Food Programs on KQED
- America's Test Kitchen
- Burt Wolf: What We Eat
- Check, Please! Bay Area
- ChefClass
- Ciao Italia
- Everyday Food
- In Julia's Kitchen with Master Chefs
- Jacques Pépin: Fast Food My Way
- Jacques Pépin: More Fast Food My Way
- Jacques Pépin: The Complete Pépin
- Joanne Weir's Cooking Class
- Lidia's Family Table
- Made in Spain
- Martin Yan's China
- Martin Yan's Chinatowns
- Primal Grill with Steven Raichlen
- Simply Ming
Tasty Food Sites
- CHOW
- Chowhound SF
- Crushpad
- CUESA
- CulinaryCorps
- Eat Local Challenge
- Edible San Francisco
- Epicurious
- eGullet.org
- Foodbuzz
- Food First
- Food Network
- Food For Design: Food Pairing
- Food Talk
- Group Recipes
- Hungry Magazine
- KTEH Food
- Leite's Culinaria
- Locavores
- Mighty Foods
- NPR: Food
- Om Organics
- Serious Eats
- SFGate: Food
- SFGate: Wine
- SF Station: Restaurants
- Slow Food SF
- Top Chef
- Wikimedia Commons: Food & Drink
- Yahoo! Food
- Yelp: Reviews
More from KQED
Leslie and Joyce Goldstein taste food and pair wine from three Bay Area restaurants: Medjool, B44, Da Flora. Check out the website for episodes videos, restaurant information and recipes!
BAY AREA BITES
The Napa Wine Train: Ride High
"When my friend Karen asked me if I was interested in taking a trip on the Napa Valley Wine Train, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous Bistro Don Giovanni. "
Michael Procopio blogs: "The Napa Wine Train is a great way to introduce visitors to the Valley, or yourself, for that matter, without having to fight the terrible traffic jams, especially in high-season. To borrow a jingle from a depressing and struggling national bus company, leave the driving to them."
LOVE JACQUES PÉPIN?
More Fast Food My Way
Watch Jacques' new series online! Download 53 printer-friendly recipes from the show, order his book for the complete recipe collection, and catch a glimpse of the production process through a behind-the-scenes slideshow.
Jacques Pépin on Forum
Listen to Jacques' Forum inteview with Michael Krasny recorded on Wednesday, October 22, 2008.
Fast Food My Way
Quick and easy recipes
Read a recent interview with Jacques Pépin
View an interactive timeline of Jacques' life
Jacques Pépin Celebrates!
Seasonal and holiday recipes
The Complete Pépin
49 original Jacques Pépin recipes
, KQED's food blog
events | Dec 03, 2008
Event: Blessing of the Olives
Posted by Amy Sherman
Did you know that olives needed blessing? Me neither! Common throughout California, olives are most extensively cultivated fruit in the world, and about 90% of all olives are pressed for their oil. A Mediterranean fruit, some olive trees bear fruit for hundreds of years.
The eighth annual Sonoma Valley Olive Festival, a celebration of the olive harvest and an agricultural and culinary showcase, takes place December 2008 through February 2009.
dessert | Dec 02, 2008
Tastes + Graves in Los Angeles, Part 1
Posted by Jennifer Maiser
I grew up in Southern California. I lived there until I was 25, and inherited most of my food prowess from my mother. She is great at seeking out hole-in-the-wall restaurants with divine food, and we had very few bad meals during my childhood. After moving to San Francisco, my food obsessions became a little more focused, and I often have a list of new places that I'd like to try in Los Angeles. Combine my careful research with mom's, and we spend most of our time tasting our way through my days in Southern California.
baking and bakeries | Dec 01, 2008
Giving Thanks for Friends and Carrot Cake
Posted by Stephanie Lucianovic
I am really not a carrot cake fan. Not at all. It's quite possible that I hold a childish resentment against it for dressing up a vegetable as dessert (I tend to look at zucchini bread with the same jaundiced eye, truth be told), but more than that, I just never had a carrot cake I liked enough to make it myself or voluntarily choose it for dessert. Enter Catherine and Jeff. Since they were stopping by after their Thanksgiving feast, we thought we'd offer them a Prosecco nightcap, a cozy chat, and a tour of our new home (still in a state of dishabille). To our surprise, Catherine showed up with a sizable hunk of carrot cake just for us.
holidays | Nov 29, 2008
Pork & Pumpkin Coconut Lemongrass Curry
Posted by Denise Santoro Lincoln
Holidays are the ideal time for big family dinners followed by days of leftovers. But by this time, you may have eaten your fill of turkey sandwiches, turkey soup, turkey chili, and turkey casserole. After a few days of eating all things turkey -- and pie! -- I have an urge to dig into either pork or beef. As an added measure, I like to make it a bit spicy to wake up my palette. So if you're also a bit tired of holiday leftovers, Pork and Pumpkin Coconut Lemongrass Curry may be just the antidote you're looking for.
food and drink | Nov 28, 2008
The Napa Wine Train: Ride High
Posted by Michael Procopio
When my friend Karen asked me if I was interested in taking a trip on the Napa Valley Wine Train, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous Bistro Don Giovanni.
My initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.
NPR Topics: Food
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For The Hungry, A Different Kind Of Takeout
People in a number of cities across the country are finding ways to donate their extra food. In San Francisco, a group called Food Runners will either tell you where to deliver leftovers or send a volunteer to gather up the goodies and give them to the hungry.
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Pate: Decadent But Not Difficult
Though it's often overlooked by budget-savvy gourmets, pate is perfect holiday food. It's easy, indulgent and versatile enough for every taste. And it doesn't have to have anything to do with foie gras.
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Nigella's Party Plan: An Excess Of Fun, Not Expense
During a time when many Americans are tightening our belts, we may have to loosen them a bit for the holidays, especially when it's time to have guests over. But as cookbook author Nigella Lawson says, "You entertain to see your friends. You're not opening a restaurant."
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Leftover Turkey: Bright Ideas From Pro Cooks
Michele Norris speaks with three celebrity chefs, Rachael Ray, Gerry Garvin and Charlie Trotter about what to do with all those Thanksgiving leftovers.
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From Brain to Plate: Psychology Of Holiday Meals
Why is it so important to have turkey and stuffing on Thanksgiving? Psychologists discuss how mood, memory and sense of smell can influence what ends up on the dinner table. Find out why aromas trigger vivid memories and how the brain tricks the stomach into overeating.
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Whipping Up A Holiday Treat
Baker extraordinaire Dorie Greenspan joins Michele Norris at her home in Washington, D.C., to fill her in on the glories of cream puff dough. The fluffy delight is good for hors d'oeuvres and dessert, and it's a great way to dress up Thanksgiving Day leftovers.