by Kate Brunotts Listen, I love the holidays as much as anyone else, but there’s no denying that with them comes the “season’s greetings” of a lighter wallet. Those artisan cat socks you got for your great Aunt Jackie are expensive, and I totally understand being fed up with ramen.
Ah, avocado toast. The ambrosia so tasty, an entire generation would voluntarily give up their dream of home ownership just to nosh on it. OK, that was a joke — but in all seriousness, avocados are awesome! And they’re good for much, much more than just toast and guacamole. Avocados
Primarily researched and written by Stephen Torres with help from Stuart Schuffman. We stand at the precipice of one of the most polarizing federal elections that has ever occurred in this country. Each day brings another dash of chaos, and yet here we are, once again sifting through another labyrinthine
OFF MENU IS SPONSORED BY BENDER’S BECAUSE THEY ARE BADASS. DROP BY AND MAKE SOME BAD DECISIONS WITH SOME GOOD PEOPLE! THIRD ANNUAL SURVIVING THANKSGIVING ON A $40 BUDGET In 2015’s Thanksgiving in SF on a $30 Budget, I showed you how you could create a traditional Thanksgiving dinner for you and your friends who are
OFF MENU IS SPONSORED BY BENDER’S BECAUSE THEY ARE BADASS. DROP BY AND MAKE SOME BAD DECISIONS WITH SOME GOOD PEOPLE! I don’t really care for pasta. One of my first restaurant jobs was hostess, then a waitress, then a line cook at Old Spaghetti Factory circa 1999; I was 18-years-old. They always
Miso soup is a light, fresh first course to many Asian meals. It can also be a stellar start to any variety of five-course meal, as it will warm your belly without filling it up too much before the next four courses.
Puerto Ricans don’t call beans frijoles, we call them habichuelas. Pink beans stewed with tomato sauce, sofrito and sometimes some form of smoky meats (hock or bacon). Much to my chagrin, dried pink beans are incredibly difficult to find. Perhaps this is the reason why so many online habichuela
This kit kat croissant recipe really isn’t a recipe. I was lying in bed thinking about my visit to Paris in 2010; the moment where I discovered that Americans charge about quadruple what Parisians charge for the flaky delights known as pain du chocolat. That’s when the horrifying images appeared
Cooking’s biggest enemies are motivation and patience. The idea of making something from scratch is always nice, but the execution? Before you’ve finished your mental list of the ingredients you need to grab from the store, you’ve probably found yourself sitting at a restaurant instead. Now, imagine being the kind