-minute things for friends and loved ones, I encourage you to ditch the mall and hit the kitchen instead with some special (and very easy)… 

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Dosa3

The secret to Dosa’s new bomb diggidy yogurt-stuffed lamb kebabs

If you’re plugged into the San Francisco dining scene, you know that it’s restaurant week in the city — a time when our already packed eateries get even more packed with deal-seeking diners hungry for good a meal. And while it may seem that for many restaurants the annual event is a time to get new customers in the door,… 

Read More »

MY China crab

How to make M.Y. China’s perfect steamed garlic crab

As San Francisco’s crab season officially winds down, I’m doing all I can to stock up on the tender and sweet local sea critter and cook it in every way possible. Whether boiled, grilled, roasted or fried, I can’t seem to get enough. And neither can the rest of San Francisco, it seems. Since the season started… 

Read More »