There’s relatively good food, even subjectively good food, then there’s Marnee Thai. The shotgun-style restaurant is lit in warm orange and servers are fast, attentive, prophetic. The coconut cakes arrive plentiful and hot, creamy and studded with squash and corn. It’s a restaurant so dank owner Chai Siriyarn opened Marnee

And some other stuff. Also, some of the items won’t physically be inside the basket. And there may or may not be an actual basket. It’s more of a collection of items that we got together and thought you might like to consume (or re-gift) for Christmas. We’re hoping we’ll put

I’ve got some awesome news! We received a grant from the Civic Joy Fund to put out a literary magazine celebrating SF and acting to counter the stupid “Doom Loop” narrative. It’s a gift to the people of San Francisco. And after months of working on this project it’s now available

When Yotam Ottolenghi began his culinary journey, he says he was, “firmly on the sweet side; I trained in patisserie, and my first job in the kitchen was as a pastry chef.” Known for his vibrant, inventive savory and vegetarian dishes, as well as his eponymous London delis and fine-dining

I think I’ve made it pretty clear over the months that although I am an infinite fat-ass and am obsessed with food, I was born without the “good cook” gene.  However, I do believe in the power of cookbooks and classes, and as a result of a onetime (pricey) session

Recently Oliver, our Resident Bargain Whorespondent, introduced me to someone saying, “This is Stuart, he cooks less than anyone I know”.  Which is probably true.  Just last night I convinced…ahem, attempted to convince my lady that I was a culinary genius because I made an aioli out of Sriracha, mayo