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"content": "\u003cp>San Franciscans who are too young to have lived through the Fillmore District’s heyday, during the 1940s and ’50s, have probably heard stories about \u003ca href=\"https://www.kqed.org/news/11825401/how-urban-renewal-decimated-the-fillmore-district-and-took-jazz-with-it\">the “Harlem of the West.”\u003c/a> Back then, Fillmore Street was packed with Black-owned restaurants, barber shops and nightclubs, and jazz legends like Billie Holiday routinely swung through the neighborhood to perform during their West Coast tours.\u003c/p>\n\u003cp>And anyone who’s paid attention to the long and steady displacement of the city’s Black population, now dwindled down to something like \u003ca href=\"https://www.threepointnineartcollective.com/#:~:text=History,of%20a%20diverse%20San%20Francisco.\">4\u003c/a> or \u003ca href=\"https://belonging.berkeley.edu/most-segregated-cities-bay-area-2020\">5%\u003c/a>, knows that today’s Fillmore \u003ca href=\"https://capitalbnews.org/san-francisco-black-neighborhood/\">doesn’t look anything like that\u003c/a>.\u003c/p>\n\u003cp>Tamara Walker is one of many Black San Franciscans who would like to change that. For the third year in a row, Walker’s event production company, Burge LLC, is organizing the \u003ca href=\"https://www.eventbrite.com/e/holiday-night-market-wlyfe-jennings-vendors-kids-wonderland-more-free-tickets-1083574984949?aff=oddtdtcreator\">Fillmore Holiday Night Market\u003c/a>, a night market and block party centered on the local Black community. The idea, she says, is to bring back a slice of that old Harlem of the West — at least for one night.\u003c/p>\n\u003cp>“A lot of people moved out of the city, and now they live in the East Bay and other places,” Walker says. “This particular event drives them back here to the Fillmore.”\u003c/p>\n\u003cfigure id=\"attachment_13969637\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa.jpg\" alt=\"Santa Claus poses for a photo with a baby.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Santa poses for a photo with a baby at last year’s holiday night market. \u003ccite>(Zoe Hertz, courtesy of Citizen Film)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s holiday market will take place on Friday, Dec. 20. Co-sponsors include the nonprofit Livable City and Citizen Film, a documentary film company, with some additional funding from San Francisco’s Office of Economic and Workforce Development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The holiday block party has always been set up as a night market. Even before it \u003ca href=\"https://www.kqed.org/arts/13963258/bay-area-night-markets-food-fall-guide-2024\">became trendy\u003c/a> to brand big community events that way, Walker says, Black folks were gathering together in the streets for big reunions or celebrations: “It was just something that we did as a culture. You dressed up; you wore your finest. You came out so everybody could see your family.”\u003c/p>\n\u003cp>This year’s market will feature free cookies and hot chocolate, a toy giveaway and live snow and arts and crafts for the kids. For folks looking to pick up last-minute holiday gifts, a variety of Black- and brown-owned retail businesses will have booths set up to sell their wares. And, of course, there will be plenty of food, with vendors selling everything from oxtails and fried fish to banana pudding. \u003ca href=\"https://www.kqed.org/arts/13956178/minnie-bells-soul-food-restaurant-fillmore-sf-opening\">Minnie Bell’s\u003c/a>, a fried chicken restaurant that opened in the neighborhood this past summer — explicitly because the owner wanted to revitalize Black business in the area — will be open for business right on Fillmore (though it won’t have a booth at the market).\u003c/p>\n\u003cfigure id=\"attachment_13969638\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew.jpg\" alt=\"An outdoor vendor ladles stew into a bowl at night.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food vendor ladles out a bowl of stew at last year’s holiday night market. \u003ccite>(Zoe Hertz, courtesy of Citizen Film)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live performances will include a local jazz band, line dancing and, the headliner, the R&B singer Lyfe Jennings.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13956178,arts_13874853,arts_13969092']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>But the biggest thing, Walker says, is for the night market to be a big community gathering for the Fillmore, new and old. It will attract Black folks who were displaced and now live out in Stockton or Antioch. And it’ll also be a celebration of today’s Fillmore, which has large Asian, Russian and Eritrean populations, and is also still home to one of the largest concentrations of African Americans in the city.\u003c/p>\n\u003cp>The event is meant to boost the morale of the Fillmore, she says, and to remind everyone that Black San Francisco is still here: “We’re vibrant. We’re not leaving.”\u003c/p>\n\u003cp>“We have a Black Santa,” Walker says. “It’s important for these kids to see families that look like them, even if there’s only 3% of us — and that we are still doing business here, so the next generation knows that they can also be entrepreneurs.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s Fillmore Holiday Night Market will be on Friday, Dec. 20, from 5–9 p.m., around the intersection of Fillmore and O’Farrell streets. It’s a free event, but organizers are asking guests to \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/holiday-night-market-wlyfe-jennings-vendors-kids-wonderland-more-free-tickets-1083574984949?aff=oddtdtcreator\">\u003ci>RSVP online\u003c/i>\u003c/a>\u003ci> so that they know how many people to expect.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Franciscans who are too young to have lived through the Fillmore District’s heyday, during the 1940s and ’50s, have probably heard stories about \u003ca href=\"https://www.kqed.org/news/11825401/how-urban-renewal-decimated-the-fillmore-district-and-took-jazz-with-it\">the “Harlem of the West.”\u003c/a> Back then, Fillmore Street was packed with Black-owned restaurants, barber shops and nightclubs, and jazz legends like Billie Holiday routinely swung through the neighborhood to perform during their West Coast tours.\u003c/p>\n\u003cp>And anyone who’s paid attention to the long and steady displacement of the city’s Black population, now dwindled down to something like \u003ca href=\"https://www.threepointnineartcollective.com/#:~:text=History,of%20a%20diverse%20San%20Francisco.\">4\u003c/a> or \u003ca href=\"https://belonging.berkeley.edu/most-segregated-cities-bay-area-2020\">5%\u003c/a>, knows that today’s Fillmore \u003ca href=\"https://capitalbnews.org/san-francisco-black-neighborhood/\">doesn’t look anything like that\u003c/a>.\u003c/p>\n\u003cp>Tamara Walker is one of many Black San Franciscans who would like to change that. For the third year in a row, Walker’s event production company, Burge LLC, is organizing the \u003ca href=\"https://www.eventbrite.com/e/holiday-night-market-wlyfe-jennings-vendors-kids-wonderland-more-free-tickets-1083574984949?aff=oddtdtcreator\">Fillmore Holiday Night Market\u003c/a>, a night market and block party centered on the local Black community. The idea, she says, is to bring back a slice of that old Harlem of the West — at least for one night.\u003c/p>\n\u003cp>“A lot of people moved out of the city, and now they live in the East Bay and other places,” Walker says. “This particular event drives them back here to the Fillmore.”\u003c/p>\n\u003cfigure id=\"attachment_13969637\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa.jpg\" alt=\"Santa Claus poses for a photo with a baby.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-santa-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Santa poses for a photo with a baby at last year’s holiday night market. \u003ccite>(Zoe Hertz, courtesy of Citizen Film)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s holiday market will take place on Friday, Dec. 20. Co-sponsors include the nonprofit Livable City and Citizen Film, a documentary film company, with some additional funding from San Francisco’s Office of Economic and Workforce Development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The holiday block party has always been set up as a night market. Even before it \u003ca href=\"https://www.kqed.org/arts/13963258/bay-area-night-markets-food-fall-guide-2024\">became trendy\u003c/a> to brand big community events that way, Walker says, Black folks were gathering together in the streets for big reunions or celebrations: “It was just something that we did as a culture. You dressed up; you wore your finest. You came out so everybody could see your family.”\u003c/p>\n\u003cp>This year’s market will feature free cookies and hot chocolate, a toy giveaway and live snow and arts and crafts for the kids. For folks looking to pick up last-minute holiday gifts, a variety of Black- and brown-owned retail businesses will have booths set up to sell their wares. And, of course, there will be plenty of food, with vendors selling everything from oxtails and fried fish to banana pudding. \u003ca href=\"https://www.kqed.org/arts/13956178/minnie-bells-soul-food-restaurant-fillmore-sf-opening\">Minnie Bell’s\u003c/a>, a fried chicken restaurant that opened in the neighborhood this past summer — explicitly because the owner wanted to revitalize Black business in the area — will be open for business right on Fillmore (though it won’t have a booth at the market).\u003c/p>\n\u003cfigure id=\"attachment_13969638\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew.jpg\" alt=\"An outdoor vendor ladles stew into a bowl at night.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/fillmore-holiday-stew-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food vendor ladles out a bowl of stew at last year’s holiday night market. \u003ccite>(Zoe Hertz, courtesy of Citizen Film)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live performances will include a local jazz band, line dancing and, the headliner, the R&B singer Lyfe Jennings.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>But the biggest thing, Walker says, is for the night market to be a big community gathering for the Fillmore, new and old. It will attract Black folks who were displaced and now live out in Stockton or Antioch. And it’ll also be a celebration of today’s Fillmore, which has large Asian, Russian and Eritrean populations, and is also still home to one of the largest concentrations of African Americans in the city.\u003c/p>\n\u003cp>The event is meant to boost the morale of the Fillmore, she says, and to remind everyone that Black San Francisco is still here: “We’re vibrant. We’re not leaving.”\u003c/p>\n\u003cp>“We have a Black Santa,” Walker says. “It’s important for these kids to see families that look like them, even if there’s only 3% of us — and that we are still doing business here, so the next generation knows that they can also be entrepreneurs.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s Fillmore Holiday Night Market will be on Friday, Dec. 20, from 5–9 p.m., around the intersection of Fillmore and O’Farrell streets. It’s a free event, but organizers are asking guests to \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/holiday-night-market-wlyfe-jennings-vendors-kids-wonderland-more-free-tickets-1083574984949?aff=oddtdtcreator\">\u003ci>RSVP online\u003c/i>\u003c/a>\u003ci> so that they know how many people to expect.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[dropcap]I[/dropcap]n college on the weekends, a couple of friends and I used to grab a big bag of oysters from Pacific Supermarket, and a box of Coronas and Smirnoff Ice, and then we’d barbecue those bad boys up on the grill with a soy-sauce-lemon-hot-sauce mixture to drizzle over top. We weren’t picky about what kind of oysters they were or how ethically they were raised, or whether the name of the month had an “r” in it to indicate the safest season to eat them. We just loved the ritual of taking our time eating and catching up.\u003c/p>\n\u003cp>We called ourselves the Oyster Crew, and for every perfect five we shucked, there was always one oyster that was a little too large to swallow in one bite or too full of crunchy sand in its belly. Those we half-swallowed and forced down before they’d almost re-emerge in a beer burp. But a quick fist-pound to the chest, eyes watering, and we were back in the game, ready for the next round of oysters steaming hot off the grill.\u003c/p>\n\u003cp>Since then, I’ve had my fair share of oysters: raw Kumamotos by the dozen in Sausalito and baked Rockefellers in New York’s Grand Central Station. I’ve eaten them fried up in cornmeal and overstuffed into a po’ boy in Oakland and, my personal favorite, char-grilled in Creole spices and butter with a golden Parmesan crust in New Orleans. I just can’t get enough of these bivalves, their briny liquor coating my taste buds as they slip whole, uninterrupted down my throat. While opining on the oyster’s characteristics could get downright, ermm, sexual, its aphrodisiac qualities are probably why it turned from a poor man’s food to a sophisticated symbol of luxury. I even remember a \u003ca href=\"https://blog.richardland.com/the-punky-brewster-episode-with-the-oysters/\">\u003ci>Punky Brewster\u003c/i> episode\u003c/a> where an oyster accidentally slipped down Punky’s dress during a fancy dinner party while she pretended to relish this rich-person delicacy.\u003c/p>\n\u003cfigure id=\"attachment_13969490\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969490\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg\" alt=\"Grilled oysters topped with rounds of bread.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Char-grilled oysters, New Orleans style. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After college, I whet my expensive appetite for oysters on various $1 oyster days around the Bay Area: in Berkeley at Skates on the Bay, at Woodhouse Fish Company on Tuesdays, and sitting on a dock in Oakland on a gorgeous day at Lake Chalet. These feasts taught me that I could certainly pound a dozen solo or “to the face,” and also that I would have to make more money to support this habit — especially now that rising costs have made these deals a distant memory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyway, with the Oyster Crew it was always the quality of time, not the quantity of oysters eaten, that made the experience so worthwhile. And in all these years, no restaurant meal was ever quite able to recreate that feeling.\u003c/p>\n\u003cp>Recently, though, I finally found the perfect conditions for one of those old-school oyster roasts. On a late summer weekend, my family headed to Point Reyes National Park, to a tiny, secluded beach that only allowed 40 cars in at a time. My cousins and I wanted one last hurrah before the school year started, and since the best oysters were only a couple miles up the coast we did a potluck of our favorite dishes to complement them. The night before, I prepared a batch of my favorite \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">San Francisco-style garlic noodles\u003c/a> and made a compound butter with Creole seasoning, minced garlic and parsley to melt over the oysters while they cooked. I bought a French baguette to slice and put on top along with a sprinkling of Pecorino cheese, to replicate those chargrilled oysters I’d loved so much in New Orleans. And to spoon over the oysters we planned on eating raw, I had a Guamanian-style finadené — made with coconut vinegar, minced Thai chilis, green onions and soy sauce — marinating in a large Mason jar in the fridge.\u003c/p>\n\u003cp>When we pulled up to the lot roundabout at Point Reyes, \u003ca href=\"https://www.kqed.org/forum/2010101888186/bay-area-oyster-culture-with-luke-tsai\">it was mostly Asian and Latino families\u003c/a>, and a Filipino biker gang called the Crispy Patas, who had set up big oyster picnics like ours. Like most of the Bay Area’s most famous oyster spots, the multiethnic crowd was a far cry from the mostly Caucasian-inclined demo that you might associate with your typical New England–style seaside oyster feast. I was all for it.\u003c/p>\n\u003cfigure id=\"attachment_13969491\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969491\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg\" alt=\"A young man leans over a picnic table as he shucks oysters.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The food tastes better when you have to work for it. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we got out to the beach, my teenage son, Kahlil, got his first lesson in shucking oysters. “Look for the hinge,” I’d say, as he struggled through his first couple broken-shelled halves. I’ve always had the philosophy that when you have to work hard for your meal, it tastes that much better. That oyster roast aroma wafted to the edges of the beach, garnering comments from hungry strangers who passed our site and yelled, “Smells great over there!”\u003c/p>\n\u003cp>Of all the oysters I’d devoured, I finally found a combination that I could eat happily for the rest of my life.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>It’s hard not to feel spoiled and a little bit smug when you live this close to some of the best oysters in the world. Locals and transplants alike have been feasting on them since time immemorial, or at least for as long as we could document the evidence that Indigenous peoples left behind.\u003c/p>\n\u003cp>Across Tomales Bay estuary is Drake’s Bay, one of the first places where the Indigenous Miwok came into contact with European settlers. It was a stop on the Manila Galleon route, a highly-guarded secret transpacific route that Spaniards charted from Acapulco and the Americas to China via the Philippines — and, for thousands of years, the coastal waters also teemed with Olympia oysters, the only species native to the West Coast. As indicated by the giant shellmounds — or ancient heaps of oyster shells — piled up around the bay, Indigenous populations, including the Miwoks and the Ohlones have been enjoying this seaside delicacy for years as a key part of their diet.\u003c/p>\n\u003cp>During the Gold Rush, entrepreneurs imported Atlantic oysters from the East Coast and introduced them into the local waters, where they thrived for a number of years, serving as an inexpensive source of protein for the working class. Around this time, the Hangtown Fry — the Bay Area’s most famous oyster dish — was invented by a miner from Shirttail Bend loaded with nuggets and gold dust. As the story goes, he walked into a saloon and asked for the most expensive meal on the menu. Oysters and eggs happened to be the priciest ingredients they had on hand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13961723,arts_13923127,forum_2010101888186']\u003c/span>The oysters most closely associated with the Bay Area today are actually Pacific oysters, like Miyagis and Kumamatos, brought over from Japan in the 1930s. Hog Island Oyster Company, the most prominent oyster farm in Tomales Bay, is known for its Pacific Sweetwaters and Kumamotos, and it’s also one of the local companies \u003ca href=\"https://www.kqed.org/news/11857703/san-francisco-bay-once-teemed-with-oysters-what-happened\">helping to bring back the native Olympias\u003c/a>.\u003c/p>\n\u003cp>Founded by three marine biologists in 1983, the company uses ecologically friendly techniques like “off-bottom” farming to minimize the impact on seabeds and enhance water quality. (No sandy bellies for me to accidentally burp up later.) But the oysters are still affected by climate change and the acidification of the ocean, which threaten their habitats.\u003c/p>\n\u003cp>Given how much more expensive everything has gotten, it makes sense that we can no longer enjoy our venerated $1 oyster days, though some places like Waterbar, Mission Rock and Park Chalet in Golden Gate Park serve them at \u003ci>close\u003c/i> to that price during happy hour. And a serendipitous grocery run clued me in on the fact that Whole Foods, of all places, still sells dollar oysters at their raw bar on Fridays only — though they’ll require a little elbow grease to shuck yourself.\u003c/p>\n\u003cp>But even without those bargains, I’ve still enjoyed myself as an ostreaphile, delighting in the flavors only an immigrant population could introduce, like the surprising sweetness of a strawberry purée paired with chili jam and fried shallots on the dressed oyster I enjoyed at Jo’s Modern Thai in Oakland (before the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/jos-modern-thai-turmoil-19878283.php\">original chef left\u003c/a>). Or the spicy tang of calamansi-habanero sauce on the Royal Miyagis at Abacá on Fisherman’s Wharf. When I did a poll on my Instagram Stories, people shared so many different favorite ways to eat oysters: with jeow som (what my friend calls “Cambodian crack sauce”), with a simple squeeze of lemon or fresh grated horseradish, or “fried hard like a mofo on a bistro salad.”\u003c/p>\n\u003cp>Whether the oyster is prepared simply to highlight its “merroir” (the marine equivalent of terroir\u003ci>)\u003c/i>, or made intricate like the histories of the populations that overlapped to bring it here, it’s the perfect blank canvas to project a uniquely Bay Arean identity that people can enjoy, their way.\u003c/p>\n\u003cfigure id=\"attachment_13969492\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg\" alt=\"A woman in sunglasses raises her arms in excitement with a platter of raw oysters on ice on the picnic table in front of her.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dozen raw oysters at Hog Island’s Tomales Bay location. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For my birthday — as consolation for being born a winter baby — I once again feasted on local oysters to my heart’s content. Tired of waiting for \u003ca href=\"https://www.kqed.org/arts/13923127/dungeness-crab-fishing-filipino-american-treasure-island-san-francisco\">Dungeness crab\u003c/a> season to open, in true Sagittarius fashion, I took matters into my own hands and made a reservation for two at the Tomales Bay location of Hog Island Oyster Company. There was nothing fancy about the meal, but they were nice enough to give us the best seats in the house, a seaside picnic bench overlooking the pristine marshlands of the estuary, while I ate dozens of oysters that were sourced mere steps away. The spicy Calabrian chili–baked oysters at Hog Island’s Marin Mart location had stolen my heart during the previous year’s birthday celebration, but it had always been a dream of mine to see the original location — to take in the merrior that made these particular Sweetwaters so special.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13940501']\u003c/span>Not yet even noontime, I downed a dozen raw with mignonette and Tabasco, while I waited for the bourbon-chipotle barbecued oysters to arrive hot off the grill. When they did, I couldn’t get enough of the buttery sauce left at the bottom that I sopped up with bread, the slight tingle left on my lips from the chipotle.\u003c/p>\n\u003cp>When the last grilled oyster was finished, still piping hot, we motioned the server for another dozen, an expensive decision that allowed us some more time to take in the gorgeous surroundings (no cell service to distract you!) and another steaming tray cooked to order. It was a perfect way to reflect on the year, be grateful to the land, the people who take care of it and feed us, and waterways we must sustain to enjoy future birthdays like this one.\u003c/p>\n\u003cp>After all, I know we’ll be back again next year, either beachin’ it up with the cousins or bringing my kids with us back to Tomales Bay next time. Those kids love oysters now too, even my six-year old, and I might have to save my pennies all year for this new iteration of the Oyster Crew.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has released four albums through her label, Beatrock Music, and a ten-volume mixtape series with DJ Roza — her most recent album,\u003c/em> Long Kiss Goodnight\u003cem>, dropped in Sept. 2024\u003c/em>.\u003cem> She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem>in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n college on the weekends, a couple of friends and I used to grab a big bag of oysters from Pacific Supermarket, and a box of Coronas and Smirnoff Ice, and then we’d barbecue those bad boys up on the grill with a soy-sauce-lemon-hot-sauce mixture to drizzle over top. We weren’t picky about what kind of oysters they were or how ethically they were raised, or whether the name of the month had an “r” in it to indicate the safest season to eat them. We just loved the ritual of taking our time eating and catching up.\u003c/p>\n\u003cp>We called ourselves the Oyster Crew, and for every perfect five we shucked, there was always one oyster that was a little too large to swallow in one bite or too full of crunchy sand in its belly. Those we half-swallowed and forced down before they’d almost re-emerge in a beer burp. But a quick fist-pound to the chest, eyes watering, and we were back in the game, ready for the next round of oysters steaming hot off the grill.\u003c/p>\n\u003cp>Since then, I’ve had my fair share of oysters: raw Kumamotos by the dozen in Sausalito and baked Rockefellers in New York’s Grand Central Station. I’ve eaten them fried up in cornmeal and overstuffed into a po’ boy in Oakland and, my personal favorite, char-grilled in Creole spices and butter with a golden Parmesan crust in New Orleans. I just can’t get enough of these bivalves, their briny liquor coating my taste buds as they slip whole, uninterrupted down my throat. While opining on the oyster’s characteristics could get downright, ermm, sexual, its aphrodisiac qualities are probably why it turned from a poor man’s food to a sophisticated symbol of luxury. I even remember a \u003ca href=\"https://blog.richardland.com/the-punky-brewster-episode-with-the-oysters/\">\u003ci>Punky Brewster\u003c/i> episode\u003c/a> where an oyster accidentally slipped down Punky’s dress during a fancy dinner party while she pretended to relish this rich-person delicacy.\u003c/p>\n\u003cfigure id=\"attachment_13969490\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969490\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg\" alt=\"Grilled oysters topped with rounds of bread.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Char-grilled oysters, New Orleans style. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After college, I whet my expensive appetite for oysters on various $1 oyster days around the Bay Area: in Berkeley at Skates on the Bay, at Woodhouse Fish Company on Tuesdays, and sitting on a dock in Oakland on a gorgeous day at Lake Chalet. These feasts taught me that I could certainly pound a dozen solo or “to the face,” and also that I would have to make more money to support this habit — especially now that rising costs have made these deals a distant memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyway, with the Oyster Crew it was always the quality of time, not the quantity of oysters eaten, that made the experience so worthwhile. And in all these years, no restaurant meal was ever quite able to recreate that feeling.\u003c/p>\n\u003cp>Recently, though, I finally found the perfect conditions for one of those old-school oyster roasts. On a late summer weekend, my family headed to Point Reyes National Park, to a tiny, secluded beach that only allowed 40 cars in at a time. My cousins and I wanted one last hurrah before the school year started, and since the best oysters were only a couple miles up the coast we did a potluck of our favorite dishes to complement them. The night before, I prepared a batch of my favorite \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">San Francisco-style garlic noodles\u003c/a> and made a compound butter with Creole seasoning, minced garlic and parsley to melt over the oysters while they cooked. I bought a French baguette to slice and put on top along with a sprinkling of Pecorino cheese, to replicate those chargrilled oysters I’d loved so much in New Orleans. And to spoon over the oysters we planned on eating raw, I had a Guamanian-style finadené — made with coconut vinegar, minced Thai chilis, green onions and soy sauce — marinating in a large Mason jar in the fridge.\u003c/p>\n\u003cp>When we pulled up to the lot roundabout at Point Reyes, \u003ca href=\"https://www.kqed.org/forum/2010101888186/bay-area-oyster-culture-with-luke-tsai\">it was mostly Asian and Latino families\u003c/a>, and a Filipino biker gang called the Crispy Patas, who had set up big oyster picnics like ours. Like most of the Bay Area’s most famous oyster spots, the multiethnic crowd was a far cry from the mostly Caucasian-inclined demo that you might associate with your typical New England–style seaside oyster feast. I was all for it.\u003c/p>\n\u003cfigure id=\"attachment_13969491\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969491\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg\" alt=\"A young man leans over a picnic table as he shucks oysters.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The food tastes better when you have to work for it. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we got out to the beach, my teenage son, Kahlil, got his first lesson in shucking oysters. “Look for the hinge,” I’d say, as he struggled through his first couple broken-shelled halves. I’ve always had the philosophy that when you have to work hard for your meal, it tastes that much better. That oyster roast aroma wafted to the edges of the beach, garnering comments from hungry strangers who passed our site and yelled, “Smells great over there!”\u003c/p>\n\u003cp>Of all the oysters I’d devoured, I finally found a combination that I could eat happily for the rest of my life.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>It’s hard not to feel spoiled and a little bit smug when you live this close to some of the best oysters in the world. Locals and transplants alike have been feasting on them since time immemorial, or at least for as long as we could document the evidence that Indigenous peoples left behind.\u003c/p>\n\u003cp>Across Tomales Bay estuary is Drake’s Bay, one of the first places where the Indigenous Miwok came into contact with European settlers. It was a stop on the Manila Galleon route, a highly-guarded secret transpacific route that Spaniards charted from Acapulco and the Americas to China via the Philippines — and, for thousands of years, the coastal waters also teemed with Olympia oysters, the only species native to the West Coast. As indicated by the giant shellmounds — or ancient heaps of oyster shells — piled up around the bay, Indigenous populations, including the Miwoks and the Ohlones have been enjoying this seaside delicacy for years as a key part of their diet.\u003c/p>\n\u003cp>During the Gold Rush, entrepreneurs imported Atlantic oysters from the East Coast and introduced them into the local waters, where they thrived for a number of years, serving as an inexpensive source of protein for the working class. Around this time, the Hangtown Fry — the Bay Area’s most famous oyster dish — was invented by a miner from Shirttail Bend loaded with nuggets and gold dust. As the story goes, he walked into a saloon and asked for the most expensive meal on the menu. Oysters and eggs happened to be the priciest ingredients they had on hand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The oysters most closely associated with the Bay Area today are actually Pacific oysters, like Miyagis and Kumamatos, brought over from Japan in the 1930s. Hog Island Oyster Company, the most prominent oyster farm in Tomales Bay, is known for its Pacific Sweetwaters and Kumamotos, and it’s also one of the local companies \u003ca href=\"https://www.kqed.org/news/11857703/san-francisco-bay-once-teemed-with-oysters-what-happened\">helping to bring back the native Olympias\u003c/a>.\u003c/p>\n\u003cp>Founded by three marine biologists in 1983, the company uses ecologically friendly techniques like “off-bottom” farming to minimize the impact on seabeds and enhance water quality. (No sandy bellies for me to accidentally burp up later.) But the oysters are still affected by climate change and the acidification of the ocean, which threaten their habitats.\u003c/p>\n\u003cp>Given how much more expensive everything has gotten, it makes sense that we can no longer enjoy our venerated $1 oyster days, though some places like Waterbar, Mission Rock and Park Chalet in Golden Gate Park serve them at \u003ci>close\u003c/i> to that price during happy hour. And a serendipitous grocery run clued me in on the fact that Whole Foods, of all places, still sells dollar oysters at their raw bar on Fridays only — though they’ll require a little elbow grease to shuck yourself.\u003c/p>\n\u003cp>But even without those bargains, I’ve still enjoyed myself as an ostreaphile, delighting in the flavors only an immigrant population could introduce, like the surprising sweetness of a strawberry purée paired with chili jam and fried shallots on the dressed oyster I enjoyed at Jo’s Modern Thai in Oakland (before the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/jos-modern-thai-turmoil-19878283.php\">original chef left\u003c/a>). Or the spicy tang of calamansi-habanero sauce on the Royal Miyagis at Abacá on Fisherman’s Wharf. When I did a poll on my Instagram Stories, people shared so many different favorite ways to eat oysters: with jeow som (what my friend calls “Cambodian crack sauce”), with a simple squeeze of lemon or fresh grated horseradish, or “fried hard like a mofo on a bistro salad.”\u003c/p>\n\u003cp>Whether the oyster is prepared simply to highlight its “merroir” (the marine equivalent of terroir\u003ci>)\u003c/i>, or made intricate like the histories of the populations that overlapped to bring it here, it’s the perfect blank canvas to project a uniquely Bay Arean identity that people can enjoy, their way.\u003c/p>\n\u003cfigure id=\"attachment_13969492\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg\" alt=\"A woman in sunglasses raises her arms in excitement with a platter of raw oysters on ice on the picnic table in front of her.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dozen raw oysters at Hog Island’s Tomales Bay location. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For my birthday — as consolation for being born a winter baby — I once again feasted on local oysters to my heart’s content. Tired of waiting for \u003ca href=\"https://www.kqed.org/arts/13923127/dungeness-crab-fishing-filipino-american-treasure-island-san-francisco\">Dungeness crab\u003c/a> season to open, in true Sagittarius fashion, I took matters into my own hands and made a reservation for two at the Tomales Bay location of Hog Island Oyster Company. There was nothing fancy about the meal, but they were nice enough to give us the best seats in the house, a seaside picnic bench overlooking the pristine marshlands of the estuary, while I ate dozens of oysters that were sourced mere steps away. The spicy Calabrian chili–baked oysters at Hog Island’s Marin Mart location had stolen my heart during the previous year’s birthday celebration, but it had always been a dream of mine to see the original location — to take in the merrior that made these particular Sweetwaters so special.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Not yet even noontime, I downed a dozen raw with mignonette and Tabasco, while I waited for the bourbon-chipotle barbecued oysters to arrive hot off the grill. When they did, I couldn’t get enough of the buttery sauce left at the bottom that I sopped up with bread, the slight tingle left on my lips from the chipotle.\u003c/p>\n\u003cp>When the last grilled oyster was finished, still piping hot, we motioned the server for another dozen, an expensive decision that allowed us some more time to take in the gorgeous surroundings (no cell service to distract you!) and another steaming tray cooked to order. It was a perfect way to reflect on the year, be grateful to the land, the people who take care of it and feed us, and waterways we must sustain to enjoy future birthdays like this one.\u003c/p>\n\u003cp>After all, I know we’ll be back again next year, either beachin’ it up with the cousins or bringing my kids with us back to Tomales Bay next time. Those kids love oysters now too, even my six-year old, and I might have to save my pennies all year for this new iteration of the Oyster Crew.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has released four albums through her label, Beatrock Music, and a ten-volume mixtape series with DJ Roza — her most recent album,\u003c/em> Long Kiss Goodnight\u003cem>, dropped in Sept. 2024\u003c/em>.\u003cem> She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem>in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "11-best-cookbooks-from-2024-recommended-by-npr-staff",
"title": "Cooks We Love: 11 Cookbooks From 2024 Recommended by NPR Staff",
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"content": "\u003cp>NPR has an appetite for great recipes. Every year, when NPR staffers and critics offer their recommendations for \u003ca href=\"https://apps.npr.org/best-books/#view=covers&year=2024\">Books We Love\u003c/a> — NPR’s annual, year-end books guide — plenty of cookbooks get thrown into the mix. Here are 11 cookbooks with a broad array of recipes from (dare I say it?) Cooks We Love. If you’re hungry for more, head over to Books We Love for \u003ca href=\"https://apps.npr.org/best-books/#tags=cookbooks+%26+food&view=covers&year=2024\">NPR’s full menu of food recommendations for 2024. \u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/966x1200+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa3%2Fab%2F91e7d8ae4a0c910a5c95c6b894f7%2Famrikan.jpg\">\u003cfigcaption>\u003ccite> (W. W. Norton & Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Amrikan: 125 Recipes from the Indian American Diaspora’ by Khushbu Shah\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Amrikan\u003c/em> is Khushbu Shah’s answer to “What is Indian food in America?” It’s a thoughtful celebration of adaptation: American influences on Indian foods, Indian influences on “American” foods and some untouched Indian classics.\u003c/p>\n\u003cp>This book was my introduction to Rajma — who knew that the humble kidney bean could be so swoon-worthy? I served it alongside the beautifully simple Cabbage Nu Shaak with some rice and yogurt, and the meal was a hit. I am also a convert of Shah’s Masala Deviled Eggs and Jaggery and Fennel Rice Krispie Treats. The photos are gorgeous and the recipes are concise and easy to follow, making this an inviting collection for a range of occasions. — \u003cem>Nicolette Khan, researcher and archivist, Research, Archives and Data Strategy\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1043x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Ffc%2F53%2F9a6f73b84b37836a9b1de0e68332%2Fdac-biet.jpg\">\u003cfigcaption>\u003ccite> (Knopf)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Đặc Biệt: An Extra-Special Vietnamese Cookbook’ by Nini Nguyen with Sarah Zorn\u003c/strong>\u003c/h2>\n\u003cp>According to New Orleans-based chef and teacher Nini Nguyen, “Đặc Biệt” translates loosely to “extra special,” a term that could also be applied to her first cookbook. In addition to the classics (pho, bánh cuón), Nguyen freely riffs on French and Vietnamese techniques and ingredients, as in the succulent and acidic Shaking Beef with Watercress Salad, or mouth-puckering, juicy Shrimp Caramelized with Tamarind. When you feel unadventurous, simple dishes like ginger-braised chicken and cabbage charred with garlic will do nicely. But chances are Nguyen will convince you, like me, to finally venture into shrimp paste territory. Don’t fear the fermented! — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>\u003cem>, food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1167x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fb5%2F31%2Ffe221dc940c6b61591124aed97e2%2Fgreekish.jpg\">\u003cfigcaption>\u003ccite> (Bloomsbury Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Greekish: Everyday Recipes with Greek Roots’ by Georgina Hayden\u003c/strong>\u003c/h2>\n\u003cp>Not everyone who loves Greek food is lucky enough to have a Yiayia to teach them to hand-roll dolmas and work with phyllo dough. Fans of the cuisine also don’t necessarily have the time it takes to lovingly prepare specialty dishes that would typically take hours or even days to come together. Enter Georgina Hayden with a collection of recipes inspired by her Greek-Cypriot heritage, adapted for busy home cooks. The flavors and dishes manage to feel both classic and fresh, inspiring Tuesday night dinner options that will transport your family. — \u003cem>Tayla Burney, director, Network Programming and Production\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1209x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F89%2F12%2F448033184b7abf6807a31e516d86%2Fmastering-the-art-of-plant-based-cooking.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques’ by Joe Yonan\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Washington Post\u003c/em> food editor Joe Yonan has been marching in a plant-forward direction for years now, but his latest offering is definitive. Flavor-building details add dimension to basics like Spiced Roasted Tomato Soup and Crunchy Kale Chips “Your Way.” Reach for handfuls of fresh herbs for eerily crablike Lion’s Mane Mushroom Cakes; raid the spice cabinet for Avocado Salad with Dukkah Croutons and Harissa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes,\u003cem> Mastering the Art of Plant-Based Cooking\u003c/em> demonstrates once and for all that you needn’t sacrifice taste, texture or excitement in a vegan kitchen. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1219x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F9c%2F55%2F750616054240969411f8d661655b%2Fmilk-street-365.jpg\">\u003cfigcaption>\u003ccite> (Voracious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Milk Street 365: The All-Purpose Cookbook for Every Day of the Year’ by Christopher Kimball\u003c/strong>\u003c/h2>\n\u003cp>If you follow\u003cem> Milk Street Magazine\u003c/em> recipes, you’ll recognize the sweet spot: globally inspired, streamlined, about a dozen ingredients. You could cook for over a year from \u003cem>Milk Street 365 \u003c/em>without repeating yourself, and there isn’t a clinker in the bunch. Dry Fried Beef with Celery, Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce, Coconut Curry Salmon, Turkey Herb-Mayo Parmesan Burgers: All are crowd-tested and most sail through weeknight prep in under an hour of active cooking time. Do you have, or know where to get, Thai basil, harissa, pomegranate molasses, poblano chiles? Then this one’s for you! — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1090x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fb5%2F90%2F91b5538a41bb8c3f670e462bb864%2Fottolenghi-comfort.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi’ with Helen Goh\u003c/strong>\u003c/h2>\n\u003cp>Many celebrity chefs who churn out a yearly cookbook experience a certain mission creep. Not so with Yotam Ottolenghi and his team, who continue to deliver provocative, doable recipes with virtuoso consistency. Slather Curry Leaf Dukkah Butter over your trusty weeknight roast chicken; sizzle some sage leaves and hazelnuts to adorn your orecchiette.\u003c/p>\n\u003cp>While Ottolenghi and his cohorts don’t shy away from some far-flung terminology (Carrot and Vadouvan Quickbread, Peanut \u003cem>Rayu, Tortang Talong\u003c/em> Omelet) thoughtful explanations and substitutions offer a glide path to efficient feasts that make the most of your most obscure pantry items. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1331x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2a%2Fbb%2Fec3ea8f045c6aecf834797258411%2Fthe-salvisoul-cookbook.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them’ by Karla Tatiana Vasquez\u003c/strong>\u003c/h2>\n\u003cp>Karla Tatiana Vasquez was born in El Salvador, but her family fled to Los Angeles because of war. Food became a way for her to stay connected to her culture. She began documenting recipes and stories of the women who preserve Salvadoran traditions. That work led to The SalviSoul Cookbook. It’s her tribute to El Salvador, its people and the diaspora. This is the first cookbook focused on Salvadoran food from a major U.S. publishing house. — \u003ca href=\"https://www.npr.org/people/706635122/milton-guevara\">Milton Guevara\u003c/a>, \u003cem>producer, \u003c/em>Morning Edition\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1167x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F0e%2F07%2F6f7b31f84df3ae60696600a24810%2Fsandwiches-of-history.jpg\">\u003cfigcaption>\u003ccite> (Harvard Common Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread’ by Barry W. Enderwick\u003c/strong>\u003c/h2>\n\u003cp>On social media, Barry W. Enderwick, aka \u003ca href=\"https://www.instagram.com/sandwichesofhistory/?hl=en\">@sandwichesofhistory\u003c/a>, makes sandwiches from all sorts of historical sources, to mixed results. In this cookbook, he’s given us a range of 50+ recipes from the classic (Croque Monsieur) to the unexpected (Pineapple Cucumber). Each recipe includes the cookbook and year it came from (\u003cem>Beverages and Sandwiches for Your Husband’s Friends\u003c/em>, 1893, is a particularly delightful example), as well as some light historical context. Sometimes he offers us his signature “Plus Ups” — ways to make an OK sandwich great (often adding heat, spice, texture or contrast).\u003c/p>\n\u003cp>The book is chatty and accessible, offering coaching and encouragement the way you would to a friend. To borrow a phrase from him, I recommend you give this cookbook … a go. — \u003cem>Melissa Kuypers, audio engineering and operations manager, NPR West\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1161x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F6d%2F84%2Fc375a24144ad8d5458916b4b3e36%2Fsprout-co-saladology.jpg\">\u003cfigcaption>\u003ccite> (Mitchell Beazley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Sprout & Co Saladology: Fresh Ideas for Delicious Salads’ by Theo Kirwan\u003c/strong>\u003c/h2>\n\u003cp>“I’d LOVE salad for dinner!” If you’re like me, you say it every summer — before traitorously throwing another slab of protein on the grill. Behold, a salad book for meat lovers! In \u003cem>Saladology\u003c/em>, restaurateur-farmer Theo Kirwan (who with his brother Jack runs Dublin’s Sprout & Co. franchise) assembles explosively flavored, globally inspired quasi-salads that stand alone as a meal: Shredded Chicken in Mala Sichuan Dressing, Vietnamese-Style Pork Meatballs with Rice Noodles and Lemon Grass Dressing, Smacked Cucumbers with Chili Crisp and Tahini, Miso Butter Bean Mash with Sauteed Leeks and Crispy Aromatics. A salad-esque splash of green appears in each, though lettuce is clearly optional. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>,\u003cem> food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1220x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F99%2Fa1%2F23c2d8024a82b3a4d2b8d8be0471%2Fwhat-goes-with-what.jpg\">\u003cfigcaption>\u003ccite> (Flatiron Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities’ by Julia Turshen\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>What Goes With What\u003c/em> is the fifth accessible, unfussy cookbook from the highly organized brain of Julia Turshen. This time, each section begins with a formula and variations, in chart form. A great lettuce salad has a Base, a Crunchy Thing, a Rich Thing and a Dressing (e.g., chopped romaine, sliced pepperoncini, diced salami, pizzeria vinaigrette). Chicken-Zucchini Meatballs with Dill and Tahini (Meat + Binding + Seasoning + Sauce) light up the palate. The irony is, this book makes you feel so organized … you might just end up thinking you don’t need it. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>,\u003cem> food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1275x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F75%2F34%2Fd0b0a5a0403db584bc9eea59c1bb%2Fwhen-southern-women-cook.jpg\">\u003cfigcaption>\u003ccite> (America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers’ by America’s Test Kitchen\u003c/strong>\u003c/h2>\n\u003cp>This cookbook geek, and longtime Southern cook and eater, was thrilled to get this gorgeous tome from America’s Test Kitchen and the editors of \u003cem>Cook’s Country. \u003c/em>It’s a bible of Southern cuisine told via stories of remarkable women from the diverse cultures that make up the American South. Think chefs, farmers, seed savers, shrimpers, pitmasters, canning pioneers and even the queen of bootleggers!\u003c/p>\n\u003cp>I love reading about the roots of Southern classics like hoecakes, shrimp and grits, pimiento cheese and tamale pie. This will be a go-to in my kitchen. I’ve already tried the pickled shrimp recipe, a huge hit on my game day table. Next up — Sweet Potato Corn Bread with Ginger Honey Butter, just in time for the holidays. — \u003ca href=\"https://www.npr.org/people/2100438/debbie-elliott\">Debbie Elliott\u003c/a>, \u003cem>correspondent, National Desk\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This is just a fraction of the 350+ titles we included in Books We Love this year. \u003c/em>\u003c/strong>\u003ca href=\"https://apps.npr.org/best-books/#view=covers&year=2024\">\u003cstrong>\u003cem>Click here to check out this year’s titles, \u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>or browse nearly 4,000 books from the last 12 years.\u003c/em>\u003c/strong>\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1934x1088+0+10/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F07%2Fac%2Ff6d903694d95aa8b0c5401ea6972%2F2024-books-we-love-covers.png\">\u003cfigcaption>\u003ccite> (NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>NPR has an appetite for great recipes. Every year, when NPR staffers and critics offer their recommendations for \u003ca href=\"https://apps.npr.org/best-books/#view=covers&year=2024\">Books We Love\u003c/a> — NPR’s annual, year-end books guide — plenty of cookbooks get thrown into the mix. Here are 11 cookbooks with a broad array of recipes from (dare I say it?) Cooks We Love. If you’re hungry for more, head over to Books We Love for \u003ca href=\"https://apps.npr.org/best-books/#tags=cookbooks+%26+food&view=covers&year=2024\">NPR’s full menu of food recommendations for 2024. \u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/966x1200+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa3%2Fab%2F91e7d8ae4a0c910a5c95c6b894f7%2Famrikan.jpg\">\u003cfigcaption>\u003ccite> (W. W. Norton & Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Amrikan: 125 Recipes from the Indian American Diaspora’ by Khushbu Shah\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Amrikan\u003c/em> is Khushbu Shah’s answer to “What is Indian food in America?” It’s a thoughtful celebration of adaptation: American influences on Indian foods, Indian influences on “American” foods and some untouched Indian classics.\u003c/p>\n\u003cp>This book was my introduction to Rajma — who knew that the humble kidney bean could be so swoon-worthy? I served it alongside the beautifully simple Cabbage Nu Shaak with some rice and yogurt, and the meal was a hit. I am also a convert of Shah’s Masala Deviled Eggs and Jaggery and Fennel Rice Krispie Treats. The photos are gorgeous and the recipes are concise and easy to follow, making this an inviting collection for a range of occasions. — \u003cem>Nicolette Khan, researcher and archivist, Research, Archives and Data Strategy\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1043x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Ffc%2F53%2F9a6f73b84b37836a9b1de0e68332%2Fdac-biet.jpg\">\u003cfigcaption>\u003ccite> (Knopf)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Đặc Biệt: An Extra-Special Vietnamese Cookbook’ by Nini Nguyen with Sarah Zorn\u003c/strong>\u003c/h2>\n\u003cp>According to New Orleans-based chef and teacher Nini Nguyen, “Đặc Biệt” translates loosely to “extra special,” a term that could also be applied to her first cookbook. In addition to the classics (pho, bánh cuón), Nguyen freely riffs on French and Vietnamese techniques and ingredients, as in the succulent and acidic Shaking Beef with Watercress Salad, or mouth-puckering, juicy Shrimp Caramelized with Tamarind. When you feel unadventurous, simple dishes like ginger-braised chicken and cabbage charred with garlic will do nicely. But chances are Nguyen will convince you, like me, to finally venture into shrimp paste territory. Don’t fear the fermented! — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>\u003cem>, food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1167x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fb5%2F31%2Ffe221dc940c6b61591124aed97e2%2Fgreekish.jpg\">\u003cfigcaption>\u003ccite> (Bloomsbury Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Greekish: Everyday Recipes with Greek Roots’ by Georgina Hayden\u003c/strong>\u003c/h2>\n\u003cp>Not everyone who loves Greek food is lucky enough to have a Yiayia to teach them to hand-roll dolmas and work with phyllo dough. Fans of the cuisine also don’t necessarily have the time it takes to lovingly prepare specialty dishes that would typically take hours or even days to come together. Enter Georgina Hayden with a collection of recipes inspired by her Greek-Cypriot heritage, adapted for busy home cooks. The flavors and dishes manage to feel both classic and fresh, inspiring Tuesday night dinner options that will transport your family. — \u003cem>Tayla Burney, director, Network Programming and Production\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1209x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F89%2F12%2F448033184b7abf6807a31e516d86%2Fmastering-the-art-of-plant-based-cooking.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques’ by Joe Yonan\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Washington Post\u003c/em> food editor Joe Yonan has been marching in a plant-forward direction for years now, but his latest offering is definitive. Flavor-building details add dimension to basics like Spiced Roasted Tomato Soup and Crunchy Kale Chips “Your Way.” Reach for handfuls of fresh herbs for eerily crablike Lion’s Mane Mushroom Cakes; raid the spice cabinet for Avocado Salad with Dukkah Croutons and Harissa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes,\u003cem> Mastering the Art of Plant-Based Cooking\u003c/em> demonstrates once and for all that you needn’t sacrifice taste, texture or excitement in a vegan kitchen. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1219x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F9c%2F55%2F750616054240969411f8d661655b%2Fmilk-street-365.jpg\">\u003cfigcaption>\u003ccite> (Voracious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Milk Street 365: The All-Purpose Cookbook for Every Day of the Year’ by Christopher Kimball\u003c/strong>\u003c/h2>\n\u003cp>If you follow\u003cem> Milk Street Magazine\u003c/em> recipes, you’ll recognize the sweet spot: globally inspired, streamlined, about a dozen ingredients. You could cook for over a year from \u003cem>Milk Street 365 \u003c/em>without repeating yourself, and there isn’t a clinker in the bunch. Dry Fried Beef with Celery, Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce, Coconut Curry Salmon, Turkey Herb-Mayo Parmesan Burgers: All are crowd-tested and most sail through weeknight prep in under an hour of active cooking time. Do you have, or know where to get, Thai basil, harissa, pomegranate molasses, poblano chiles? Then this one’s for you! — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1090x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fb5%2F90%2F91b5538a41bb8c3f670e462bb864%2Fottolenghi-comfort.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi’ with Helen Goh\u003c/strong>\u003c/h2>\n\u003cp>Many celebrity chefs who churn out a yearly cookbook experience a certain mission creep. Not so with Yotam Ottolenghi and his team, who continue to deliver provocative, doable recipes with virtuoso consistency. Slather Curry Leaf Dukkah Butter over your trusty weeknight roast chicken; sizzle some sage leaves and hazelnuts to adorn your orecchiette.\u003c/p>\n\u003cp>While Ottolenghi and his cohorts don’t shy away from some far-flung terminology (Carrot and Vadouvan Quickbread, Peanut \u003cem>Rayu, Tortang Talong\u003c/em> Omelet) thoughtful explanations and substitutions offer a glide path to efficient feasts that make the most of your most obscure pantry items. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>, \u003cem>food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1331x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2a%2Fbb%2Fec3ea8f045c6aecf834797258411%2Fthe-salvisoul-cookbook.jpg\">\u003cfigcaption>\u003ccite> (Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them’ by Karla Tatiana Vasquez\u003c/strong>\u003c/h2>\n\u003cp>Karla Tatiana Vasquez was born in El Salvador, but her family fled to Los Angeles because of war. Food became a way for her to stay connected to her culture. She began documenting recipes and stories of the women who preserve Salvadoran traditions. That work led to The SalviSoul Cookbook. It’s her tribute to El Salvador, its people and the diaspora. This is the first cookbook focused on Salvadoran food from a major U.S. publishing house. — \u003ca href=\"https://www.npr.org/people/706635122/milton-guevara\">Milton Guevara\u003c/a>, \u003cem>producer, \u003c/em>Morning Edition\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1167x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F0e%2F07%2F6f7b31f84df3ae60696600a24810%2Fsandwiches-of-history.jpg\">\u003cfigcaption>\u003ccite> (Harvard Common Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread’ by Barry W. Enderwick\u003c/strong>\u003c/h2>\n\u003cp>On social media, Barry W. Enderwick, aka \u003ca href=\"https://www.instagram.com/sandwichesofhistory/?hl=en\">@sandwichesofhistory\u003c/a>, makes sandwiches from all sorts of historical sources, to mixed results. In this cookbook, he’s given us a range of 50+ recipes from the classic (Croque Monsieur) to the unexpected (Pineapple Cucumber). Each recipe includes the cookbook and year it came from (\u003cem>Beverages and Sandwiches for Your Husband’s Friends\u003c/em>, 1893, is a particularly delightful example), as well as some light historical context. Sometimes he offers us his signature “Plus Ups” — ways to make an OK sandwich great (often adding heat, spice, texture or contrast).\u003c/p>\n\u003cp>The book is chatty and accessible, offering coaching and encouragement the way you would to a friend. To borrow a phrase from him, I recommend you give this cookbook … a go. — \u003cem>Melissa Kuypers, audio engineering and operations manager, NPR West\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1161x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F6d%2F84%2Fc375a24144ad8d5458916b4b3e36%2Fsprout-co-saladology.jpg\">\u003cfigcaption>\u003ccite> (Mitchell Beazley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘Sprout & Co Saladology: Fresh Ideas for Delicious Salads’ by Theo Kirwan\u003c/strong>\u003c/h2>\n\u003cp>“I’d LOVE salad for dinner!” If you’re like me, you say it every summer — before traitorously throwing another slab of protein on the grill. Behold, a salad book for meat lovers! In \u003cem>Saladology\u003c/em>, restaurateur-farmer Theo Kirwan (who with his brother Jack runs Dublin’s Sprout & Co. franchise) assembles explosively flavored, globally inspired quasi-salads that stand alone as a meal: Shredded Chicken in Mala Sichuan Dressing, Vietnamese-Style Pork Meatballs with Rice Noodles and Lemon Grass Dressing, Smacked Cucumbers with Chili Crisp and Tahini, Miso Butter Bean Mash with Sauteed Leeks and Crispy Aromatics. A salad-esque splash of green appears in each, though lettuce is clearly optional. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>,\u003cem> food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1220x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F99%2Fa1%2F23c2d8024a82b3a4d2b8d8be0471%2Fwhat-goes-with-what.jpg\">\u003cfigcaption>\u003ccite> (Flatiron Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities’ by Julia Turshen\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>What Goes With What\u003c/em> is the fifth accessible, unfussy cookbook from the highly organized brain of Julia Turshen. This time, each section begins with a formula and variations, in chart form. A great lettuce salad has a Base, a Crunchy Thing, a Rich Thing and a Dressing (e.g., chopped romaine, sliced pepperoncini, diced salami, pizzeria vinaigrette). Chicken-Zucchini Meatballs with Dill and Tahini (Meat + Binding + Seasoning + Sauce) light up the palate. The irony is, this book makes you feel so organized … you might just end up thinking you don’t need it. — \u003ca href=\"https://www.tsusanchang.com/\">T. Susan Chang\u003c/a>,\u003cem> food writer\u003c/em>\u003c/p>\n\u003chr>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" class=\"aligncenter\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1275x1500+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F75%2F34%2Fd0b0a5a0403db584bc9eea59c1bb%2Fwhen-southern-women-cook.jpg\">\u003cfigcaption>\u003ccite> (America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>‘When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers’ by America’s Test Kitchen\u003c/strong>\u003c/h2>\n\u003cp>This cookbook geek, and longtime Southern cook and eater, was thrilled to get this gorgeous tome from America’s Test Kitchen and the editors of \u003cem>Cook’s Country. \u003c/em>It’s a bible of Southern cuisine told via stories of remarkable women from the diverse cultures that make up the American South. Think chefs, farmers, seed savers, shrimpers, pitmasters, canning pioneers and even the queen of bootleggers!\u003c/p>\n\u003cp>I love reading about the roots of Southern classics like hoecakes, shrimp and grits, pimiento cheese and tamale pie. This will be a go-to in my kitchen. I’ve already tried the pickled shrimp recipe, a huge hit on my game day table. Next up — Sweet Potato Corn Bread with Ginger Honey Butter, just in time for the holidays. — \u003ca href=\"https://www.npr.org/people/2100438/debbie-elliott\">Debbie Elliott\u003c/a>, \u003cem>correspondent, National Desk\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This is just a fraction of the 350+ titles we included in Books We Love this year. \u003c/em>\u003c/strong>\u003ca href=\"https://apps.npr.org/best-books/#view=covers&year=2024\">\u003cstrong>\u003cem>Click here to check out this year’s titles, \u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>or browse nearly 4,000 books from the last 12 years.\u003c/em>\u003c/strong>\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1934x1088+0+10/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F07%2Fac%2Ff6d903694d95aa8b0c5401ea6972%2F2024-books-we-love-covers.png\">\u003cfigcaption>\u003ccite> (NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13969095\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969095\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg\" alt=\"Illustration: Two men devour several plates of soul food: gumbo, a fried seafood platter, smothered pork chops.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nella’s Place has a quiet, down-home elegance. The San Leandro soul food spot also serves some of the Bay Area’s tastiest gumbo. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Walking into \u003ca href=\"https://www.instagram.com/nellasplace1/\">Nella’s Place\u003c/a>, a soul food restaurant on a quiet corner in San Leandro, feels like stepping into the living room of a particularly stylish auntie. The color scheme is all silver and white: bedazzled vases, three-ring chandeliers, curtains and tablecloths. Some of it is brand new with the tags still on, like you’re at a furniture showroom. The speakers play a steady stream of smooth R&B slow jams from the 1970s — deep cuts from the likes of Rose Royce and The Stylistics.\u003c/p>\n\u003cp>All in all, the place has a quiet, down-home, distinctly grown-up kind of elegance. Oh, and also: There’s a pot of gumbo simmering on the stove, and you swear it smells better than anything you’ve smelled before.\u003c/p>\n\u003cp>We had driven down to Nella’s — which until recently went by “Sistas Soul Food Kafe” — late on a Friday night expressly because we were in the mood for soul food. The restaurant is open until 10 p.m. and does its last call at 9:30 (we made it just in time) — so it’s pushing up against the border of what might rightfully be categorized as a late-night food spot. Then again, with so many Bay Area soul food spots turning their lights out by 8 o’clock, the ability to get a hold of a plate of smothered turkey wings after 9 felt downright miraculous.\u003c/p>\n\u003cp>On the night of our visit, there was a steady stream of takeout customers all the way up until closing time. Almost all of them were older Black men, in their 60s or 70s, stopping in by themselves to pick up a late dinner — in my experience, a sure sign that the food was going to be a hit.\u003c/p>\n\u003cfigure id=\"attachment_13969099\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969099\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg\" alt=\"Illustration: Exterior of a restaurant at night. The sign reads, "Nella's Place" in ornate lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located on a quiet corner in San Leandro. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It certainly didn’t disappoint. Start with the restaurant’s signature gumbo, which even in its smaller “lunch”-size portion came in an enormous bowl filled to the brim with andouille sausage, chicken slow-simmered long enough that even the bones had nearly disintegrated, and a big, generous pile of crab legs. And the broth! It was dark and smoky, savory and briny like the sea. I don’t want to say it was the best gumbo I’ve ever eaten in the Bay, but it’s hard for me to recall a better version. We licked the bowl clean even though we knew it meant we’d never finish all the other food we’d ordered.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what a spread it was. There were pork chops smothered in a thick, savory gravy, the meat still tender and juicy after being batter-fried — on the saltier side, but delicious over white rice. (The owner also brought over a sample of her turkey chops — the breast sliced into thick “chops” and prepared the same way — and we liked those even better.) There was a sublimely oozy version of mac and cheese, made with the big, extra-wide elbows and spiked with jalapeños. There was even crisp stir-fried cabbage — a refreshing vegetable addition to an otherwise heavy meal.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13968142,arts_13953702,arts_13952384']\u003c/span>\u003c/span>Of course we had to try the fried fish too, and the basa was top-tier, light and crisp without a hint of extra grease. It went especially well with Nella’s potato salad, which had been blended until it was smooth and airy-light, almost like whipped potatoes, with that bright, classic Southern flavor profile.\u003c/p>\n\u003cp>At that point, we didn’t really have room for dessert, but it was hard to resist the charms of the banana pudding cake, which was phenomenal — moist and not too sweet, and studded with soft Nilla Wafers.\u003c/p>\n\u003cp>We were properly stuffed, then, with a big clamshell container of leftovers under each arm, when we stumbled out into the night, the smell of gumbo and pork gravy on our breaths. We listened to the voices of the old men busting each other’s chops inside the Black barbershop next door and made plans to come back soon — even if it was just for a slice of cake.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nellasplace.com/\">\u003ci>Nella’s Place\u003c/i>\u003c/a>\u003ci> is open Wednesday through Sunday 5 –10 p.m. at 571 Bancroft Ave. in San Leandro. Last call for food orders is at 9:30.\u003c/i>\u003c/p>\n\n",
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The San Leandro soul food spot also serves some of the Bay Area’s tastiest gumbo. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Walking into \u003ca href=\"https://www.instagram.com/nellasplace1/\">Nella’s Place\u003c/a>, a soul food restaurant on a quiet corner in San Leandro, feels like stepping into the living room of a particularly stylish auntie. The color scheme is all silver and white: bedazzled vases, three-ring chandeliers, curtains and tablecloths. Some of it is brand new with the tags still on, like you’re at a furniture showroom. The speakers play a steady stream of smooth R&B slow jams from the 1970s — deep cuts from the likes of Rose Royce and The Stylistics.\u003c/p>\n\u003cp>All in all, the place has a quiet, down-home, distinctly grown-up kind of elegance. Oh, and also: There’s a pot of gumbo simmering on the stove, and you swear it smells better than anything you’ve smelled before.\u003c/p>\n\u003cp>We had driven down to Nella’s — which until recently went by “Sistas Soul Food Kafe” — late on a Friday night expressly because we were in the mood for soul food. The restaurant is open until 10 p.m. and does its last call at 9:30 (we made it just in time) — so it’s pushing up against the border of what might rightfully be categorized as a late-night food spot. Then again, with so many Bay Area soul food spots turning their lights out by 8 o’clock, the ability to get a hold of a plate of smothered turkey wings after 9 felt downright miraculous.\u003c/p>\n\u003cp>On the night of our visit, there was a steady stream of takeout customers all the way up until closing time. Almost all of them were older Black men, in their 60s or 70s, stopping in by themselves to pick up a late dinner — in my experience, a sure sign that the food was going to be a hit.\u003c/p>\n\u003cfigure id=\"attachment_13969099\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969099\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg\" alt=\"Illustration: Exterior of a restaurant at night. The sign reads, "Nella's Place" in ornate lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located on a quiet corner in San Leandro. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It certainly didn’t disappoint. Start with the restaurant’s signature gumbo, which even in its smaller “lunch”-size portion came in an enormous bowl filled to the brim with andouille sausage, chicken slow-simmered long enough that even the bones had nearly disintegrated, and a big, generous pile of crab legs. And the broth! It was dark and smoky, savory and briny like the sea. I don’t want to say it was the best gumbo I’ve ever eaten in the Bay, but it’s hard for me to recall a better version. We licked the bowl clean even though we knew it meant we’d never finish all the other food we’d ordered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what a spread it was. There were pork chops smothered in a thick, savory gravy, the meat still tender and juicy after being batter-fried — on the saltier side, but delicious over white rice. (The owner also brought over a sample of her turkey chops — the breast sliced into thick “chops” and prepared the same way — and we liked those even better.) There was a sublimely oozy version of mac and cheese, made with the big, extra-wide elbows and spiked with jalapeños. There was even crisp stir-fried cabbage — a refreshing vegetable addition to an otherwise heavy meal.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Of course we had to try the fried fish too, and the basa was top-tier, light and crisp without a hint of extra grease. It went especially well with Nella’s potato salad, which had been blended until it was smooth and airy-light, almost like whipped potatoes, with that bright, classic Southern flavor profile.\u003c/p>\n\u003cp>At that point, we didn’t really have room for dessert, but it was hard to resist the charms of the banana pudding cake, which was phenomenal — moist and not too sweet, and studded with soft Nilla Wafers.\u003c/p>\n\u003cp>We were properly stuffed, then, with a big clamshell container of leftovers under each arm, when we stumbled out into the night, the smell of gumbo and pork gravy on our breaths. We listened to the voices of the old men busting each other’s chops inside the Black barbershop next door and made plans to come back soon — even if it was just for a slice of cake.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nellasplace.com/\">\u003ci>Nella’s Place\u003c/i>\u003c/a>\u003ci> is open Wednesday through Sunday 5 –10 p.m. at 571 Bancroft Ave. in San Leandro. Last call for food orders is at 9:30.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "The Best Dishes I Ate in 2024 | KQED",
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"content": "\u003cp>For me, the first four years (!) of this decade in Bay Area food were largely defined by \u003ca href=\"https://www.kqed.org/arts/13907197/best-dishes-bay-area-2021\">pandemic-era\u003c/a> \u003ca href=\"https://www.kqed.org/arts/13921917/best-dishes-bay-area-2022\">takeout\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13939138/best-dishes-sf-bay-area-2023\">cozy meals eaten close to home\u003c/a>. In many ways, I felt as though my whole world had contracted, as more and more interactions were filtered through Zoom meetings, QR codes and delivery apps. So, this year I really wanted to get back to exploring the entirety of the Bay Area food scene in a more robust and deliberate way — its creative pop-ups; its distant, outer-suburban enclaves; and, especially, its underappreciated \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">late-night haunts\u003c/a>.\u003c/p>\n\u003cp>The good news? The scene is just as delicious and joyous as ever. Here, then, are 10 of my favorite dishes from 2024, presented in roughly the chronological order in which I ate them:\u003c/p>\n\u003cfigure id=\"attachment_13968991\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968991\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala.jpg\" alt=\"A large platter topped with grated hard-boiled eggs in green sauce, a fried egg, and two rolls.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The egg gotala is a star of Egglicious’s egg-centric menu. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Surti egg gotala at Egglicious India\u003c/h2>\n\u003cp>\u003cem>4996 Stevens Creek Blvd., San Jose\u003c/em>\u003c/p>\n\u003cp>I’ve always been a big egg person, but no restaurant exploded my view of how many different ways you might cook a chicken egg than Egglicious, San Jose’s fully “eggetarian” Indian restaurant, where a single dish might include three or four different imaginative egg preparations. I was especially amazed by the Surti egg gotala, a kind of thick curry topped with both a runny-yolked fried egg and a couple of hard-boiled eggs grated into coarse white shavings that resembled shredded mozzarella cheese. Scooped up with fluffy pav rolls, it was the most flavorful three-egg plate I’d eaten in years.\u003c/p>\n\u003cfigure id=\"attachment_13968993\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968993\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab.jpg\" alt=\"A whole Dungeness crab served on a plate over a bed of French fries.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A-One Kitchen serves one of the best garlic butter Dungeness crabs in the Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Garlic butter crab at A-One Kitchen\u003c/h2>\n\u003cp>\u003cem>677 San Mateo Ave., San Bruno\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because of my ongoing \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">Midnight Diners\u003c/a> series, this has largely been a year of exploring the Bay Area’s much-disparaged late-night food scene, which, to be totally transparent, I only had modest hopes for at the start of the project. But I remember exactly when my expectations flipped on their head: dinner at \u003ca href=\"https://www.kqed.org/arts/13951914/dungeness-crab-garlic-noodles-san-bruno-late-night\">A-One Kitchen\u003c/a>, a festive Thai-Chinese spot across the street from the Artichoke Joe’s casino that stays open until 1 a.m. We feasted on garlicky, butter-soaked roast Dungeness crab and heaping plates of garlic noodles, and everything was so delicious, it made me realize that in some cases the Bay Area’s late-night food is also its best food — straight up. No caveats necessary.\u003c/p>\n\u003cfigure id=\"attachment_13968994\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968994\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya.jpg\" alt=\"A fried meat pie, plated elegantly next to a sprig of green herbs.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The suya meat pie at E Le Aɖe’s Ghanaian-Ethiopian pop-up. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Meat pie at E Le Aɖe Test Kitchen Pop-Up at Cafe Colucci\u003c/h2>\n\u003cp>\u003cem>5849 San Pablo Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>My favorite fine dining meal of the year was a Ghanaian-Ethiopian fusion pop-up by Chef Selasie Dotse, hosted on the back patio at Cafe Colucci. As a person who sometimes finds tasting menu food a little bit samey-samey, this was the cannon blast of bold diasporic flavors I was looking for: a yam pave spiked with fiery chile-and-tomato hot sauce that knocked me upside the head, rockfish “kitfo” and injera reimagined as a kind of fish taco, and on and on. My favorite was the chef’s take on suya — the spice rub applied, in this case, to braised oxtail that was stuffed inside a gorgeous, flaky pastry, with a side of zippy peanut romesco sauce for dipping. Delicious. (Unfortunately, Dotse’s \u003ca href=\"https://www.kqed.org/arts/13938506/cafe-colucci-pop-up-oakland-ethiopian-ghanaian-selasie-dotse\">E Le Aɖe pop-up series\u003c/a> ended shortly after the dinner I attended, and the chef is \u003ca href=\"https://www.instagram.com/p/DDEGI77xeXd/?img_index=1\">moving to the East Coast\u003c/a>. But \u003ca href=\"https://www.instagram.com/cafecolucci/?hl=en\">Cafe Colucci’s\u003c/a> patio is worth keeping an eye on as it’s become a regular landing spot for similarly audacious pop-ups.)\u003c/p>\n\u003cfigure id=\"attachment_13968995\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968995\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish.jpg\" alt=\"Crawfish boil in a plastic bag.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A bag of goodness at Cajun Bistro 7. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. Crawfish boil at Cajun Bistro 7\u003c/h2>\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 116, San Jose\u003c/em>\u003c/p>\n\u003cp>Maybe the best crawfish I’ve ever eaten in my life can be found at this little San Jose strip mall spot that serves \u003ca href=\"https://www.kqed.org/arts/13954983/viet-cajun-seafood-crawfish-boil-san-jose-late-night\">Viet-Cajun seafood boils until 4 a.m. every night\u003c/a> (because each day’s shipment of live crawfish comes in from Louisiana — or the Sacramento delta during the off season — at 5). Cajun Bistro 7’s creamy, garlicky seafood-boil sauces are extremely addicting, but it was the freshness of the little crustaceans themselves that blew my mind — so plump, toothsome and naturally sweet.\u003c/p>\n\u003cfigure id=\"attachment_13968996\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968996\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo.jpg\" alt=\"Watermelon balls and shave ice served inside the watermelon rind.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The watermelon bing soo at Ping Yang is a showstopper. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5. Watermelon bing soo at Ping Yang\u003c/h2>\n\u003cp>\u003cem>955 Larkin St., San Francisco\u003c/em>\u003c/p>\n\u003cp>It would be hard to orchestrate a more perfect meal of homey comfort food than \u003ca href=\"https://www.kqed.org/arts/13957599/late-night-thai-food-dessert-sf-ping-yang\">the dinner I had at this cozy Thai cafe\u003c/a> this spring: pad see ew topped with wok-seared pork jowl and a simple Thai omelette over jasmine rice. Dessert, on the other hand, was a straight-up showstopper: a giant bing soo (Korean shaved ice) served inside a hollowed-out watermelon rind and piled high with melon balls that looked like gleaming bright red jewels. But while the presentation may have been flashy, the pleasures of this bing soo were just as plain and comforting as the rest of the meal — ripe, juicy fruit and sweet, condensed milk–infused ice shaved so finely it was like digging my spoon into the fluffiest freshly fallen powder snow.\u003c/p>\n\u003cfigure id=\"attachment_13968997\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968997\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua.jpg\" alt=\"Whipped tofu pudding topped with crushed sesame brittle.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Piglet & Co.’s take on dou hua, or tofu pudding, made for an ingenious dessert. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>6. Strawberry and dou hua at Piglet & Co.\u003c/h2>\n\u003cp>\u003cem>2170 Mission St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Speaking of dessert, the most memorable dish of my first meal at Piglet & Co. — a stylish, Taiwanese-inspired fusion spot in the Mission — was the chefs’ take on douhua, or tofu pudding, a ginger-syrup-soaked treat I’d enjoyed, hot or cold, during trips to Taipei ever since I was a kid. In Piglet & Co.’s ingenious version, the tofu was blended and whipped, so that it took on the texture of an airy mousse. On top, there was a layer of crushed sesame brittle and a few sprigs of fresh mint; fresh strawberries were hidden underneath. The overall effect was magical: like a nostalgic bowl of Lunar New Year’s tangyuan zhuzhed up with a dash of Bay Area summer.\u003c/p>\n\u003cfigure id=\"attachment_13962178\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962178\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2.jpg\" alt='A huge smoked \"dinosaur\" beef rib on a paper-lined tray.' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dino beef rib at Fikscue in Alameda. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>7. Dino beef rib at Fikscue\u003c/h2>\n\u003cp>\u003cem>1708 Park St., Alameda\u003c/em>\u003c/p>\n\u003cp>In the months since I \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">first wrote about it\u003c/a>, this scrappy, self-styled “Indo-Tex” barbecue spot in Alameda has blown up even more, getting named one of the best new restaurants in the entire country by national outlets like \u003ca href=\"https://www.eater.com/24282771/best-new-restaurants-america-2024\">Eater\u003c/a> and \u003ca href=\"https://www.nytimes.com/interactive/2024/dining/best-restaurants-america.html#fikscue\">\u003ci>The New York Times\u003c/i>\u003c/a>, and gearing up to open a flashy \u003ca href=\"https://chasecenter.com/news/thrive-city-announces-addition-of-fikscue-craft-barbecue-20240816/\">new location at the Chase Center\u003c/a>. The thing about Fikscue is that Chef Fik Saleh’s Texas-style ’cue is good enough to make this list all on its own — I still daydream about the gigantic dino beef rib, which was so tender and fatty that it wobbled obscenely each time I nudged the meat with my fork. But the genius of Fikscue is how well the barbecue goes with all of the Indonesian side dishes — the peanut slaw, creamy kale curry and smoke-kissed nasi goreng fried rice.\u003c/p>\n\u003cfigure id=\"attachment_13968998\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968998\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck.jpg\" alt=\"A plate of Cantonese roast duck.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Go Duck Yourself’s signature Cantonese roast duck. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>8. Cantonese barbecue at Go Duck Yourself\u003c/h2>\n\u003cp>\u003cem>439 Cortland Ave., San Francisco\u003c/em>\u003c/p>\n\u003cp>Late in the pandemic, my favorite old-school SF Chinatown butcher shop, \u003ca href=\"https://www.kqed.org/arts/13913478/bird-flu-duck-shortage-san-francisco-chinatown-hing-lung\">Hing Lung Company\u003c/a>, relocated to Bernal Heights, built out a handsome new dining room, adopted a jokey new moniker — and somehow the food got even better?? Maybe it’s because I finally got to taste the \u003ca href=\"https://www.sfchronicle.com/food/article/Brothers-reinvent-their-father-s-meat-shop-in-12375005.php\">Cheung brothers’\u003c/a> Cantonese barbecue the way God intended it to be eaten: hot and fresh without having sat for 20 minutes in a takeout box. What I still can’t decide for the life of me, though, is which I love more: the roast pork belly, with its immaculately crunchy skin, or the absurdly juicy (and conveniently deboned) duck, which was especially delicious drizzled with soy sauce and rendered fat over hot white rice. Luckily, you don’t have to choose.\u003c/p>\n\u003cfigure id=\"attachment_13968999\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968999\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall.jpg\" alt='A night market stall with a hand-written sign that reads, \"Het Say.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hết Sẩy’s stall at the Story Road Night Market in October 2024. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>9. Charcoal-grilled ribs at Hết Sẩy\u003c/h2>\n\u003cp>\u003cem>Various locations, San Jose\u003c/em>\u003c/p>\n\u003cp>After years of reading rave reviews of this \u003ca href=\"https://www.kqed.org/news/11963136/flavor-profile-beyond-banh-mi-san-jose-pop-up-plays-with-classics-of-vietnamese-cuisine\">homegrown Vietnamese pop-up\u003c/a>, I had my first Hết Sẩy experience at San Jose’s new \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">Story Road Night Market\u003c/a> — easily the \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">most night market-y night market\u003c/a> I’ve been to in the Bay. And Hết Sẩy’s offerings were the best dishes we ate all night: the flaky little curry-chicken hand pie, fragrant with lemongrass, and most delicious of all, the pork ribs, grilled over a charcoal fire that one of Hết Sẩy’s chefs tended to lovingly with a bamboo fan so that the entire mall parking lot was suffused with the seductive smell of charred meat. Old-school cooking! The ribs were impossibly succulent and savory, topped with a bright and funky fish sauce and calamansi dressing that lingered on my fingers deliciously for the rest of the night.\u003c/p>\n\u003cfigure id=\"attachment_13969000\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice.jpg\" alt=\"Cooked rice in a claypot.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The yellow eel claypot rice is one of Taishan Cuisine’s signature dishes. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>10. Yellow eel claypot rice at Taishan Cuisine\u003c/h2>\n\u003cp>\u003cem>781 Broadway, San Francisco\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another \u003ca href=\"https://www.kqed.org/arts/13967564/taishan-cuisine-san-francisco-chinatown-late-night-food\">Midnight Diners fave\u003c/a>, Taishan Cuisine is a repository of homey, comforting Toisan dishes — the cuisine of San Francisco’s earliest Chinese immigrants. Of particular note: the yellow eel claypot rice (or any of the other claypot rice dishes, really), which glistens with the uber-aromatic sheen of rendered fish fat. I loved breaking off shards of the crispy, toasty rice crust at the bottom of the pot to eat over the course of the meal. To be able to enjoy such a dish at 3 a.m. on any night of the week? What a dream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, the first four years (!) of this decade in Bay Area food were largely defined by \u003ca href=\"https://www.kqed.org/arts/13907197/best-dishes-bay-area-2021\">pandemic-era\u003c/a> \u003ca href=\"https://www.kqed.org/arts/13921917/best-dishes-bay-area-2022\">takeout\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13939138/best-dishes-sf-bay-area-2023\">cozy meals eaten close to home\u003c/a>. In many ways, I felt as though my whole world had contracted, as more and more interactions were filtered through Zoom meetings, QR codes and delivery apps. So, this year I really wanted to get back to exploring the entirety of the Bay Area food scene in a more robust and deliberate way — its creative pop-ups; its distant, outer-suburban enclaves; and, especially, its underappreciated \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">late-night haunts\u003c/a>.\u003c/p>\n\u003cp>The good news? The scene is just as delicious and joyous as ever. Here, then, are 10 of my favorite dishes from 2024, presented in roughly the chronological order in which I ate them:\u003c/p>\n\u003cfigure id=\"attachment_13968991\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968991\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala.jpg\" alt=\"A large platter topped with grated hard-boiled eggs in green sauce, a fried egg, and two rolls.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/egglicious-gotala-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The egg gotala is a star of Egglicious’s egg-centric menu. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Surti egg gotala at Egglicious India\u003c/h2>\n\u003cp>\u003cem>4996 Stevens Creek Blvd., San Jose\u003c/em>\u003c/p>\n\u003cp>I’ve always been a big egg person, but no restaurant exploded my view of how many different ways you might cook a chicken egg than Egglicious, San Jose’s fully “eggetarian” Indian restaurant, where a single dish might include three or four different imaginative egg preparations. I was especially amazed by the Surti egg gotala, a kind of thick curry topped with both a runny-yolked fried egg and a couple of hard-boiled eggs grated into coarse white shavings that resembled shredded mozzarella cheese. Scooped up with fluffy pav rolls, it was the most flavorful three-egg plate I’d eaten in years.\u003c/p>\n\u003cfigure id=\"attachment_13968993\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968993\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab.jpg\" alt=\"A whole Dungeness crab served on a plate over a bed of French fries.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/a-one-crab-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A-One Kitchen serves one of the best garlic butter Dungeness crabs in the Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Garlic butter crab at A-One Kitchen\u003c/h2>\n\u003cp>\u003cem>677 San Mateo Ave., San Bruno\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because of my ongoing \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">Midnight Diners\u003c/a> series, this has largely been a year of exploring the Bay Area’s much-disparaged late-night food scene, which, to be totally transparent, I only had modest hopes for at the start of the project. But I remember exactly when my expectations flipped on their head: dinner at \u003ca href=\"https://www.kqed.org/arts/13951914/dungeness-crab-garlic-noodles-san-bruno-late-night\">A-One Kitchen\u003c/a>, a festive Thai-Chinese spot across the street from the Artichoke Joe’s casino that stays open until 1 a.m. We feasted on garlicky, butter-soaked roast Dungeness crab and heaping plates of garlic noodles, and everything was so delicious, it made me realize that in some cases the Bay Area’s late-night food is also its best food — straight up. No caveats necessary.\u003c/p>\n\u003cfigure id=\"attachment_13968994\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968994\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya.jpg\" alt=\"A fried meat pie, plated elegantly next to a sprig of green herbs.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/e-lade-suya-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The suya meat pie at E Le Aɖe’s Ghanaian-Ethiopian pop-up. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Meat pie at E Le Aɖe Test Kitchen Pop-Up at Cafe Colucci\u003c/h2>\n\u003cp>\u003cem>5849 San Pablo Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>My favorite fine dining meal of the year was a Ghanaian-Ethiopian fusion pop-up by Chef Selasie Dotse, hosted on the back patio at Cafe Colucci. As a person who sometimes finds tasting menu food a little bit samey-samey, this was the cannon blast of bold diasporic flavors I was looking for: a yam pave spiked with fiery chile-and-tomato hot sauce that knocked me upside the head, rockfish “kitfo” and injera reimagined as a kind of fish taco, and on and on. My favorite was the chef’s take on suya — the spice rub applied, in this case, to braised oxtail that was stuffed inside a gorgeous, flaky pastry, with a side of zippy peanut romesco sauce for dipping. Delicious. (Unfortunately, Dotse’s \u003ca href=\"https://www.kqed.org/arts/13938506/cafe-colucci-pop-up-oakland-ethiopian-ghanaian-selasie-dotse\">E Le Aɖe pop-up series\u003c/a> ended shortly after the dinner I attended, and the chef is \u003ca href=\"https://www.instagram.com/p/DDEGI77xeXd/?img_index=1\">moving to the East Coast\u003c/a>. But \u003ca href=\"https://www.instagram.com/cafecolucci/?hl=en\">Cafe Colucci’s\u003c/a> patio is worth keeping an eye on as it’s become a regular landing spot for similarly audacious pop-ups.)\u003c/p>\n\u003cfigure id=\"attachment_13968995\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968995\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish.jpg\" alt=\"Crawfish boil in a plastic bag.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/cajun-bistro-7-crawfish-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A bag of goodness at Cajun Bistro 7. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. Crawfish boil at Cajun Bistro 7\u003c/h2>\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 116, San Jose\u003c/em>\u003c/p>\n\u003cp>Maybe the best crawfish I’ve ever eaten in my life can be found at this little San Jose strip mall spot that serves \u003ca href=\"https://www.kqed.org/arts/13954983/viet-cajun-seafood-crawfish-boil-san-jose-late-night\">Viet-Cajun seafood boils until 4 a.m. every night\u003c/a> (because each day’s shipment of live crawfish comes in from Louisiana — or the Sacramento delta during the off season — at 5). Cajun Bistro 7’s creamy, garlicky seafood-boil sauces are extremely addicting, but it was the freshness of the little crustaceans themselves that blew my mind — so plump, toothsome and naturally sweet.\u003c/p>\n\u003cfigure id=\"attachment_13968996\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968996\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo.jpg\" alt=\"Watermelon balls and shave ice served inside the watermelon rind.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/ping-yang-bing-soo-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The watermelon bing soo at Ping Yang is a showstopper. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5. Watermelon bing soo at Ping Yang\u003c/h2>\n\u003cp>\u003cem>955 Larkin St., San Francisco\u003c/em>\u003c/p>\n\u003cp>It would be hard to orchestrate a more perfect meal of homey comfort food than \u003ca href=\"https://www.kqed.org/arts/13957599/late-night-thai-food-dessert-sf-ping-yang\">the dinner I had at this cozy Thai cafe\u003c/a> this spring: pad see ew topped with wok-seared pork jowl and a simple Thai omelette over jasmine rice. Dessert, on the other hand, was a straight-up showstopper: a giant bing soo (Korean shaved ice) served inside a hollowed-out watermelon rind and piled high with melon balls that looked like gleaming bright red jewels. But while the presentation may have been flashy, the pleasures of this bing soo were just as plain and comforting as the rest of the meal — ripe, juicy fruit and sweet, condensed milk–infused ice shaved so finely it was like digging my spoon into the fluffiest freshly fallen powder snow.\u003c/p>\n\u003cfigure id=\"attachment_13968997\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968997\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua.jpg\" alt=\"Whipped tofu pudding topped with crushed sesame brittle.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/piglet-douhua-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Piglet & Co.’s take on dou hua, or tofu pudding, made for an ingenious dessert. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>6. Strawberry and dou hua at Piglet & Co.\u003c/h2>\n\u003cp>\u003cem>2170 Mission St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Speaking of dessert, the most memorable dish of my first meal at Piglet & Co. — a stylish, Taiwanese-inspired fusion spot in the Mission — was the chefs’ take on douhua, or tofu pudding, a ginger-syrup-soaked treat I’d enjoyed, hot or cold, during trips to Taipei ever since I was a kid. In Piglet & Co.’s ingenious version, the tofu was blended and whipped, so that it took on the texture of an airy mousse. On top, there was a layer of crushed sesame brittle and a few sprigs of fresh mint; fresh strawberries were hidden underneath. The overall effect was magical: like a nostalgic bowl of Lunar New Year’s tangyuan zhuzhed up with a dash of Bay Area summer.\u003c/p>\n\u003cfigure id=\"attachment_13962178\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962178\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2.jpg\" alt='A huge smoked \"dinosaur\" beef rib on a paper-lined tray.' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/20240804_KQED_FIKSCUE_ML_0219-KQED-2-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dino beef rib at Fikscue in Alameda. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>7. Dino beef rib at Fikscue\u003c/h2>\n\u003cp>\u003cem>1708 Park St., Alameda\u003c/em>\u003c/p>\n\u003cp>In the months since I \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">first wrote about it\u003c/a>, this scrappy, self-styled “Indo-Tex” barbecue spot in Alameda has blown up even more, getting named one of the best new restaurants in the entire country by national outlets like \u003ca href=\"https://www.eater.com/24282771/best-new-restaurants-america-2024\">Eater\u003c/a> and \u003ca href=\"https://www.nytimes.com/interactive/2024/dining/best-restaurants-america.html#fikscue\">\u003ci>The New York Times\u003c/i>\u003c/a>, and gearing up to open a flashy \u003ca href=\"https://chasecenter.com/news/thrive-city-announces-addition-of-fikscue-craft-barbecue-20240816/\">new location at the Chase Center\u003c/a>. The thing about Fikscue is that Chef Fik Saleh’s Texas-style ’cue is good enough to make this list all on its own — I still daydream about the gigantic dino beef rib, which was so tender and fatty that it wobbled obscenely each time I nudged the meat with my fork. But the genius of Fikscue is how well the barbecue goes with all of the Indonesian side dishes — the peanut slaw, creamy kale curry and smoke-kissed nasi goreng fried rice.\u003c/p>\n\u003cfigure id=\"attachment_13968998\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968998\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck.jpg\" alt=\"A plate of Cantonese roast duck.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/go-duck-yourself-duck-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Go Duck Yourself’s signature Cantonese roast duck. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>8. Cantonese barbecue at Go Duck Yourself\u003c/h2>\n\u003cp>\u003cem>439 Cortland Ave., San Francisco\u003c/em>\u003c/p>\n\u003cp>Late in the pandemic, my favorite old-school SF Chinatown butcher shop, \u003ca href=\"https://www.kqed.org/arts/13913478/bird-flu-duck-shortage-san-francisco-chinatown-hing-lung\">Hing Lung Company\u003c/a>, relocated to Bernal Heights, built out a handsome new dining room, adopted a jokey new moniker — and somehow the food got even better?? Maybe it’s because I finally got to taste the \u003ca href=\"https://www.sfchronicle.com/food/article/Brothers-reinvent-their-father-s-meat-shop-in-12375005.php\">Cheung brothers’\u003c/a> Cantonese barbecue the way God intended it to be eaten: hot and fresh without having sat for 20 minutes in a takeout box. What I still can’t decide for the life of me, though, is which I love more: the roast pork belly, with its immaculately crunchy skin, or the absurdly juicy (and conveniently deboned) duck, which was especially delicious drizzled with soy sauce and rendered fat over hot white rice. Luckily, you don’t have to choose.\u003c/p>\n\u003cfigure id=\"attachment_13968999\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968999\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall.jpg\" alt='A night market stall with a hand-written sign that reads, \"Het Say.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/het-say-stall-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hết Sẩy’s stall at the Story Road Night Market in October 2024. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>9. Charcoal-grilled ribs at Hết Sẩy\u003c/h2>\n\u003cp>\u003cem>Various locations, San Jose\u003c/em>\u003c/p>\n\u003cp>After years of reading rave reviews of this \u003ca href=\"https://www.kqed.org/news/11963136/flavor-profile-beyond-banh-mi-san-jose-pop-up-plays-with-classics-of-vietnamese-cuisine\">homegrown Vietnamese pop-up\u003c/a>, I had my first Hết Sẩy experience at San Jose’s new \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">Story Road Night Market\u003c/a> — easily the \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">most night market-y night market\u003c/a> I’ve been to in the Bay. And Hết Sẩy’s offerings were the best dishes we ate all night: the flaky little curry-chicken hand pie, fragrant with lemongrass, and most delicious of all, the pork ribs, grilled over a charcoal fire that one of Hết Sẩy’s chefs tended to lovingly with a bamboo fan so that the entire mall parking lot was suffused with the seductive smell of charred meat. Old-school cooking! The ribs were impossibly succulent and savory, topped with a bright and funky fish sauce and calamansi dressing that lingered on my fingers deliciously for the rest of the night.\u003c/p>\n\u003cfigure id=\"attachment_13969000\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice.jpg\" alt=\"Cooked rice in a claypot.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/taishan-eel-claypot-rice-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The yellow eel claypot rice is one of Taishan Cuisine’s signature dishes. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>10. Yellow eel claypot rice at Taishan Cuisine\u003c/h2>\n\u003cp>\u003cem>781 Broadway, San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another \u003ca href=\"https://www.kqed.org/arts/13967564/taishan-cuisine-san-francisco-chinatown-late-night-food\">Midnight Diners fave\u003c/a>, Taishan Cuisine is a repository of homey, comforting Toisan dishes — the cuisine of San Francisco’s earliest Chinese immigrants. Of particular note: the yellow eel claypot rice (or any of the other claypot rice dishes, really), which glistens with the uber-aromatic sheen of rendered fish fat. I loved breaking off shards of the crispy, toasty rice crust at the bottom of the pot to eat over the course of the meal. To be able to enjoy such a dish at 3 a.m. on any night of the week? What a dream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "myths-about-avoiding-hangovers-holiday-cocktails",
"title": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers",
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"headTitle": "Beer Before Liquor? Busting 6 Popular Myths About Hangovers | KQED",
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"content": "\u003cp>\u003ca href=\"https://www.kqed.org/news/11936480/the-science-behind-hangovers\">Hangover\u003c/a> cures are a dime a dozen. Guzzle a few raw eggs. Take an aspirin before bed. Chug a beer in the morning.\u003c/p>\n\u003cp>These remedies promise to banish some of the nasty symptoms that can come with drinking way too much alcohol: headache, nausea, vertigo, anxiety — or all of the above.\u003c/p>\n\u003cp>[aside postid='arts_13968478']But is there truth to any of these claims? Unfortunately, no, says Dr. \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician at University Hospitals Cleveland Medical Center. “I wish there was some magic drink everyone could have, but there isn’t.”\u003c/p>\n\u003cp>The only surefire way to prevent a hangover is to abstain from drinking, he says. And once you have a hangover, the only thing that will get you over it is time.\u003c/p>\n\u003cp>If you plan to drink alcohol and want to reduce potential symptoms, practice moderation, he says. That means limiting your alcohol intake to one drink a day or less for women, and two drinks a day or less for men, according to the Department of Health and Human Services.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Experts break down the science behind six common hangover myths — and explain how alcohol affects your body.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13968713\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg\" alt=\"A black hip flask stands before a very dark shadow.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1920x1280.jpeg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003c/p>\n\u003ch2>Myth: All hangovers are the same.\u003c/h2>\n\u003cp>The symptoms and severity of your hangover — like your alcohol tolerance — depends on many factors, says Marino. That includes age, weight, gender, ethnicity, family history, nutritional status, smoker status, mood, health conditions or whether you’re taking any medications.\u003c/p>\n\u003cp>[aside postid='arts_13968491']“Your hangover is going to be different from everyone else you know,” he says. For example, while one person might experience headaches and vomiting after just one drink, another might throw back whiskey gingers all night and wake up feeling tired but otherwise unscathed.\u003c/p>\n\u003cp>In fact, some people may not experience any symptoms. According to \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC6761819/#:~:text=A%20survey%20by%20Harburg%20and,least%20some%20of%20the%20time.\">one study\u003c/a>, about 25% of people who drink to intoxication don’t have hangovers at all.\u003c/p>\n\u003cp>The length of hangovers can also vary. They can last 24 hours or longer depending on how much you drank, according to the National Institute on Alcohol Abuse and Alcoholism.\u003c/p>\n\u003ch2>Myth: You can prevent a hangover by drinking water or using hydration supplements.\u003c/h2>\n\u003cp>Alcohol increases urine production, so it’s true that dehydration can often contribute to the hurt of a hangover.\u003c/p>\n\u003cp>But that’s only one symptom of over-imbibing, says Marino. Drinking can cause inflammation, gastrointestinal irritation, disrupted sleep and low blood sugar. It also exposes you to acetaldehyde, a toxic byproduct produced when your body metabolizes alcohol, that can damage your cells and tissues.\u003c/p>\n\u003cp>Don’t expect products like sports drinks, vitamin-infused patches or hydration packets to work any miracles before or after a night on the town, says Marino. While they may keep you hydrated, they likely won’t address any other hangover symptoms.\u003c/p>\n\u003cp>But drinking water or other hydrating beverages during a night out is still a good idea, he says. It can help you practice moderation and remind you to space out your drinks.\u003c/p>\n\u003ch2>Myth: A “hair of the dog” can stop a hangover in its tracks.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F33%2F26%2F232a5ac44ae7b97b7fef052c180e%2Flk-dry-january-newsletter-harlan-3.jpg\" alt=\"Some people say that that consuming another drink will cure your hangover. In reality, you're just delaying any negative symptoms that may arise when the alcohol leaves your system, says Dr. Ryan Marino, a medical toxicologist and an emergency physician. \">\u003cfigcaption>Some people say that that consuming another drink will cure your hangover. In reality, you’re just delaying any negative symptoms that may arise when the alcohol leaves your system, says \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Dr. Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician.\u003cbr>\n\u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people think that a “hair of the dog,” an alcoholic beverage consumed the morning after a night of heavy drinking, can help cure a hangover.\u003c/p>\n\u003cp>It may offer some temporary relief by raising your alcohol levels and masking symptoms like jitteriness or anxiety, says Marino. “But your hangover is just going to be pushed down the road.”\u003c/p>\n\u003cp>[aside postid='arts_13968257']A hangover can be a mild form of alcohol withdrawal, according to the NIAAA. Hangover symptoms peak — and likely, feel their worst — when the body’s blood alcohol concentration returns to zero.\u003c/p>\n\u003cp>Eventually, that bloody mary you had at brunch will leave your system, and you’ll have to deal with the aftermath. You’re not doing yourself any favors by piling on, says Marino.\u003c/p>\n\u003ch2>Myth: Beer before liquor, never been sicker. Liquor before beer, in the clear.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F66%2F5e%2Fb9fb39c04623a123ee7d74884404%2Flk-dry-january-newsletter-harlan-4-copy.jpg\" alt=\"The severity of your hangover does not depend on the order of drinks you consume, says Marino.\">\u003cfigcaption>The severity of your hangover does not depend on the order of drinks you consume, says Marino. \u003ccite> (Photo Illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people swear by this adage. But in general, it’s not the order of alcohol that determines the severity of your hangover, says Marino. It’s how much you consume.\u003c/p>\n\u003cp>You’re likely to drink more alcohol in a shorter amount of time if you kick off your night with hard liquor, he says. It makes you inebriated faster — and you may feel inclined to drink more than you would slowly sipping a beer.\u003c/p>\n\u003cp>Some kinds of liquors may make hangovers more unpleasant. According to research, dark liquors like bourbon and brandy contain higher levels of congeners, or the chemicals produced during the fermentation process that give an alcohol its distinctive taste, smell and color. Generally speaking, \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC3674844/\">the more congeners an alcohol has, the worse the hangover is likely to be\u003c/a>.\u003c/p>\n\u003ch2>Myth: Taking painkillers before bed can help you get ahead of hangover symptoms.\u003c/h2>\n\u003cp>While it’s a common practice to reach for over-the-counter pain relievers to try and minimize your headache in the morning, Marino says you could potentially do a lot more harm than good.\u003c/p>\n\u003cp>[aside postid='arts_13968600']Consuming just one alcoholic drink a day with non-steroidal anti-inflammatory drugs like Advil, Aleve or aspirin can increase your risk of gastrointestinal bleeding by 37%, \u003ca href=\"https://www.niaaa.nih.gov/health-professionals-communities/core-resource-on-alcohol/alcohol-medication-interactions-potentially-dangerous-mixes#:~:text=Combining%20them%20with%20alcohol%20significantly%20increases%20the%20risk.&text=Consuming%20up%20to%201%20drink,over%2Dthe%2Dcounter%20analgesic.\">\u003cu>according to the NIAAA.\u003c/u>\u003c/a>\u003c/p>\n\u003cp>When you combine alcohol with drugs containing acetaminophen, like Tylenol, you run the risk of liver damage, according to the NIAAA. Ingesting too much of one or both substances can be toxic to the liver. For that reason, the Food and Drug Administration advises against drinking when taking any medicine that includes acetaminophen.\u003c/p>\n\u003cp>If you’re taking any type of medication, proceed with caution, says Marino. \u003cstrong>“\u003c/strong>Even if your medication doesn’t have a label that says ‘Do not take with alcohol’, that doesn’t mean you can’t be affected.”\u003c/p>\n\u003ch2>Myth: Hangover symptoms are physical.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2b%2Fc3%2Fdf7ad02e432c9b7ebd346e6db046%2Flk-dry-january-newsletter-harlan-2.jpg\" alt=\"While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says Dr. Nzinga Harrison, a physician specializing in psychiatry and addiction medicine.\">\u003cfigcaption>While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine. \u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It can also affect your mental health. Drinking too much can make you feel overwhelmed, irritated or on edge. And there’s a term for it that’s been trending on social media: “hangxiety.”\u003c/p>\n\u003cp>While alcohol can initially have a calming effect, your body can rebound as it leaves your system, causing a surge in adrenaline, a racing heartbeat or feelings of worry or stress, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine.\u003c/p>\n\u003cp>It’s a tricky symptom to identify. You can experience hangxiety after even just one drink, says Harrison. And “it can come before physical symptoms or without physical symptoms at all.”\u003c/p>\n\u003cp>[aside postid='arts_13968602']To combat hangxiety, Harrison suggests doing activities to bring down your adrenaline levels, like mindfulness and meditation, and bring up your dopamine — like spending time with friends and getting lots of sunshine.\u003c/p>\n\u003cp>And while the only way to fully prevent hangxiety and hangovers is to abstain from alcohol, she says it helps to go into social situations in the best possible headspace. Before you go to that party, drink water, eat well and make sure you’re surrounded by people who make you feel positive and connected.\u003c/p>\n\u003cp>“All of that biologically and psychologically may not prevent the hangxiety entirely, but will decrease the severity of the hangxiety,” says Harrison.\u003c/p>\n\u003cp>\u003cem>A quick note: If alcohol is causing you stress or harm, seek medical advice. There are a variety of treatments, including counseling, medications and support groups, to help people who want to end that dependency. This includes Alcoholics Anonymous, which has helped countless people. This \u003c/em>\u003ca href=\"https://alcoholtreatment.niaaa.nih.gov/\">\u003cem>\u003cu>NIAAA guide\u003c/u>\u003c/em>\u003c/a>\u003cem> can help you find a program that’s right for you.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>The digital story was edited by Malaka Gharib. The visual producer is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Want more Life Kit? Subscribe to our weekly newsletter and get expert advice on topics like money, relationships, health and more. \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>Click here to subscribe now\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.kqed.org/news/11936480/the-science-behind-hangovers\">Hangover\u003c/a> cures are a dime a dozen. Guzzle a few raw eggs. Take an aspirin before bed. Chug a beer in the morning.\u003c/p>\n\u003cp>These remedies promise to banish some of the nasty symptoms that can come with drinking way too much alcohol: headache, nausea, vertigo, anxiety — or all of the above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>But is there truth to any of these claims? Unfortunately, no, says Dr. \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician at University Hospitals Cleveland Medical Center. “I wish there was some magic drink everyone could have, but there isn’t.”\u003c/p>\n\u003cp>The only surefire way to prevent a hangover is to abstain from drinking, he says. And once you have a hangover, the only thing that will get you over it is time.\u003c/p>\n\u003cp>If you plan to drink alcohol and want to reduce potential symptoms, practice moderation, he says. That means limiting your alcohol intake to one drink a day or less for women, and two drinks a day or less for men, according to the Department of Health and Human Services.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Experts break down the science behind six common hangover myths — and explain how alcohol affects your body.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13968713\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg\" alt=\"A black hip flask stands before a very dark shadow.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-scaled.jpeg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/lk-hangover-anxiety-harlan-19-1920x1280.jpeg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003c/p>\n\u003ch2>Myth: All hangovers are the same.\u003c/h2>\n\u003cp>The symptoms and severity of your hangover — like your alcohol tolerance — depends on many factors, says Marino. That includes age, weight, gender, ethnicity, family history, nutritional status, smoker status, mood, health conditions or whether you’re taking any medications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Your hangover is going to be different from everyone else you know,” he says. For example, while one person might experience headaches and vomiting after just one drink, another might throw back whiskey gingers all night and wake up feeling tired but otherwise unscathed.\u003c/p>\n\u003cp>In fact, some people may not experience any symptoms. According to \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC6761819/#:~:text=A%20survey%20by%20Harburg%20and,least%20some%20of%20the%20time.\">one study\u003c/a>, about 25% of people who drink to intoxication don’t have hangovers at all.\u003c/p>\n\u003cp>The length of hangovers can also vary. They can last 24 hours or longer depending on how much you drank, according to the National Institute on Alcohol Abuse and Alcoholism.\u003c/p>\n\u003ch2>Myth: You can prevent a hangover by drinking water or using hydration supplements.\u003c/h2>\n\u003cp>Alcohol increases urine production, so it’s true that dehydration can often contribute to the hurt of a hangover.\u003c/p>\n\u003cp>But that’s only one symptom of over-imbibing, says Marino. Drinking can cause inflammation, gastrointestinal irritation, disrupted sleep and low blood sugar. It also exposes you to acetaldehyde, a toxic byproduct produced when your body metabolizes alcohol, that can damage your cells and tissues.\u003c/p>\n\u003cp>Don’t expect products like sports drinks, vitamin-infused patches or hydration packets to work any miracles before or after a night on the town, says Marino. While they may keep you hydrated, they likely won’t address any other hangover symptoms.\u003c/p>\n\u003cp>But drinking water or other hydrating beverages during a night out is still a good idea, he says. It can help you practice moderation and remind you to space out your drinks.\u003c/p>\n\u003ch2>Myth: A “hair of the dog” can stop a hangover in its tracks.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F33%2F26%2F232a5ac44ae7b97b7fef052c180e%2Flk-dry-january-newsletter-harlan-3.jpg\" alt=\"Some people say that that consuming another drink will cure your hangover. In reality, you're just delaying any negative symptoms that may arise when the alcohol leaves your system, says Dr. Ryan Marino, a medical toxicologist and an emergency physician. \">\u003cfigcaption>Some people say that that consuming another drink will cure your hangover. In reality, you’re just delaying any negative symptoms that may arise when the alcohol leaves your system, says \u003ca href=\"https://www.uhhospitals.org/doctors/Marino-Ryan-1275948648\">Dr. Ryan Marino\u003c/a>, a medical toxicologist and an emergency physician.\u003cbr>\n\u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people think that a “hair of the dog,” an alcoholic beverage consumed the morning after a night of heavy drinking, can help cure a hangover.\u003c/p>\n\u003cp>It may offer some temporary relief by raising your alcohol levels and masking symptoms like jitteriness or anxiety, says Marino. “But your hangover is just going to be pushed down the road.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>A hangover can be a mild form of alcohol withdrawal, according to the NIAAA. Hangover symptoms peak — and likely, feel their worst — when the body’s blood alcohol concentration returns to zero.\u003c/p>\n\u003cp>Eventually, that bloody mary you had at brunch will leave your system, and you’ll have to deal with the aftermath. You’re not doing yourself any favors by piling on, says Marino.\u003c/p>\n\u003ch2>Myth: Beer before liquor, never been sicker. Liquor before beer, in the clear.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F66%2F5e%2Fb9fb39c04623a123ee7d74884404%2Flk-dry-january-newsletter-harlan-4-copy.jpg\" alt=\"The severity of your hangover does not depend on the order of drinks you consume, says Marino.\">\u003cfigcaption>The severity of your hangover does not depend on the order of drinks you consume, says Marino. \u003ccite> (Photo Illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people swear by this adage. But in general, it’s not the order of alcohol that determines the severity of your hangover, says Marino. It’s how much you consume.\u003c/p>\n\u003cp>You’re likely to drink more alcohol in a shorter amount of time if you kick off your night with hard liquor, he says. It makes you inebriated faster — and you may feel inclined to drink more than you would slowly sipping a beer.\u003c/p>\n\u003cp>Some kinds of liquors may make hangovers more unpleasant. According to research, dark liquors like bourbon and brandy contain higher levels of congeners, or the chemicals produced during the fermentation process that give an alcohol its distinctive taste, smell and color. Generally speaking, \u003ca href=\"https://pmc.ncbi.nlm.nih.gov/articles/PMC3674844/\">the more congeners an alcohol has, the worse the hangover is likely to be\u003c/a>.\u003c/p>\n\u003ch2>Myth: Taking painkillers before bed can help you get ahead of hangover symptoms.\u003c/h2>\n\u003cp>While it’s a common practice to reach for over-the-counter pain relievers to try and minimize your headache in the morning, Marino says you could potentially do a lot more harm than good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Consuming just one alcoholic drink a day with non-steroidal anti-inflammatory drugs like Advil, Aleve or aspirin can increase your risk of gastrointestinal bleeding by 37%, \u003ca href=\"https://www.niaaa.nih.gov/health-professionals-communities/core-resource-on-alcohol/alcohol-medication-interactions-potentially-dangerous-mixes#:~:text=Combining%20them%20with%20alcohol%20significantly%20increases%20the%20risk.&text=Consuming%20up%20to%201%20drink,over%2Dthe%2Dcounter%20analgesic.\">\u003cu>according to the NIAAA.\u003c/u>\u003c/a>\u003c/p>\n\u003cp>When you combine alcohol with drugs containing acetaminophen, like Tylenol, you run the risk of liver damage, according to the NIAAA. Ingesting too much of one or both substances can be toxic to the liver. For that reason, the Food and Drug Administration advises against drinking when taking any medicine that includes acetaminophen.\u003c/p>\n\u003cp>If you’re taking any type of medication, proceed with caution, says Marino. \u003cstrong>“\u003c/strong>Even if your medication doesn’t have a label that says ‘Do not take with alcohol’, that doesn’t mean you can’t be affected.”\u003c/p>\n\u003ch2>Myth: Hangover symptoms are physical.\u003c/h2>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/4500x3000+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F2b%2Fc3%2Fdf7ad02e432c9b7ebd346e6db046%2Flk-dry-january-newsletter-harlan-2.jpg\" alt=\"While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says Dr. Nzinga Harrison, a physician specializing in psychiatry and addiction medicine.\">\u003cfigcaption>While alcohol can initially have a calming effect, for many people it has the opposite effect once it starts to leave your system, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine. \u003ccite> (Photo illustration by Becky Harlan | NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It can also affect your mental health. Drinking too much can make you feel overwhelmed, irritated or on edge. And there’s a term for it that’s been trending on social media: “hangxiety.”\u003c/p>\n\u003cp>While alcohol can initially have a calming effect, your body can rebound as it leaves your system, causing a surge in adrenaline, a racing heartbeat or feelings of worry or stress, says \u003ca href=\"https://www.nzingaharrisonmd.com/\">Dr. Nzinga Harrison\u003c/a>, a physician specializing in psychiatry and addiction medicine.\u003c/p>\n\u003cp>It’s a tricky symptom to identify. You can experience hangxiety after even just one drink, says Harrison. And “it can come before physical symptoms or without physical symptoms at all.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>To combat hangxiety, Harrison suggests doing activities to bring down your adrenaline levels, like mindfulness and meditation, and bring up your dopamine — like spending time with friends and getting lots of sunshine.\u003c/p>\n\u003cp>And while the only way to fully prevent hangxiety and hangovers is to abstain from alcohol, she says it helps to go into social situations in the best possible headspace. Before you go to that party, drink water, eat well and make sure you’re surrounded by people who make you feel positive and connected.\u003c/p>\n\u003cp>“All of that biologically and psychologically may not prevent the hangxiety entirely, but will decrease the severity of the hangxiety,” says Harrison.\u003c/p>\n\u003cp>\u003cem>A quick note: If alcohol is causing you stress or harm, seek medical advice. There are a variety of treatments, including counseling, medications and support groups, to help people who want to end that dependency. This includes Alcoholics Anonymous, which has helped countless people. This \u003c/em>\u003ca href=\"https://alcoholtreatment.niaaa.nih.gov/\">\u003cem>\u003cu>NIAAA guide\u003c/u>\u003c/em>\u003c/a>\u003cem> can help you find a program that’s right for you.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>The digital story was edited by Malaka Gharib. The visual producer is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "great-gifts-for-food-lovers-under-50-dollars-2024-gift-guide",
"title": "Small, Luxury Foods Under $50 Are Great as Stocking Stuffers or Other Gifts",
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"headTitle": "Small, Luxury Foods Under $50 Are Great as Stocking Stuffers or Other Gifts | KQED",
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"content": "\u003cp>If you have an avid cook or food lover in your life, your gifting opportunities these days are vast and deep. There are authentic ingredients and creative concoctions in brick-and-mortar shops and online. The global pantry beckons. Plus, in many cases, the packaging is gorgeous!\u003c/p>\n\u003cp>Many of these affordable luxuries can be tucked into a stocking, but they also make great presents for a co-worker, mail carrier, nephew or teacher. As a slightly compulsive and obsessive gift giver, matching the right edible treat to the recipient is my jam (another great gifting option!).\u003c/p>\n\u003cp>All of these items cost under $50, but make a big splash.\u003c/p>\n\u003cp>Let’s go!\u003c/p>\n\u003ch2>Ah, nuts\u003c/h2>\n\u003cp>Two Chinese American friends took the flavors of their favorite childhood treats and transformed them into sweet spreads, ready to be slathered on toast, apples or just eaten with a spoon. Rooted Fare sells spreads like Crunchy Black Sesame Butter (inspired by tang yuan, a Lunar New Year dessert ), Pineapple Cake Cashew Butter, and Chinese Almond Cookie Butter. $15 per jar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Il Colle del Gusto makes some sweet and unusual nut-based spreads with an Italian twist: Coarse Hazelnut and Cocoa, Crunchy Peanut, and Sicilian Pistachio, all blended with olive oil. Swirl them into ice cream, slather them onto toast. Each jar under $10.\u003c/p>\n\u003cp>Related: Sesame lovers will be delighted with either an assortment of tahini products such as Chocolate Sesame Sauce, or a tub of flaky, melt-in-your-mouth halva in flavors like cardamom and pistachio from Seed + Mill. Some great gift sets available for under $50.\u003c/p>\n\u003ch2>The crunchiest\u003c/h2>\n\u003cfigure id=\"attachment_13968674\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968674\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by.png\" alt=\"A gift box and several jars sit on top of a white marble surface.\" width=\"2000\" height=\"1361\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-800x544.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1020x694.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-160x109.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-768x523.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1536x1045.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1920x1307.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A variety of chili crunch products. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chile crunch condiments have taken the cooking world by storm, and there are some highly giftable options.\u003c/p>\n\u003cp>Fly By Jing makes a large assortment of Asian-inspired chile crunches, and they have some attractively packaged gift sets for the holidays. The mini sampler set is around $20.\u003c/p>\n\u003cp>The aptly named Chile Crunch sells several varieties of their crunchy condiment, including hot, chipotle, mild and original, all for about $13 per jar.\u003c/p>\n\u003cp>Somos’ Salsa Macha Mexican Chili Crisps explode with texture thanks to a whole lot of nuts and seeds. Scoop these spicy-crunchy sauces over everything from avocado toast to tacos — and try the sweeter one on ice cream! The gift set of two comes with a cute spoon for $35.\u003c/p>\n\u003ch2>Feeling saucy\u003c/h2>\n\u003cp>Chef Patricia Quintana has created a line of salsas, sauces, dressings and condiments that preserves the heritage of traditional Mexican cooking. Treat someone to a jar of Achiote sauce or Pineapple Habanero Salsa (and hope you get invited over for the ensuing meal). $15 to $20 per jar.\u003c/p>\n\u003cp>Ever heard of Secret Aardvark sauces? You might be tempted to spread the word. This Caribbean/Tex-Mex line of condiments has a big following for what they call their “flavor that kicks you in the mouth.” There are many choices, including Drunken Jerk Jamaican Marinade, and Aardvark Habanero Hot Sauce. $10 each, with combo packs starting at $20.\u003c/p>\n\u003ch2>Something fishy\u003c/h2>\n\u003cfigure id=\"attachment_13968675\" class=\"wp-caption aligncenter\" style=\"max-width: 1854px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968675\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish.png\" alt=\"\" width=\"1854\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish.png 1854w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-800x863.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-1020x1100.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-160x173.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-768x828.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-1424x1536.png 1424w\" sizes=\"(max-width: 1854px) 100vw, 1854px\">\u003cfigcaption class=\"wp-caption-text\">A variety of tinned fish. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tinned fish is also having a blockbuster culinary moment (and in many cases the packaging is super fun). Fishwife cans ethically sourced fish, like salmon, anchovies and trout, from around the world, with some attractive gift boxes under $50.\u003c/p>\n\u003cp>La Narval focuses on combinations of fish and sauce, such as their mussels in Spanish sauce. Each tin is about $10.\u003c/p>\n\u003ch2>Just a nibble\u003c/h2>\n\u003cp>The Drinks Bakery creates savory snacks with flavor profiles meant to match up perfectly with your favorite libations. Munch on a Lancashire Cheese and Spring Onion biscuit with a hoppy IPA or a sauvignon blanc. Serve the Parmesan, Toasted Pine Nut and Basil biscuits with a whiskey highball or champagne. Choose from small or larger boxes.\u003c/p>\n\u003ch2>Oil and vinegar\u003c/h2>\n\u003cfigure id=\"attachment_13968676\" class=\"wp-caption aligncenter\" style=\"max-width: 1764px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968676\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil.png\" alt=\"\" width=\"1764\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil.png 1764w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-800x907.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-1020x1156.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-768x871.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-1355x1536.png 1355w\" sizes=\"(max-width: 1764px) 100vw, 1764px\">\u003cfigcaption class=\"wp-caption-text\">A selection of oils and vinegars. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a food gift I’m happier to see than a high-quality bottle of oil or vinegar, two of the most-used ingredients in my kitchen. Bona Fortuna’s selection of Sicilian olive oils is fresh and fragrant, and their aged balsamic vinegars are thick, sweet and rich. The Invecchiato 7-Year Aged Balsamic Vinegar of Modena, for instance, sells for $44.95; Forte Extra Virgin Olive Oil from $10.95 to $39.95.\u003c/p>\n\u003cp>Metafora olive oil comes in a beautiful bottle and is a nice introduction to Portuguese olive oil. $40.\u003c/p>\n\u003cp>Alvear makes lovely Andalusian sherry vinegars. For the salad makers and Spanish chefs in your life, think about gifting one each of the bottles, a sweet and a dry, about $20 a pop.\u003c/p>\n\u003ch2>Fancy pants\u003c/h2>\n\u003cp>Tartuflanghe makes all sorts of luxury ingredients infused with white and black truffles. Elevate your cooking game with truffle-infused butters with flavors like porcini or anchovy (about $10 each). Pick up a box of decadent, truffle-flavored Tartufissima 19 for $32. Or how about a little jar of black truffle pearls, which look like caviar, and are the most elegant way to finish off a risotto or a deviled egg ($40)?\u003c/p>\n\u003ch2>Sweet delicacies\u003c/h2>\n\u003cfigure id=\"attachment_13968672\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968672\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders.png\" alt=\"\" width=\"2000\" height=\"1353\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-800x541.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1020x690.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-160x108.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-768x520.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1536x1039.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1920x1299.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Two bags of sea salt caramels from Sanders. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>’Tis the season for sweet things, but there’s no need to settle for the same old bonbons.\u003c/p>\n\u003cp>Sanders is known for decadent, chocolate-covered caramels, and this holiday season they have some limited-edition flavors. Do you know someone who might like a bag of bourbon, maple or peppermint dark-chocolate sea-salt caramels? I do! $10.\u003c/p>\n\u003cp>Perhaps you’ve seen the elegant Lady M layered crepe cakes? Well this holiday, try their more portable and giftable Holiday Crepe Biscuit Collection. Eight wedge-shaped boxes contain a delicate crepe biscuit with fillings such as vanilla, chocolate hazelnut and green tea. $28.\u003c/p>\n\u003cp>André’s Confiserie Suisse makes handmade chocolate with deep rich flavor, a result of generations of Swiss chocolate-making expertise. Some unusual classics include the Nussbergerli Sticks, a mix of caramel, candied orange peel and nuts, covered in either dark or milk chocolate, as well as a lovely assortment of chocolate-covered almonds. Also check out the festive, almond-stuffed chocolate pinecones, a cute edible ornament. Offerings start at $7.\u003c/p>\n\u003cp>There are chocolate bars and then there are chocolate bars. At Chocopologie, it’s hard to decide among the creative confections. Burnt Caramel Hawaiian Sea Salt? A S’Mores Bar that includes organic graham crackers and vegan marshmallows? At $10 each, you might need to buy a few.\u003c/p>\n\u003cp>The bakers you know will love playing around with the Salted Caramel Crumbles from Kitty Keller. These toffee-like crumbles are made from the butter and salted caramel of Brittany, France, and can be used to finish all kinds of sweet treats with a crunchy little panache. $12.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could go on (quite clearly), but suffice it to say that a little special treat can have a big impact. Those stockings aren’t going to stuff themselves!\u003c/p>\n\n",
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"title": "Tastiest Gifts Under $50 for the Food Lover in Your Life | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have an avid cook or food lover in your life, your gifting opportunities these days are vast and deep. There are authentic ingredients and creative concoctions in brick-and-mortar shops and online. The global pantry beckons. Plus, in many cases, the packaging is gorgeous!\u003c/p>\n\u003cp>Many of these affordable luxuries can be tucked into a stocking, but they also make great presents for a co-worker, mail carrier, nephew or teacher. As a slightly compulsive and obsessive gift giver, matching the right edible treat to the recipient is my jam (another great gifting option!).\u003c/p>\n\u003cp>All of these items cost under $50, but make a big splash.\u003c/p>\n\u003cp>Let’s go!\u003c/p>\n\u003ch2>Ah, nuts\u003c/h2>\n\u003cp>Two Chinese American friends took the flavors of their favorite childhood treats and transformed them into sweet spreads, ready to be slathered on toast, apples or just eaten with a spoon. Rooted Fare sells spreads like Crunchy Black Sesame Butter (inspired by tang yuan, a Lunar New Year dessert ), Pineapple Cake Cashew Butter, and Chinese Almond Cookie Butter. $15 per jar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Il Colle del Gusto makes some sweet and unusual nut-based spreads with an Italian twist: Coarse Hazelnut and Cocoa, Crunchy Peanut, and Sicilian Pistachio, all blended with olive oil. Swirl them into ice cream, slather them onto toast. Each jar under $10.\u003c/p>\n\u003cp>Related: Sesame lovers will be delighted with either an assortment of tahini products such as Chocolate Sesame Sauce, or a tub of flaky, melt-in-your-mouth halva in flavors like cardamom and pistachio from Seed + Mill. Some great gift sets available for under $50.\u003c/p>\n\u003ch2>The crunchiest\u003c/h2>\n\u003cfigure id=\"attachment_13968674\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968674\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by.png\" alt=\"A gift box and several jars sit on top of a white marble surface.\" width=\"2000\" height=\"1361\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-800x544.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1020x694.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-160x109.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-768x523.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1536x1045.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fly-by-1920x1307.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A variety of chili crunch products. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chile crunch condiments have taken the cooking world by storm, and there are some highly giftable options.\u003c/p>\n\u003cp>Fly By Jing makes a large assortment of Asian-inspired chile crunches, and they have some attractively packaged gift sets for the holidays. The mini sampler set is around $20.\u003c/p>\n\u003cp>The aptly named Chile Crunch sells several varieties of their crunchy condiment, including hot, chipotle, mild and original, all for about $13 per jar.\u003c/p>\n\u003cp>Somos’ Salsa Macha Mexican Chili Crisps explode with texture thanks to a whole lot of nuts and seeds. Scoop these spicy-crunchy sauces over everything from avocado toast to tacos — and try the sweeter one on ice cream! The gift set of two comes with a cute spoon for $35.\u003c/p>\n\u003ch2>Feeling saucy\u003c/h2>\n\u003cp>Chef Patricia Quintana has created a line of salsas, sauces, dressings and condiments that preserves the heritage of traditional Mexican cooking. Treat someone to a jar of Achiote sauce or Pineapple Habanero Salsa (and hope you get invited over for the ensuing meal). $15 to $20 per jar.\u003c/p>\n\u003cp>Ever heard of Secret Aardvark sauces? You might be tempted to spread the word. This Caribbean/Tex-Mex line of condiments has a big following for what they call their “flavor that kicks you in the mouth.” There are many choices, including Drunken Jerk Jamaican Marinade, and Aardvark Habanero Hot Sauce. $10 each, with combo packs starting at $20.\u003c/p>\n\u003ch2>Something fishy\u003c/h2>\n\u003cfigure id=\"attachment_13968675\" class=\"wp-caption aligncenter\" style=\"max-width: 1854px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968675\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish.png\" alt=\"\" width=\"1854\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish.png 1854w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-800x863.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-1020x1100.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-160x173.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-768x828.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/fish-1424x1536.png 1424w\" sizes=\"(max-width: 1854px) 100vw, 1854px\">\u003cfigcaption class=\"wp-caption-text\">A variety of tinned fish. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tinned fish is also having a blockbuster culinary moment (and in many cases the packaging is super fun). Fishwife cans ethically sourced fish, like salmon, anchovies and trout, from around the world, with some attractive gift boxes under $50.\u003c/p>\n\u003cp>La Narval focuses on combinations of fish and sauce, such as their mussels in Spanish sauce. Each tin is about $10.\u003c/p>\n\u003ch2>Just a nibble\u003c/h2>\n\u003cp>The Drinks Bakery creates savory snacks with flavor profiles meant to match up perfectly with your favorite libations. Munch on a Lancashire Cheese and Spring Onion biscuit with a hoppy IPA or a sauvignon blanc. Serve the Parmesan, Toasted Pine Nut and Basil biscuits with a whiskey highball or champagne. Choose from small or larger boxes.\u003c/p>\n\u003ch2>Oil and vinegar\u003c/h2>\n\u003cfigure id=\"attachment_13968676\" class=\"wp-caption aligncenter\" style=\"max-width: 1764px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968676\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil.png\" alt=\"\" width=\"1764\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil.png 1764w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-800x907.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-1020x1156.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-768x871.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/oil-1355x1536.png 1355w\" sizes=\"(max-width: 1764px) 100vw, 1764px\">\u003cfigcaption class=\"wp-caption-text\">A selection of oils and vinegars. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a food gift I’m happier to see than a high-quality bottle of oil or vinegar, two of the most-used ingredients in my kitchen. Bona Fortuna’s selection of Sicilian olive oils is fresh and fragrant, and their aged balsamic vinegars are thick, sweet and rich. The Invecchiato 7-Year Aged Balsamic Vinegar of Modena, for instance, sells for $44.95; Forte Extra Virgin Olive Oil from $10.95 to $39.95.\u003c/p>\n\u003cp>Metafora olive oil comes in a beautiful bottle and is a nice introduction to Portuguese olive oil. $40.\u003c/p>\n\u003cp>Alvear makes lovely Andalusian sherry vinegars. For the salad makers and Spanish chefs in your life, think about gifting one each of the bottles, a sweet and a dry, about $20 a pop.\u003c/p>\n\u003ch2>Fancy pants\u003c/h2>\n\u003cp>Tartuflanghe makes all sorts of luxury ingredients infused with white and black truffles. Elevate your cooking game with truffle-infused butters with flavors like porcini or anchovy (about $10 each). Pick up a box of decadent, truffle-flavored Tartufissima 19 for $32. Or how about a little jar of black truffle pearls, which look like caviar, and are the most elegant way to finish off a risotto or a deviled egg ($40)?\u003c/p>\n\u003ch2>Sweet delicacies\u003c/h2>\n\u003cfigure id=\"attachment_13968672\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968672\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders.png\" alt=\"\" width=\"2000\" height=\"1353\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-800x541.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1020x690.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-160x108.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-768x520.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1536x1039.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/sanders-1920x1299.png 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Two bags of sea salt caramels from Sanders. \u003ccite>(Katie Workman via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>’Tis the season for sweet things, but there’s no need to settle for the same old bonbons.\u003c/p>\n\u003cp>Sanders is known for decadent, chocolate-covered caramels, and this holiday season they have some limited-edition flavors. Do you know someone who might like a bag of bourbon, maple or peppermint dark-chocolate sea-salt caramels? I do! $10.\u003c/p>\n\u003cp>Perhaps you’ve seen the elegant Lady M layered crepe cakes? Well this holiday, try their more portable and giftable Holiday Crepe Biscuit Collection. Eight wedge-shaped boxes contain a delicate crepe biscuit with fillings such as vanilla, chocolate hazelnut and green tea. $28.\u003c/p>\n\u003cp>André’s Confiserie Suisse makes handmade chocolate with deep rich flavor, a result of generations of Swiss chocolate-making expertise. Some unusual classics include the Nussbergerli Sticks, a mix of caramel, candied orange peel and nuts, covered in either dark or milk chocolate, as well as a lovely assortment of chocolate-covered almonds. Also check out the festive, almond-stuffed chocolate pinecones, a cute edible ornament. Offerings start at $7.\u003c/p>\n\u003cp>There are chocolate bars and then there are chocolate bars. At Chocopologie, it’s hard to decide among the creative confections. Burnt Caramel Hawaiian Sea Salt? A S’Mores Bar that includes organic graham crackers and vegan marshmallows? At $10 each, you might need to buy a few.\u003c/p>\n\u003cp>The bakers you know will love playing around with the Salted Caramel Crumbles from Kitty Keller. These toffee-like crumbles are made from the butter and salted caramel of Brittany, France, and can be used to finish all kinds of sweet treats with a crunchy little panache. $12.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could go on (quite clearly), but suffice it to say that a little special treat can have a big impact. Those stockings aren’t going to stuff themselves!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The recipe for a traditional Thanksgiving dinner includes a pinch of frenzy, a dash of angst and a sprinkle of panic. It’s a race against time to get everything baked, broiled, simmered and sautéed before friends and family arrive.\u003c/p>\n\u003cp>“I have an opinion on this that might be a bit controversial. You really shouldn’t be cooking on Thanksgiving,” Dan Souza, chief content officer for \u003cem>America’s Test Kitchen\u003c/em>, told A Martínez from NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>[aside postid='arts_13968257']Souza’s tips aren’t about serving old food to your family and friends. For him, the key to a stress-free holiday meal is simply cooking in advance.\u003c/p>\n\u003cp>“I want to be clear, I’m not telling you to go order Thanksgiving from someone else and have it brought in. I want you to have home-cooked food. But the real key to Thanksgiving is making the meal ahead of time so [on Thanksgiving day] you’re in reheat mode. You’re only cooking maybe a couple things through and plating the rest. It can be very, very low stress,” Souza said.\u003c/p>\n\u003cp>Many dishes can be made days, even weeks early, without sacrificing taste, texture and enjoyment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some of his tips:\u003c/p>\n\u003ch2>\u003cstrong>Turkey\u003c/strong>\u003c/h2>\n\u003cp>“We have a fabulous recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/13314-turkey-thigh-confit-with-citrus-mustard-sauce\">turkey thigh confit\u003c/a>. You’re basically taking the dark meat and salting it. You’re letting it cure for a day, and then you’re slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week. The same way a stew is a little bit better the next day in the fridge. It gets better. Day of [Thanksgiving] you’re taking it out and roasting it in a hot oven for 15 minutes. And that’s it.”\u003c/p>\n\u003ch2>\u003cstrong>Gravy\u003c/strong>\u003c/h2>\n\u003cp>“You can make your gravy at least a week ahead. And then [on Thanksgiving] day, all you’re doing is adding some drippings from your roasted turkey to sort-of bump up the flavor.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1179x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa0%2F45%2Fad18c27042ef8432d238db2ed49e%2Fatk-salad.jpg\" alt=\"This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving\">\u003cfigcaption>This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving \u003cem>\u003ccite> (Beth Fuller/America’s Test Kitchen)\u003c/cite>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Salad\u003c/strong>\u003c/h2>\n\u003cp>“We have a \u003ca href=\"https://www.americastestkitchen.com/recipes/15183-kale-salad-with-radishes-grapefruit-and-candied-pepitas\">kale salad\u003c/a> with a vinaigrette dressing that you can make the day before. The vinaigrette actually breaks down the kale a little bit, which is a really good thing. Kale is a sturdy, sturdy green. It’s not really meant for salads. But when you add the vinaigrette it’s better the next day.”\u003c/p>\n\u003ch2>\u003cstrong>Dinner Rolls\u003c/strong>\u003c/h2>\n\u003cp>“We have a recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/15184-make-way-ahead-dinner-rolls\">make-way-ahead dinner rolls\u003c/a>. We bake them almost all the way through, but they still look a little bit blonde. You can freeze them up to six weeks in advance.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/995x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fc6%2F9e%2F99a0c9e2420ba76abdf41a4f8cf8%2Fatk-rolls.jpg\" alt=\"These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day.\">\u003cfigcaption>These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day. \u003ccite> (Carl Tremblay/America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thanksgiving day, put them in the oven for 10 minutes and they brown up. Souza says they look and taste great.\u003c/p>\n\u003cp>Souza says if you plan ahead, you’ll spend most of Thanksgiving reheating instead of cooking.\u003c/p>\n\u003cp>“The turkey thigh confit takes 15 minutes, 10 minutes to reheat your gravy, 10 minutes to bake your rolls and you plate up your kale salad. All your pies are made ahead and you’re done.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And no one has to know how easy it was.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The recipe for a traditional Thanksgiving dinner includes a pinch of frenzy, a dash of angst and a sprinkle of panic. It’s a race against time to get everything baked, broiled, simmered and sautéed before friends and family arrive.\u003c/p>\n\u003cp>“I have an opinion on this that might be a bit controversial. You really shouldn’t be cooking on Thanksgiving,” Dan Souza, chief content officer for \u003cem>America’s Test Kitchen\u003c/em>, told A Martínez from NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Souza’s tips aren’t about serving old food to your family and friends. For him, the key to a stress-free holiday meal is simply cooking in advance.\u003c/p>\n\u003cp>“I want to be clear, I’m not telling you to go order Thanksgiving from someone else and have it brought in. I want you to have home-cooked food. But the real key to Thanksgiving is making the meal ahead of time so [on Thanksgiving day] you’re in reheat mode. You’re only cooking maybe a couple things through and plating the rest. It can be very, very low stress,” Souza said.\u003c/p>\n\u003cp>Many dishes can be made days, even weeks early, without sacrificing taste, texture and enjoyment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of his tips:\u003c/p>\n\u003ch2>\u003cstrong>Turkey\u003c/strong>\u003c/h2>\n\u003cp>“We have a fabulous recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/13314-turkey-thigh-confit-with-citrus-mustard-sauce\">turkey thigh confit\u003c/a>. You’re basically taking the dark meat and salting it. You’re letting it cure for a day, and then you’re slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week. The same way a stew is a little bit better the next day in the fridge. It gets better. Day of [Thanksgiving] you’re taking it out and roasting it in a hot oven for 15 minutes. And that’s it.”\u003c/p>\n\u003ch2>\u003cstrong>Gravy\u003c/strong>\u003c/h2>\n\u003cp>“You can make your gravy at least a week ahead. And then [on Thanksgiving] day, all you’re doing is adding some drippings from your roasted turkey to sort-of bump up the flavor.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1179x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa0%2F45%2Fad18c27042ef8432d238db2ed49e%2Fatk-salad.jpg\" alt=\"This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving\">\u003cfigcaption>This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving \u003cem>\u003ccite> (Beth Fuller/America’s Test Kitchen)\u003c/cite>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Salad\u003c/strong>\u003c/h2>\n\u003cp>“We have a \u003ca href=\"https://www.americastestkitchen.com/recipes/15183-kale-salad-with-radishes-grapefruit-and-candied-pepitas\">kale salad\u003c/a> with a vinaigrette dressing that you can make the day before. The vinaigrette actually breaks down the kale a little bit, which is a really good thing. Kale is a sturdy, sturdy green. It’s not really meant for salads. But when you add the vinaigrette it’s better the next day.”\u003c/p>\n\u003ch2>\u003cstrong>Dinner Rolls\u003c/strong>\u003c/h2>\n\u003cp>“We have a recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/15184-make-way-ahead-dinner-rolls\">make-way-ahead dinner rolls\u003c/a>. We bake them almost all the way through, but they still look a little bit blonde. You can freeze them up to six weeks in advance.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/995x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fc6%2F9e%2F99a0c9e2420ba76abdf41a4f8cf8%2Fatk-rolls.jpg\" alt=\"These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day.\">\u003cfigcaption>These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day. \u003ccite> (Carl Tremblay/America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thanksgiving day, put them in the oven for 10 minutes and they brown up. Souza says they look and taste great.\u003c/p>\n\u003cp>Souza says if you plan ahead, you’ll spend most of Thanksgiving reheating instead of cooking.\u003c/p>\n\u003cp>“The turkey thigh confit takes 15 minutes, 10 minutes to reheat your gravy, 10 minutes to bake your rolls and you plate up your kale salad. All your pies are made ahead and you’re done.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And no one has to know how easy it was.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Oakland Restaurant Is Giving Away Free Phở",
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"content": "\u003cp>Back in November of 2020, during those calamitous peak-pandemic days when nearly every Bay Area restaurant seemed to teeter on the brink of collapse, Tee Tran made one of the most consequential decisions of his cooking career: He decided that his Oakland restaurant, \u003ca href=\"https://www.instagram.com/monsterpho/\">Monster Phở\u003c/a>, would give away its phở for free.\u003c/p>\n\u003cp>For one day, anyway, Tran would serve free phở to regular customers, houseless folks, foodies, people who’d lost their jobs or were otherwise down on their luck, or anyone else whose day might be brightened by a free hot meal. No questions asked.\u003c/p>\n\u003cp>It should come as no surprise that free phở day, a.k.a. \u003ca href=\"https://www.instagram.com/p/DCGETnjpJwp/\">Phở for the People\u003c/a>, was a hit. And over the years, the giveaway has become Monster Phở’s signature event. The annual tradition heads into its fifth year this coming Monday, Nov. 25, from 10 a.m.–3 p.m. — this time featuring a guest performance by \u003ca href=\"https://www.instagram.com/p/DCXO6RqyU4p/\">Seiji Oda\u003c/a>, one of the Bay Area rap scene’s rising stars.\u003c/p>\n\u003cp>The event is the one day a year Tran believes most directly expresses his values as a restaurateur and a son of Oakland.\u003c/p>\n\u003cp>“I just open the doors to everybody,” Tran says. “We have people who’ve never tried us before who stop on by. Less fortunate people still show up — they take buses here or they share a car. They bring their cousins and their little sisters.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“This is what Monster Phở is known for,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13968426\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968426\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event.jpg\" alt='A man gestures toward a sign that reads, \"Pho for the People.\" An older woman next to him smiles for the camera.' width=\"2000\" height=\"1856\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-800x742.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1020x947.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-160x148.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-768x713.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1536x1425.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1920x1782.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tran (right) and his mother at the inaugural Phở for the People event, in November 2020. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, back during the seemingly endless restaurant shutdowns of 2020, Monster Phở itself had months where business shriveled down to almost nothing. It was during those hard times, however, that Tran says he remembered how his mother, Tina Le — whose recipes are the inspiration for Monster Phở — had raised him since their family \u003ca href=\"https://www.kqed.org/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking\">first settled in Oakland as refugees in 1989\u003c/a>, when Tran was five years old.\u003c/p>\n\u003cp>“She taught me to be grateful for what we have, and if we have extra, we have to help other people,” Tran says. “She’s like my boxing coach on the corner. She’s teaching me and training me to be a better human being.”\u003c/p>\n\u003cp>So, even as he struggled to keep Monster Phở afloat, Tran started looking for ways he could give back to the community — to all the people in Oakland who were hurting at that time. According to Tran, Monster Phở had always prided itself in being the kind of place that would welcome houseless folks in for a free meal or drink from time to time. Now, during the pandemic, he formalized those efforts. The restaurant started giving away bags of free produce to elderly and immunocompromised people who were isolated at home. And right around Thanksgiving time in 2020, it hosted its first phở giveaway.\u003c/p>\n\u003cp>At least two notable East Bay residents noticed Monster Phở’s extensive community work: In a moving \u003ca href=\"https://www.youtube.com/watch?v=PCbW0kKDTA0\">segment of the \u003ci>Tamron Hall Show\u003c/i>\u003c/a>, Steph and Ayesha Curry sang Tran’s praises and surprised him with a $25,000 check — ostensibly to help save his restaurant. Instead, Tran decided to use every cent of that money to give away even more phở. And so, over the course of about three weeks, Monster Phở gave away nearly 2,500 meals, many of them going to some of Oakland’s most vulnerable residents.\u003c/p>\n\u003cfigure id=\"attachment_13968429\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968429\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef.jpg\" alt=\"A bowl of beef pho.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The beef pho at Monster Pho. \u003ccite>(Courtesy of Monster Pho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It isn’t lost on Tran, either, that what he’s giving away isn’t just any food item. It’s phở, a soup that’s so deeply comforting and wholesome that many enthusiasts ascribe to it almost magical healing properties.\u003c/p>\n\u003cp>“I think about it every single day. The process to make phở can take up to 24 hours to do it correctly — to cook the bones thoroughly and clean them, to taste and retaste and get everything to the right temperature,” he says. “It’s a rare amenity. To give that away? Oh my God, it’s the best feeling in the world.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13967120,arts_13930458,arts_13957194']\u003c/span>\u003c/span>While $25,000 worth of free phở will be hard to ever top, Tran has looked for ways to make Phở for the People even more impactful with each passing year. This year, in addition to the phở giveaway, Tran is also hosting a \u003ca href=\"https://www.instagram.com/p/DB2UmnOyuq4/?img_index=1\">toy drive\u003c/a> at the restaurant during the entire month of November — inspired, he says, by the one he remembers from his first Christmas in the U.S., when his own parents didn’t have money to buy him presents.\u003c/p>\n\u003cp>Oakland rapper Seiji Oda was so inspired by the toy drive idea that he reached out to Tran and offered to help promote it. So, this year’s Phở for the People will be a concert too: The \u003ca href=\"https://www.kqed.org/arts/13957194/seiji-oda-bay-area-rap-lo-fi-minimalist-hyphy\">idiosyncratic, “lo-fi” hip-hop star\u003c/a> will take the stage for an outdoor performance at noon.\u003c/p>\n\u003cp>Meanwhile, the phở giveaway itself will be set up outside, takeaway style. Everyone in line will get their choice of beef, chicken or vegetarian phở packed up to go, plus a bottle of water. “There’s no judgment,” Tran says.\u003c/p>\n\u003cp>Tran acknowledges that the tenor of the public conversations around issues like homelessness and public safety in Oakland isn’t always characterized by a lot of empathy, but he says he tries not to get involved in the politics of today’s news cycle. Instead, his goal is just to do “one good deed” — and hopefully, in the process, to inspire others, especially young people, to do the same.\u003c/p>\n\u003cp>“I feel like it’s my calling, if I have an opportunity to help the community that helped raise me,” Tran says.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Phở for the People will take place on Monday, Nov. 25, 10 a.m.–3 p.m. (or as long as supplies last) at Monster Phở (360 40th St., Oakland). Monster Phở will be collecting toys through the end of November. To nominate a child to receive presents during the restaurant’s Christmas event, on Dec. 15, email care@monsterpho.com or send the restaurant an \u003c/i>\u003ca href=\"https://www.instagram.com/monsterpho/\">\u003ci>Instagram DM\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Monster Pho’s annual ‘Pho for the People’ event is on Monday, Nov. 25.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in November of 2020, during those calamitous peak-pandemic days when nearly every Bay Area restaurant seemed to teeter on the brink of collapse, Tee Tran made one of the most consequential decisions of his cooking career: He decided that his Oakland restaurant, \u003ca href=\"https://www.instagram.com/monsterpho/\">Monster Phở\u003c/a>, would give away its phở for free.\u003c/p>\n\u003cp>For one day, anyway, Tran would serve free phở to regular customers, houseless folks, foodies, people who’d lost their jobs or were otherwise down on their luck, or anyone else whose day might be brightened by a free hot meal. No questions asked.\u003c/p>\n\u003cp>It should come as no surprise that free phở day, a.k.a. \u003ca href=\"https://www.instagram.com/p/DCGETnjpJwp/\">Phở for the People\u003c/a>, was a hit. And over the years, the giveaway has become Monster Phở’s signature event. The annual tradition heads into its fifth year this coming Monday, Nov. 25, from 10 a.m.–3 p.m. — this time featuring a guest performance by \u003ca href=\"https://www.instagram.com/p/DCXO6RqyU4p/\">Seiji Oda\u003c/a>, one of the Bay Area rap scene’s rising stars.\u003c/p>\n\u003cp>The event is the one day a year Tran believes most directly expresses his values as a restaurateur and a son of Oakland.\u003c/p>\n\u003cp>“I just open the doors to everybody,” Tran says. “We have people who’ve never tried us before who stop on by. Less fortunate people still show up — they take buses here or they share a car. They bring their cousins and their little sisters.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is what Monster Phở is known for,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13968426\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968426\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event.jpg\" alt='A man gestures toward a sign that reads, \"Pho for the People.\" An older woman next to him smiles for the camera.' width=\"2000\" height=\"1856\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-800x742.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1020x947.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-160x148.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-768x713.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1536x1425.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-free-event-1920x1782.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tran (right) and his mother at the inaugural Phở for the People event, in November 2020. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, back during the seemingly endless restaurant shutdowns of 2020, Monster Phở itself had months where business shriveled down to almost nothing. It was during those hard times, however, that Tran says he remembered how his mother, Tina Le — whose recipes are the inspiration for Monster Phở — had raised him since their family \u003ca href=\"https://www.kqed.org/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking\">first settled in Oakland as refugees in 1989\u003c/a>, when Tran was five years old.\u003c/p>\n\u003cp>“She taught me to be grateful for what we have, and if we have extra, we have to help other people,” Tran says. “She’s like my boxing coach on the corner. She’s teaching me and training me to be a better human being.”\u003c/p>\n\u003cp>So, even as he struggled to keep Monster Phở afloat, Tran started looking for ways he could give back to the community — to all the people in Oakland who were hurting at that time. According to Tran, Monster Phở had always prided itself in being the kind of place that would welcome houseless folks in for a free meal or drink from time to time. Now, during the pandemic, he formalized those efforts. The restaurant started giving away bags of free produce to elderly and immunocompromised people who were isolated at home. And right around Thanksgiving time in 2020, it hosted its first phở giveaway.\u003c/p>\n\u003cp>At least two notable East Bay residents noticed Monster Phở’s extensive community work: In a moving \u003ca href=\"https://www.youtube.com/watch?v=PCbW0kKDTA0\">segment of the \u003ci>Tamron Hall Show\u003c/i>\u003c/a>, Steph and Ayesha Curry sang Tran’s praises and surprised him with a $25,000 check — ostensibly to help save his restaurant. Instead, Tran decided to use every cent of that money to give away even more phở. And so, over the course of about three weeks, Monster Phở gave away nearly 2,500 meals, many of them going to some of Oakland’s most vulnerable residents.\u003c/p>\n\u003cfigure id=\"attachment_13968429\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968429\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef.jpg\" alt=\"A bowl of beef pho.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/monster-pho-beef-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The beef pho at Monster Pho. \u003ccite>(Courtesy of Monster Pho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It isn’t lost on Tran, either, that what he’s giving away isn’t just any food item. It’s phở, a soup that’s so deeply comforting and wholesome that many enthusiasts ascribe to it almost magical healing properties.\u003c/p>\n\u003cp>“I think about it every single day. The process to make phở can take up to 24 hours to do it correctly — to cook the bones thoroughly and clean them, to taste and retaste and get everything to the right temperature,” he says. “It’s a rare amenity. To give that away? Oh my God, it’s the best feeling in the world.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>While $25,000 worth of free phở will be hard to ever top, Tran has looked for ways to make Phở for the People even more impactful with each passing year. This year, in addition to the phở giveaway, Tran is also hosting a \u003ca href=\"https://www.instagram.com/p/DB2UmnOyuq4/?img_index=1\">toy drive\u003c/a> at the restaurant during the entire month of November — inspired, he says, by the one he remembers from his first Christmas in the U.S., when his own parents didn’t have money to buy him presents.\u003c/p>\n\u003cp>Oakland rapper Seiji Oda was so inspired by the toy drive idea that he reached out to Tran and offered to help promote it. So, this year’s Phở for the People will be a concert too: The \u003ca href=\"https://www.kqed.org/arts/13957194/seiji-oda-bay-area-rap-lo-fi-minimalist-hyphy\">idiosyncratic, “lo-fi” hip-hop star\u003c/a> will take the stage for an outdoor performance at noon.\u003c/p>\n\u003cp>Meanwhile, the phở giveaway itself will be set up outside, takeaway style. Everyone in line will get their choice of beef, chicken or vegetarian phở packed up to go, plus a bottle of water. “There’s no judgment,” Tran says.\u003c/p>\n\u003cp>Tran acknowledges that the tenor of the public conversations around issues like homelessness and public safety in Oakland isn’t always characterized by a lot of empathy, but he says he tries not to get involved in the politics of today’s news cycle. Instead, his goal is just to do “one good deed” — and hopefully, in the process, to inspire others, especially young people, to do the same.\u003c/p>\n\u003cp>“I feel like it’s my calling, if I have an opportunity to help the community that helped raise me,” Tran says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Phở for the People will take place on Monday, Nov. 25, 10 a.m.–3 p.m. (or as long as supplies last) at Monster Phở (360 40th St., Oakland). Monster Phở will be collecting toys through the end of November. To nominate a child to receive presents during the restaurant’s Christmas event, on Dec. 15, email care@monsterpho.com or send the restaurant an \u003c/i>\u003ca href=\"https://www.instagram.com/monsterpho/\">\u003ci>Instagram DM\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chef and TV host Prue Leith may be an exacting judge with contestants on \u003cem>The Great British Baking Show\u003c/em>. But when it comes to the rest of us, she thinks we could all cut ourselves a bit of slack.\u003c/p>\n\u003cp>That’s the idea behind her new cookbook published in October, \u003cem>\u003ca href=\"https://www.copperfieldsbooks.com/book/9780711292505\">Life’s Too Short to Stuff a Mushroom\u003c/a>\u003c/em>. The book offers 80 globally inspired recipes (think masala poppadom nachos and avocado and wasabi dip) that don’t require any complicated or fussy techniques.\u003c/p>\n\u003cp>[aside postid='arts_13936820']It also comes with a big bonus: dozens of “Prue’s Handy Hacks,” tips and shortcuts that Leith has learned in her 65-year culinary career. That includes how to rescue over-whipped cream (a common \u003cem>Baking Show\u003c/em> dilemma), peel ginger with a spoon and easily peel a pineapple.\u003c/p>\n\u003cp>When cooks don’t have the right food prep skills, they feel “anxious and think, ‘Why should I bother?’” says Leith. But if you have a little know-how, cooking “is actually quite a pleasure.”\u003c/p>\n\u003cp>Leith shares a few tricks from her book to help you reduce waste and prepare tricky foods with ease.\u003c/p>\n\u003cfigure id=\"attachment_13968264\" class=\"wp-caption aligncenter\" style=\"max-width: 1581px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968264\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book.png\" alt=\"A book cover featuring a smiling, senior woman wearing an apron, pink sweater and holding a martini glass. Plates of food sit on the counter in front of her.\" width=\"1581\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book.png 1581w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-800x1012.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-1020x1290.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-160x202.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-768x972.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-1214x1536.png 1214w\" sizes=\"(max-width: 1581px) 100vw, 1581px\">\u003cfigcaption class=\"wp-caption-text\">‘Life’s Too Short to Stuff a Mushroom,’ by Prue Leith. \u003ccite>(Carnival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Level up your cooking game with “Prue’s Handy Hacks”\u003c/h2>\n\u003cp>\u003cstrong>🍋 Use a lemon to rescue hardened brown sugar. \u003c/strong>Put the brown sugar in an airtight container with a whole lemon. Close the lid, wait a couple days and it will be soft again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>🧄 Smash a clove of garlic to peel it more quickly. \u003c/strong>Cut the root end and tip end off, then take “a jam jar or the flat blade of a knife and just squash it,” says Leith. “As soon as you hear the skin breaking with a crack,” you should easily find the peel and remove it.\u003c/p>\n\u003cp>\u003cstrong>🍍Take the rind off a whole pineapple in just six slices. \u003c/strong>Grab a big knife and cut the top and bottom of the pineapple off. Then stand it up “and just slice down the sides straight down to get the four cheeks off,” says Leith. The fruit is ready to cut any way you like.\u003c/p>\n\u003cp>\u003cstrong>🫚 Use a spoon to peel your ginger. \u003c/strong>“Ginger is so difficult to peel because it’s a funny, odd shape,” says Leith. To make it easier, grab an ordinary teaspoon, stick it under the skin of the ginger and start scraping. When you get to the nubby bits, just use a little more elbow grease. (Watch the video above to see how Leith does it!)\u003c/p>\n\u003cp>Leith loves to use ginger in drinks “to give it a bit of a kick,” especially ginger beer with a little lime juice.\u003c/p>\n\u003cp>\u003cstrong>🍦Bring back over-whipped cream with a bit of cream. \u003c/strong>If you see that your cream has started to go grainy and “suddenly gets a bit too stiff,” stop whisking and add in a little cream to try and rescue it, she says.\u003c/p>\n\u003cp>If your over-whipped cream has “lumps of what is in fact butter,” she says, the trick won’t work. But don’t throw it away. Keep whisking to turn the rest of the cream into butter, then add herbs — “and you’ve made a sort of maitre d’hotel butter.” It’s perfect on top of steak.\u003c/p>\n\u003cp>\u003cstrong>🧁 Prevent your cupcake and muffin liners from getting greasy with a little bit of uncooked rice. \u003c/strong>“Just put one teaspoon of dry, uncooked rice in between the muffin liner and the tin. It will absorb any kind of grease or fat,” she says. It also makes the baked muffin easy to pull out of the tray.\u003c/p>\n\u003cp>\u003cstrong>🍌 Turn your overripe banana (even its skin) into a smoothie. \u003c/strong>Instead of chucking that banana into the compost bin, wash it, cut the two hard ends off and “liquidize the whole thing, including the skin” in a blender, says Leith. The black skin of a banana has loads of good stuff in it: fiber, polyunsaturated fats and amino acids. As you whizz it up, add milk and lots of cinnamon. “If you really want a treat, put a blob of vanilla ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_13968265\" class=\"wp-caption aligncenter\" style=\"max-width: 1372px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968265\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth.png\" alt=\"A senior woman wearing colorful clothes and accessories pours a milky liquid from.a blender into a glass.\" width=\"1372\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth.png 1372w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-800x1166.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-1020x1487.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-160x233.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-768x1120.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-1054x1536.png 1054w\" sizes=\"(max-width: 1372px) 100vw, 1372px\">\u003cfigcaption class=\"wp-caption-text\">Prue Leith makes a smoothie using overripe bananas — skin and all. (She does cut off the tip and tail.) \u003ccite>(Ant Duncan/Carnival Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>🧀 Keep opened feta cheese from going rancid by storing it in salted water. \u003c/strong>“Feta needs to be kept under salted water if it’s to be kept for a long time,” says Leith. “Either that, or eat it straight away.” Place the feta in a lidded container, submerge it in water with a tablespoon of salt and store it in the fridge. It’ll last for weeks.\u003c/p>\n\u003cp>Find more “Prue’s Handy Hacks” in Leith’s cookbook, \u003ca href=\"https://www.copperfieldsbooks.com/book/9780711292505\">\u003cem>\u003cu>Life’s Too Short to Stuff A Mushroom\u003c/u>\u003c/em>\u003c/a>, along with QR codes to video demonstrations.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This digital story was written by Malaka Gharib. It was edited by Meghan Keane. The visual editor is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want more Life Kit? Subscribe to our weekly newsletter and get expert advice on topics like money, relationships, health and more. \u003c/em>\u003ca href=\"http://n.pr/3xN1tB9\">\u003cem>\u003cu>Click here to subscribe now\u003c/u>\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef and TV host Prue Leith may be an exacting judge with contestants on \u003cem>The Great British Baking Show\u003c/em>. But when it comes to the rest of us, she thinks we could all cut ourselves a bit of slack.\u003c/p>\n\u003cp>That’s the idea behind her new cookbook published in October, \u003cem>\u003ca href=\"https://www.copperfieldsbooks.com/book/9780711292505\">Life’s Too Short to Stuff a Mushroom\u003c/a>\u003c/em>. The book offers 80 globally inspired recipes (think masala poppadom nachos and avocado and wasabi dip) that don’t require any complicated or fussy techniques.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>It also comes with a big bonus: dozens of “Prue’s Handy Hacks,” tips and shortcuts that Leith has learned in her 65-year culinary career. That includes how to rescue over-whipped cream (a common \u003cem>Baking Show\u003c/em> dilemma), peel ginger with a spoon and easily peel a pineapple.\u003c/p>\n\u003cp>When cooks don’t have the right food prep skills, they feel “anxious and think, ‘Why should I bother?’” says Leith. But if you have a little know-how, cooking “is actually quite a pleasure.”\u003c/p>\n\u003cp>Leith shares a few tricks from her book to help you reduce waste and prepare tricky foods with ease.\u003c/p>\n\u003cfigure id=\"attachment_13968264\" class=\"wp-caption aligncenter\" style=\"max-width: 1581px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968264\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book.png\" alt=\"A book cover featuring a smiling, senior woman wearing an apron, pink sweater and holding a martini glass. Plates of food sit on the counter in front of her.\" width=\"1581\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book.png 1581w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-800x1012.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-1020x1290.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-160x202.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-768x972.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-book-1214x1536.png 1214w\" sizes=\"(max-width: 1581px) 100vw, 1581px\">\u003cfigcaption class=\"wp-caption-text\">‘Life’s Too Short to Stuff a Mushroom,’ by Prue Leith. \u003ccite>(Carnival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Level up your cooking game with “Prue’s Handy Hacks”\u003c/h2>\n\u003cp>\u003cstrong>🍋 Use a lemon to rescue hardened brown sugar. \u003c/strong>Put the brown sugar in an airtight container with a whole lemon. Close the lid, wait a couple days and it will be soft again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>🧄 Smash a clove of garlic to peel it more quickly. \u003c/strong>Cut the root end and tip end off, then take “a jam jar or the flat blade of a knife and just squash it,” says Leith. “As soon as you hear the skin breaking with a crack,” you should easily find the peel and remove it.\u003c/p>\n\u003cp>\u003cstrong>🍍Take the rind off a whole pineapple in just six slices. \u003c/strong>Grab a big knife and cut the top and bottom of the pineapple off. Then stand it up “and just slice down the sides straight down to get the four cheeks off,” says Leith. The fruit is ready to cut any way you like.\u003c/p>\n\u003cp>\u003cstrong>🫚 Use a spoon to peel your ginger. \u003c/strong>“Ginger is so difficult to peel because it’s a funny, odd shape,” says Leith. To make it easier, grab an ordinary teaspoon, stick it under the skin of the ginger and start scraping. When you get to the nubby bits, just use a little more elbow grease. (Watch the video above to see how Leith does it!)\u003c/p>\n\u003cp>Leith loves to use ginger in drinks “to give it a bit of a kick,” especially ginger beer with a little lime juice.\u003c/p>\n\u003cp>\u003cstrong>🍦Bring back over-whipped cream with a bit of cream. \u003c/strong>If you see that your cream has started to go grainy and “suddenly gets a bit too stiff,” stop whisking and add in a little cream to try and rescue it, she says.\u003c/p>\n\u003cp>If your over-whipped cream has “lumps of what is in fact butter,” she says, the trick won’t work. But don’t throw it away. Keep whisking to turn the rest of the cream into butter, then add herbs — “and you’ve made a sort of maitre d’hotel butter.” It’s perfect on top of steak.\u003c/p>\n\u003cp>\u003cstrong>🧁 Prevent your cupcake and muffin liners from getting greasy with a little bit of uncooked rice. \u003c/strong>“Just put one teaspoon of dry, uncooked rice in between the muffin liner and the tin. It will absorb any kind of grease or fat,” she says. It also makes the baked muffin easy to pull out of the tray.\u003c/p>\n\u003cp>\u003cstrong>🍌 Turn your overripe banana (even its skin) into a smoothie. \u003c/strong>Instead of chucking that banana into the compost bin, wash it, cut the two hard ends off and “liquidize the whole thing, including the skin” in a blender, says Leith. The black skin of a banana has loads of good stuff in it: fiber, polyunsaturated fats and amino acids. As you whizz it up, add milk and lots of cinnamon. “If you really want a treat, put a blob of vanilla ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_13968265\" class=\"wp-caption aligncenter\" style=\"max-width: 1372px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968265\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth.png\" alt=\"A senior woman wearing colorful clothes and accessories pours a milky liquid from.a blender into a glass.\" width=\"1372\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth.png 1372w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-800x1166.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-1020x1487.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-160x233.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-768x1120.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/prue-smooth-1054x1536.png 1054w\" sizes=\"(max-width: 1372px) 100vw, 1372px\">\u003cfigcaption class=\"wp-caption-text\">Prue Leith makes a smoothie using overripe bananas — skin and all. (She does cut off the tip and tail.) \u003ccite>(Ant Duncan/Carnival Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>🧀 Keep opened feta cheese from going rancid by storing it in salted water. \u003c/strong>“Feta needs to be kept under salted water if it’s to be kept for a long time,” says Leith. “Either that, or eat it straight away.” Place the feta in a lidded container, submerge it in water with a tablespoon of salt and store it in the fridge. It’ll last for weeks.\u003c/p>\n\u003cp>Find more “Prue’s Handy Hacks” in Leith’s cookbook, \u003ca href=\"https://www.copperfieldsbooks.com/book/9780711292505\">\u003cem>\u003cu>Life’s Too Short to Stuff A Mushroom\u003c/u>\u003c/em>\u003c/a>, along with QR codes to video demonstrations.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This digital story was written by Malaka Gharib. It was edited by Meghan Keane. The visual editor is Beck Harlan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want more Life Kit? Subscribe to our weekly newsletter and get expert advice on topics like money, relationships, health and more. \u003c/em>\u003ca href=\"http://n.pr/3xN1tB9\">\u003cem>\u003cu>Click here to subscribe now\u003c/u>\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With all the cooking, feasting and leftover-keeping that comes with \u003ca href=\"https://www.kqed.org/arts/tag/holidays\">the holidays\u003c/a>, it can be hard to know how to keep food safe.\u003c/p>\n\u003cp>[aside postid='arts_13967120']Sometimes we just do what our families did growing up (like storing rice in the rice cooker all day). Sometimes we follow what feels like common sense (if it looks and smells alright, it should be OK to eat, right?). But experts urge a little more caution.\u003c/p>\n\u003cp>\u003ca href=\"https://savvyfs.com/meet-francine/\">\u003cu>Francine Shaw\u003c/u>\u003c/a>, a food safety specialist, and \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/namandje-bumpus\">\u003cu>Namandjé Bumpus\u003c/u>\u003c/a>, principal deputy commissioner at the Food and Drug Administration, answer six honest questions about food prep and safe food handling. If you want to avoid giving your guests (and yourself) food poisoning this season, follow their advice.\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F70%2F12%2F81d8c7a2454c85f386519a00828a%2Ffood-1.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa8%2F0c%2F6ab780a84b569e110aaf2f140501%2Ffood-2.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F88%2F26%2F0f03c019407dbb919614d273cf18%2Ffood-3.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F6e%2F1e%2F99c241ca4470a4bb4f4e34a8bc6d%2Ffood-4.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fb6%2F854572d54248b9ce2e49b546a2ea%2Ffood-5.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F3d%2F8d%2F495f05e246dba22cc5b14c3f2a86%2Ffood-6.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://malakagharib.com\">Malaka Gharib\u003c/a> is a Filipino Egyptian American journalist and cartoonist. She is the author of the graphic memoirs ‘I Was Their American Dream’ and ‘It Won’t Always Be Like This.’ \u003c/em>\u003c/p>\n\u003cp>\u003cem>The comic was illustrated and written by Malaka Gharib and reported by Andee Tagle. The editor is Becky Harlan. Leave Life Kit a voicemail at \u003c/em>\u003ca href=\"tel:2022169823\">\u003cem>202-216-9823\u003c/em>\u003c/a>\u003cem>, or email them at: \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Listen to Life Kit on\u003c/em>\u003ca href=\"http://n.pr/3LdRb0X\">\u003cem> Apple Podcasts\u003c/em>\u003c/a>\u003cem> and\u003c/em>\u003ca href=\"http://n.pr/3K3xVln\">\u003cem> Spotify\u003c/em>\u003c/a>\u003cem>, or sign up for the\u003c/em>\u003ca href=\"http://n.pr/3xN1tB9\">\u003cem> newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Sometimes we just do what our families did growing up (like storing rice in the rice cooker all day). Sometimes we follow what feels like common sense (if it looks and smells alright, it should be OK to eat, right?). But experts urge a little more caution.\u003c/p>\n\u003cp>\u003ca href=\"https://savvyfs.com/meet-francine/\">\u003cu>Francine Shaw\u003c/u>\u003c/a>, a food safety specialist, and \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/namandje-bumpus\">\u003cu>Namandjé Bumpus\u003c/u>\u003c/a>, principal deputy commissioner at the Food and Drug Administration, answer six honest questions about food prep and safe food handling. If you want to avoid giving your guests (and yourself) food poisoning this season, follow their advice.\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F70%2F12%2F81d8c7a2454c85f386519a00828a%2Ffood-1.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa8%2F0c%2F6ab780a84b569e110aaf2f140501%2Ffood-2.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F88%2F26%2F0f03c019407dbb919614d273cf18%2Ffood-3.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F6e%2F1e%2F99c241ca4470a4bb4f4e34a8bc6d%2Ffood-4.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fb6%2F854572d54248b9ce2e49b546a2ea%2Ffood-5.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/2500x3125+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F3d%2F8d%2F495f05e246dba22cc5b14c3f2a86%2Ffood-6.jpg\">\u003cfigcaption>\u003ccite> (Malaka Gharib/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://malakagharib.com\">Malaka Gharib\u003c/a> is a Filipino Egyptian American journalist and cartoonist. She is the author of the graphic memoirs ‘I Was Their American Dream’ and ‘It Won’t Always Be Like This.’ \u003c/em>\u003c/p>\n\u003cp>\u003cem>The comic was illustrated and written by Malaka Gharib and reported by Andee Tagle. The editor is Becky Harlan. Leave Life Kit a voicemail at \u003c/em>\u003ca href=\"tel:2022169823\">\u003cem>202-216-9823\u003c/em>\u003c/a>\u003cem>, or email them at: \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "In South San Francisco, Noodles and Karaoke Are the Perfect Late-Night Combo",
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"content": "\u003cfigure id=\"attachment_13968150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room.jpg\" alt=\"Illustration: Three middle-aged men singing their hearts out at karaoke while a woman placidly eats a plate of spaghetti.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">At South San Francisco’s E Plus Karaoke and Cafe, the food and the vibes are both top-notch. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist — and \u003c/i>\u003ca href=\"https://www.kqed.org/pop/18439/happy-20th-birthday-wonderwall\">\u003ci>Oasis\u003c/i>\u003c/a>\u003ci> superfan — Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>E Plus Karaoke and Cafe isn’t exactly the world’s most inviting restaurant. Located on a sparse, warehouse-y block of South San Francisco, the dimly lit building is easy to miss if you aren’t actively looking for the “WE ARE OPEN” banner hanging high up on the wall.\u003c/p>\n\u003cp>\u003ci>Was\u003c/i> it open? And was it even a restaurant, really? When we pulled up at 9 o’clock on a Friday night, the front door was locked shut, and a slightly passive-aggressive signboard half-scolded us: “Sorry no dine-in, TO-GO only.” After a minute of uncertainty, a burly security guard with extensive face tattoos finally emerged and asked us, affably, if we’d made a reservation.\u003c/p>\n\u003cp>We had. In fact, we’d been planning this night for months.\u003c/p>\n\u003cp>The reason we’d come to this slightly sketchy-looking shoebox of a karaoke joint was because, like so many of our Asian brethren, we live for karaoke — and also because we’d heard rumors that, in addition to having sweet private rooms (a.k.a. the only style of karaoke I abide) and superior song selection, E Plus also serves surprisingly good Cantonese food. Specifically, the sign in the window promises 港式西餐 — a genre of East-West fusion cuisine characteristic of Hong Kong–style coffee shops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be clear, though, the emphasis is on the karaoke. You aren’t even allowed to eat inside if you haven’t reserved one of those private karaoke rooms ahead of time. But apart from the karaoke, the place is probably best known for being one of just a handful of late-night takeout options in the immediate vicinity of the San Francisco International Airport. Both the kitchen and the karaoke are open until 1:30 a.m. every night.\u003c/p>\n\u003cp>All of which is to say, it didn’t necessarily \u003ci>seem\u003c/i> like there was any incentive for the E Plus kitchen to crank out much better than C plus food.\u003c/p>\n\u003cfigure id=\"attachment_13968154\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968154\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior.jpg\" alt='Illustration: The exterior of E Plus Karaoke and Cafe on a dark night with a full moon. The banner on top of the building reads, \"WE ARE OPEN.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the building’s somewhat uninviting exterior. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One pro tip: Everyone knows the key to a successful karaoke night is assembling the right crew. That’s especially true at E Plus, because the smallest size room will run you $58 an hour (with a two-hour minimum) even before you factor in food and drink — Lord knows, a pricey date night in this economy. But if you can cobble together at least a group of four, E Plus offers a $38 per person combo deal that’s a legitimate bargain: Each person picks a dish and a non-alcoholic drink, and two hours of karaoke time are included.\u003c/p>\n\u003cp>Anyway, our group of four put in our order and then promptly forgot about it in the excitement of scoping out the room we’d been assigned, with its big, shiny couches, moody neon backlighting, and top-notch sound system. Before we knew it, we were fully in our feelings: broing out to an especially lonesome rendition of Savage Garden’s “Truly Madly Deeply” and straining our voices to hit the high notes of the late, great Biz Markie’s “Just a Friend.”\u003c/p>\n\u003cp>Quietly, a staff member brought in the food we’d ordered, crouching down so she wouldn’t block our view of the lyrics. And would you believe that every dish was a hit?\u003c/p>\n\u003cp>Dry-style beef chow fun is a litmus test for any self-respecting \u003ca href=\"https://www.kqed.org/arts/13962284/four-kings-hong-kong-restaurant-san-francisco-chinatown-hella-hungry-interview\">Canto food spot\u003c/a>, and E Plus’s version is as solid a rendition as I’ve had recently: soft, pliable noodles and well-charred beef, all glistening with a wonderfully savory soy sauce sheen. We took one bite and knew we were in good hands.\u003c/p>\n\u003cp>Another house special is the spicy salt-and-pepper fried chicken cartilage, and it’s a knockout — a generous, piping-hot portion of crispy popcorn chicken, essentially, with a little bit of extra texture for good measure. This is the ideal accompaniment to cold beer or sake (both available for purchase) — and exactly the kind of finger food that’s convenient when you want to pop something in your mouth during, say, the 27-second instrumental intro to “Boys of Summer.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13967564,arts_13965215,arts_13961613']\u003c/span>\u003c/span>The roast duck pancake, meanwhile, turns out to be a kind of hybrid between jianbing (a kind of northern Chinese street food crepe) and a Peking duck wrap. The eggy crepe is flecked with black sesame seeds, brushed with hoisin sauce, and then piled with slices of roast duck and rolled up like a burrito. I loved the bit of crispy duck skin you get in every bite, but you’ll want to devour this quickly, as soon as it comes out, before the crepe goes limp and cold.\u003c/p>\n\u003cp>The most classic Hong Kong cafe–style dish that we ordered was the baked pork chop spaghetti — a pile of sweet, ketchup-spiked red sauce spaghetti topped with two big, juicy pork chops and an outlandish amount of stretchy melted cheese. Friends, this is late-night comfort food at its carby finest (though, admittedly, not the easiest or neatest dish to share).\u003c/p>\n\u003cp>To drink, E Plus offers a very respectable rendition of Hong Kong milk tea, served either cold or hot. But more adventurous diners may want to try the most surprising and delightful — and most overtly Hong Kong — menu item: hot Coke with lemon. It is what it sounds like: regular ol’ Coca-Cola, heated up to the temperature of hot tea so that it loses its fizz and amps up its sweetness, then mixed with a few thin rounds of lemon. Served this way, the drink tastes faintly medicinal — and indeed, in Hong Kong it’s a popular home remedy for a cough or sore throat.\u003c/p>\n\u003cp>I like to think it made our singing voices especially potent.\u003c/p>\n\u003cp>Granted, there were some of us who sang with the sweet, dulcet tones of a Filipino angel … and others who, well, compensated for our tone deafness by singing with our whole chest 100% of the time — and not hanging onto even one shred of our dignity. I’ll leave you to imagine who took Whitney’s part and who stepped in as Mariah in the big power-ballad duet moment of the night, “When You Believe.” Who crooned the most mournful old-man version of Gordon Lightfoot’s “If You Could Read My Mind.” And who hit the high notes in “Let It Go” so sweetly and perfectly, we \u003ci>all\u003c/i> thought we’d turned into Disney princesses.\u003c/p>\n\u003cp>After all, the first and only rule of (private room) karaoke is that you keep those memories for yourself. Bury the video evidence. Never speak of it again. At least until the next time you get an irrepressible hankering for Don Henley and deep-fried chicken cartilage, and round up the whole gang once again.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.eplusstudio94080.com/\">\u003ci>E Plus Karaoke and Cafe\u003c/i>\u003c/a>\u003ci> is open 3 p.m.–1:30 a.m. daily at 490 S. Airport Blvd. Ste. A in South San Francisco. Call ahead to reserve a karaoke room if you plan to dine in.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13968150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room.jpg\" alt=\"Illustration: Three middle-aged men singing their hearts out at karaoke while a woman placidly eats a plate of spaghetti.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/2-Karaoke-Room-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">At South San Francisco’s E Plus Karaoke and Cafe, the food and the vibes are both top-notch. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist — and \u003c/i>\u003ca href=\"https://www.kqed.org/pop/18439/happy-20th-birthday-wonderwall\">\u003ci>Oasis\u003c/i>\u003c/a>\u003ci> superfan — Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>E Plus Karaoke and Cafe isn’t exactly the world’s most inviting restaurant. Located on a sparse, warehouse-y block of South San Francisco, the dimly lit building is easy to miss if you aren’t actively looking for the “WE ARE OPEN” banner hanging high up on the wall.\u003c/p>\n\u003cp>\u003ci>Was\u003c/i> it open? And was it even a restaurant, really? When we pulled up at 9 o’clock on a Friday night, the front door was locked shut, and a slightly passive-aggressive signboard half-scolded us: “Sorry no dine-in, TO-GO only.” After a minute of uncertainty, a burly security guard with extensive face tattoos finally emerged and asked us, affably, if we’d made a reservation.\u003c/p>\n\u003cp>We had. In fact, we’d been planning this night for months.\u003c/p>\n\u003cp>The reason we’d come to this slightly sketchy-looking shoebox of a karaoke joint was because, like so many of our Asian brethren, we live for karaoke — and also because we’d heard rumors that, in addition to having sweet private rooms (a.k.a. the only style of karaoke I abide) and superior song selection, E Plus also serves surprisingly good Cantonese food. Specifically, the sign in the window promises 港式西餐 — a genre of East-West fusion cuisine characteristic of Hong Kong–style coffee shops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be clear, though, the emphasis is on the karaoke. You aren’t even allowed to eat inside if you haven’t reserved one of those private karaoke rooms ahead of time. But apart from the karaoke, the place is probably best known for being one of just a handful of late-night takeout options in the immediate vicinity of the San Francisco International Airport. Both the kitchen and the karaoke are open until 1:30 a.m. every night.\u003c/p>\n\u003cp>All of which is to say, it didn’t necessarily \u003ci>seem\u003c/i> like there was any incentive for the E Plus kitchen to crank out much better than C plus food.\u003c/p>\n\u003cfigure id=\"attachment_13968154\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13968154\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior.jpg\" alt='Illustration: The exterior of E Plus Karaoke and Cafe on a dark night with a full moon. The banner on top of the building reads, \"WE ARE OPEN.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/1-Exterior-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the building’s somewhat uninviting exterior. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One pro tip: Everyone knows the key to a successful karaoke night is assembling the right crew. That’s especially true at E Plus, because the smallest size room will run you $58 an hour (with a two-hour minimum) even before you factor in food and drink — Lord knows, a pricey date night in this economy. But if you can cobble together at least a group of four, E Plus offers a $38 per person combo deal that’s a legitimate bargain: Each person picks a dish and a non-alcoholic drink, and two hours of karaoke time are included.\u003c/p>\n\u003cp>Anyway, our group of four put in our order and then promptly forgot about it in the excitement of scoping out the room we’d been assigned, with its big, shiny couches, moody neon backlighting, and top-notch sound system. Before we knew it, we were fully in our feelings: broing out to an especially lonesome rendition of Savage Garden’s “Truly Madly Deeply” and straining our voices to hit the high notes of the late, great Biz Markie’s “Just a Friend.”\u003c/p>\n\u003cp>Quietly, a staff member brought in the food we’d ordered, crouching down so she wouldn’t block our view of the lyrics. And would you believe that every dish was a hit?\u003c/p>\n\u003cp>Dry-style beef chow fun is a litmus test for any self-respecting \u003ca href=\"https://www.kqed.org/arts/13962284/four-kings-hong-kong-restaurant-san-francisco-chinatown-hella-hungry-interview\">Canto food spot\u003c/a>, and E Plus’s version is as solid a rendition as I’ve had recently: soft, pliable noodles and well-charred beef, all glistening with a wonderfully savory soy sauce sheen. We took one bite and knew we were in good hands.\u003c/p>\n\u003cp>Another house special is the spicy salt-and-pepper fried chicken cartilage, and it’s a knockout — a generous, piping-hot portion of crispy popcorn chicken, essentially, with a little bit of extra texture for good measure. This is the ideal accompaniment to cold beer or sake (both available for purchase) — and exactly the kind of finger food that’s convenient when you want to pop something in your mouth during, say, the 27-second instrumental intro to “Boys of Summer.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>The roast duck pancake, meanwhile, turns out to be a kind of hybrid between jianbing (a kind of northern Chinese street food crepe) and a Peking duck wrap. The eggy crepe is flecked with black sesame seeds, brushed with hoisin sauce, and then piled with slices of roast duck and rolled up like a burrito. I loved the bit of crispy duck skin you get in every bite, but you’ll want to devour this quickly, as soon as it comes out, before the crepe goes limp and cold.\u003c/p>\n\u003cp>The most classic Hong Kong cafe–style dish that we ordered was the baked pork chop spaghetti — a pile of sweet, ketchup-spiked red sauce spaghetti topped with two big, juicy pork chops and an outlandish amount of stretchy melted cheese. Friends, this is late-night comfort food at its carby finest (though, admittedly, not the easiest or neatest dish to share).\u003c/p>\n\u003cp>To drink, E Plus offers a very respectable rendition of Hong Kong milk tea, served either cold or hot. But more adventurous diners may want to try the most surprising and delightful — and most overtly Hong Kong — menu item: hot Coke with lemon. It is what it sounds like: regular ol’ Coca-Cola, heated up to the temperature of hot tea so that it loses its fizz and amps up its sweetness, then mixed with a few thin rounds of lemon. Served this way, the drink tastes faintly medicinal — and indeed, in Hong Kong it’s a popular home remedy for a cough or sore throat.\u003c/p>\n\u003cp>I like to think it made our singing voices especially potent.\u003c/p>\n\u003cp>Granted, there were some of us who sang with the sweet, dulcet tones of a Filipino angel … and others who, well, compensated for our tone deafness by singing with our whole chest 100% of the time — and not hanging onto even one shred of our dignity. I’ll leave you to imagine who took Whitney’s part and who stepped in as Mariah in the big power-ballad duet moment of the night, “When You Believe.” Who crooned the most mournful old-man version of Gordon Lightfoot’s “If You Could Read My Mind.” And who hit the high notes in “Let It Go” so sweetly and perfectly, we \u003ci>all\u003c/i> thought we’d turned into Disney princesses.\u003c/p>\n\u003cp>After all, the first and only rule of (private room) karaoke is that you keep those memories for yourself. Bury the video evidence. Never speak of it again. At least until the next time you get an irrepressible hankering for Don Henley and deep-fried chicken cartilage, and round up the whole gang once again.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eplusstudio94080.com/\">\u003ci>E Plus Karaoke and Cafe\u003c/i>\u003c/a>\u003ci> is open 3 p.m.–1:30 a.m. daily at 490 S. Airport Blvd. Ste. A in South San Francisco. Call ahead to reserve a karaoke room if you plan to dine in.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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