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How to Make Your Own Hot Sauce

Five ingredients are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle.

Like Pie for Breakfast (Sort Of)

Most days, I like to eat pretty sensibly in the morning. A couple eggs, a forkful of kraut and beans are regular staples on our plate. But if there’s pie in the house, you can be darn sure I’m eating it for breakfast. I’m not particular; any kind will do. Classic apple is always nice, [...]

How to Make Your Own Quick and Easy Sauerkraut

Making your own kraut is easy and cheap, and the process uses ingredients and equipment you can easily source, if you don’t already have them on hand: a big bowl, a quart-size Mason jar, vegetables and sea salt.

Bean There, Jarred That

In preserving, as with most things, it’s all about the right tool for the job. To the untrained eye, one mason jar may look more or less like another, and while it’s true they all get the job done, each has its strengths. For example, wide-mouth jars with shoulders are particularly good for when you [...]

Summer Spa Water, or Cucumber-Infused Vodka

While the rest of the country swelters, we’ve been enjoying one of the most gloriously mild and sunny summers I’ve experienced in more than two decades in San Francisco. Normally around now, the city is covered with a heavy, wet fog, and blustery winds slap sheets of it in your face like a cold washcloth. [...]

Quick Pickles Pick Up Your Summer Sandwiches

Smoky burgers fresh off the grill. Savory BLTs with tomatoes fresh off the vine, still warm from the sun. Club sandwiches with crisp lettuce, salty bacon and creamy avocado. All of these things are mouthwatering all on their own. But to my mind, each of them needs a foil, a companion condiment to bring out [...]

Going Ape for Apricot Preserves

I’m absolutely crazy for stone fruit. From the moment the first cherries come in, I quiver in anticipation of what’s to follow: sweet-tart plums and pluots, gushingly juicy peaches. I most look forward to the apricots, seductive and demure. I could eat a bushel of them right out of hand, but apricot jam is my [...]

Cherry Condition

I’ll admit that I have a soft spot for those Day-Glow red maraschino cherries that lurk in the murky depths of the classic Manhattan. They’re nostalgic, and always good for a bar bet if you can tie the stems with your tongue. But let’s face it: They don’t really taste much like cherries. Or, for [...]

Your (Not-So) Basic Strawberry Jam Recipe

They turn your head. Maybe it’s the flash of lurid red in the corner of your eye as you walk by the booth at the farmer’s market. More likely it’s the intense, candy-like perfume that fills your sinuses. Maybe you weren’t conscious of the triggers, but you suddenly find yourself salivating. Strawberries have a siren song. [...]

DIY Kimchi Recipe

Aside from judging pickles and standing in line for hours at various street food vendors at last year’s Bay Area Eat Real Fest, I also attended the adjunct Eat Real Lit Fest. It featured a wide range of brainy foodies alternately reading from their works or extemporizing on the topic of street food and other burgeoning [...]

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