Foie Sandofeatured
Feast your eyes on the most decadent sandwich ever: the Artisan Foie Gras Torchon & Duck Prosciutto Sandwich from Naked Lunch.
The housemade foie gras torchon and cured duck prosciutto are topped with juicy, thick slices of tomato, crisp butter lettuce, and a sprinkling of black truffle salt.
This sandwich is like an amped up ducky version of the most high-end BLT you could imagine.
With Cali’s foie ban on the calendar for July 1st, consider this a PSA to indulge while you can. You have exactly 15 days left to get a taste of this ridiculous Foie Sando.
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Skool: Swimming in Goodnessfeatured
In San Francisco, there are great restaurants that everyone knows about. The ones that you’re lucky if you’re miraculously able to get a reservation at. These are the hot spots that everyone is buzzing about, writing about, yelping about. You know the ones. If you’re on top of things, you’ve probably managed to score a resi one or two months from now (for a 5:30 or 10:30 pm seating).
Then, there are the restaurants that are quietly satisfying customers day in and day out, killing it each night with delicious, creative, soulful food without fanfare. Skool is one of these places.
Tucked away in Potrero Hill, Skool is a neighborhood gem that offers a welcome oasis from the surrounding industrial warehouse offices.
The food is, you guessed it, seafood-centric with a strong Japanese influence. What makes it stand out though is the inventiveness and culinary prowess in which it’s all presented. Take the Uni Flan for example.
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Five Must-Eat Foods in Sicilyfeatured
This past weekend, my dear Felix Friend and ConCon tied the knot! (Remember them from The French Laundry?) The wedding was gorgeous and bonkers fun—just like the love birds themselves. I’ll let the pictures speak for themselves.
Felix and Connie are headed to Sicily for their honeymoon, so I thought this would be a good time to post about some of my favorite foods to seek out while they’re there.
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Meringue Topped Cookie Barsfeatured
We’re heading into prime BBQ season and I can’t wait to blend up some frosty drinks, fire up the grill, and enjoy the feel of fresh cut grass under my toesies. While Banana Boats are still my go-to summer party trick, I’ve recently discovered a cookie bar recipe that I suspect will be making quite a few appearances in various forms this season.
I spied these Halfway Cookies on The Kitchn and I just knew I’d love them. They start with a cookie base strewn with chocolate chips, and end with a crackly meringue topping.
What is it about meringue that is so magical?
It instantly turns a dessert into something light, elegant, special. The texture is marvelous. A dry, airy crumble that gives way to soft chew. And pretty incredible that all it takes is egg whites, sugar, and a trusty mixer. When making these bars, whipping the egg whites to a soft peak will result in more of a marshmallow-y topping, while bringing the whites to a firm peak will give you a crunchier texture.
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