window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_86536": {
"type": "attachments",
"id": "bayareabites_86536",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86536",
"found": true
},
"parent": 86210,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/fritter-ingredients640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1408663977,
"modified": 1408663977,
"caption": null,
"description": null,
"title": "fritter-ingredients640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84581": {
"type": "attachments",
"id": "bayareabites_84581",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84581",
"found": true
},
"parent": 84422,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/menu-image640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404448676,
"modified": 1404448676,
"caption": null,
"description": null,
"title": "menu-image640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84569": {
"type": "attachments",
"id": "bayareabites_84569",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84569",
"found": true
},
"parent": 84432,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/cocktail-final640x360a.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404445608,
"modified": 1404445608,
"caption": null,
"description": null,
"title": "cocktail-final640x360a",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84521": {
"type": "attachments",
"id": "bayareabites_84521",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84521",
"found": true
},
"parent": 84417,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/final-icecream-cobbler640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404363989,
"modified": 1404363989,
"caption": null,
"description": null,
"title": "final-icecream-cobbler640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84475": {
"type": "attachments",
"id": "bayareabites_84475",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84475",
"found": true
},
"parent": 84279,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/couscous-salad640x360b.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404355623,
"modified": 1404355623,
"caption": null,
"description": null,
"title": "couscous-salad640x360b",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84445": {
"type": "attachments",
"id": "bayareabites_84445",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84445",
"found": true
},
"parent": 84257,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/flank-steak-final640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404349557,
"modified": 1404349557,
"caption": null,
"description": null,
"title": "flank-steak-final640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84293": {
"type": "attachments",
"id": "bayareabites_84293",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84293",
"found": true
},
"parent": 84267,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/zucchini-salad-final640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404183759,
"modified": 1404183759,
"caption": null,
"description": null,
"title": "zucchini-salad-final640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84218": {
"type": "attachments",
"id": "bayareabites_84218",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84218",
"found": true
},
"parent": 84118,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/corn-finished640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404173121,
"modified": 1404173121,
"caption": null,
"description": null,
"title": "corn-finished640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83523": {
"type": "attachments",
"id": "bayareabites_83523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83523",
"found": true
},
"parent": 83092,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/fathers-day640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402777104,
"modified": 1402777104,
"caption": null,
"description": null,
"title": "fathers-day640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83478": {
"type": "attachments",
"id": "bayareabites_83478",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83478",
"found": true
},
"parent": 83063,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/creamsicle-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402702333,
"modified": 1402702333,
"caption": null,
"description": null,
"title": "creamsicle-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83445": {
"type": "attachments",
"id": "bayareabites_83445",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83445",
"found": true
},
"parent": 83079,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/micheladas-toast640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402697105,
"modified": 1402697105,
"caption": null,
"description": null,
"title": "micheladas-toast640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83336": {
"type": "attachments",
"id": "bayareabites_83336",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83336",
"found": true
},
"parent": 83068,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/finished-buns640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402625382,
"modified": 1402625382,
"caption": null,
"description": null,
"title": "finished-buns640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
}
},
"pagesReducer": {
"bayareabites_category_holiday-recipes": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"score": 13.896141
},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"title": "holiday recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 19
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holiday-recipes",
"seeMore": false,
"paginated": true,
"page": 19
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_86210": {
"type": "posts",
"id": "bayareabites_86210",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86210",
"score": null,
"sort": [
1408714146000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408714146,
"format": "aside",
"disqusTitle": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"title": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86219,bayareabites_65185' label='More Summer Recipes']\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
"disqusIdentifier": "86210 http://blogs.kqed.org/bayareabites/?p=86210",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 671,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1561416233,
"excerpt": "Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ",
"title": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"datePublished": "2014-08-22T06:29:06-07:00",
"dateModified": "2019-06-24T15:43:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip",
"status": "publish",
"path": "/bayareabites/86210/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_86219,bayareabites_65185",
"label": "More Summer Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86210/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_10963",
"bayareabites_13697",
"bayareabites_11765",
"bayareabites_577",
"bayareabites_218",
"bayareabites_2890",
"bayareabites_1258"
],
"featImg": "bayareabites_86536",
"label": "bayareabites"
},
"bayareabites_84422": {
"type": "posts",
"id": "bayareabites_84422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84422",
"score": null,
"sort": [
1404448832000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404448832,
"format": "standard",
"disqusTitle": "Make Your Own Fireworks With This Fourth of July BBQ menu!",
"title": "Make Your Own Fireworks With This Fourth of July BBQ menu!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "84422 http://blogs.kqed.org/bayareabites/?p=84422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/03/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 147,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 3
},
"modified": 1550609476,
"excerpt": "If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.",
"title": "Make Your Own Fireworks With This Fourth of July BBQ menu! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Make Your Own Fireworks With This Fourth of July BBQ menu!",
"datePublished": "2014-07-03T21:40:32-07:00",
"dateModified": "2019-02-19T12:51:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "make-your-own-fireworks-with-this-fourth-of-july-bbq-menu",
"status": "publish",
"path": "/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_1289",
"bayareabites_504",
"bayareabites_1172",
"bayareabites_89",
"bayareabites_515",
"bayareabites_16297",
"bayareabites_16300",
"bayareabites_14738",
"bayareabites_1815",
"bayareabites_753",
"bayareabites_3682",
"bayareabites_13083"
],
"featImg": "bayareabites_84581",
"label": "bayareabites"
},
"bayareabites_84432": {
"type": "posts",
"id": "bayareabites_84432",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84432",
"score": null,
"sort": [
1404445946000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404445946,
"format": "aside",
"disqusTitle": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz",
"title": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84555,84553,84560,84559,84550,84551\"]\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "84432 http://blogs.kqed.org/bayareabites/?p=84432",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 378,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1550609574,
"excerpt": "Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.",
"title": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz",
"datePublished": "2014-07-03T20:52:26-07:00",
"dateModified": "2019-02-19T12:52:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz",
"status": "publish",
"path": "/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "84555,84553,84560,84559,84550,84551",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_504",
"bayareabites_89",
"bayareabites_1213",
"bayareabites_1079",
"bayareabites_4141",
"bayareabites_14738",
"bayareabites_3682",
"bayareabites_13083"
],
"featImg": "bayareabites_84569",
"label": "bayareabites"
},
"bayareabites_84417": {
"type": "posts",
"id": "bayareabites_84417",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84417",
"score": null,
"sort": [
1404420414000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404420414,
"format": "aside",
"disqusTitle": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler",
"title": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84499,84502,84484\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "84417 http://blogs.kqed.org/bayareabites/?p=84417",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 871,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1550609644,
"excerpt": "This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?",
"title": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler",
"datePublished": "2014-07-03T13:46:54-07:00",
"dateModified": "2019-02-19T12:54:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler",
"status": "publish",
"path": "/bayareabites/84417/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "84499,84502,84484",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84417/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_8243",
"bayareabites_1172",
"bayareabites_4125",
"bayareabites_16300",
"bayareabites_14738",
"bayareabites_3682"
],
"featImg": "bayareabites_84521",
"label": "bayareabites"
},
"bayareabites_84279": {
"type": "posts",
"id": "bayareabites_84279",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84279",
"score": null,
"sort": [
1404411540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404411540,
"format": "aside",
"disqusTitle": "Crowd-Pleasing Summer Couscous Pesto Salad",
"title": "Crowd-Pleasing Summer Couscous Pesto Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "84279 http://blogs.kqed.org/bayareabites/?p=84279",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 538,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1550609777,
"excerpt": "This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.",
"title": "Crowd-Pleasing Summer Couscous Pesto Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Crowd-Pleasing Summer Couscous Pesto Salad",
"datePublished": "2014-07-03T11:19:00-07:00",
"dateModified": "2019-02-19T12:56:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "4th-of-july-recipe-summer-couscous-pesto-salad",
"status": "publish",
"path": "/bayareabites/84279/4th-of-july-recipe-summer-couscous-pesto-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84279/4th-of-july-recipe-summer-couscous-pesto-salad",
"authors": [
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_1289",
"bayareabites_13515",
"bayareabites_755",
"bayareabites_8987",
"bayareabites_14738",
"bayareabites_1815",
"bayareabites_3682"
],
"featImg": "bayareabites_84475",
"label": "bayareabites"
},
"bayareabites_84257": {
"type": "posts",
"id": "bayareabites_84257",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84257",
"score": null,
"sort": [
1404352872000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404352872,
"format": "aside",
"disqusTitle": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad",
"title": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "84257 http://blogs.kqed.org/bayareabites/?p=84257",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 635,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1550609866,
"excerpt": "There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.",
"title": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad",
"datePublished": "2014-07-02T19:01:12-07:00",
"dateModified": "2019-02-19T12:57:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad",
"status": "publish",
"path": "/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad",
"authors": [
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_2113",
"bayareabites_1289",
"bayareabites_16297",
"bayareabites_14738",
"bayareabites_1815",
"bayareabites_753",
"bayareabites_3682"
],
"featImg": "bayareabites_84445",
"label": "bayareabites"
},
"bayareabites_84267": {
"type": "posts",
"id": "bayareabites_84267",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84267",
"score": null,
"sort": [
1404315560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404315560,
"format": "aside",
"disqusTitle": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"title": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "84267 http://blogs.kqed.org/bayareabites/?p=84267",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 545,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1550609955,
"excerpt": "This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.",
"title": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"datePublished": "2014-07-02T08:39:20-07:00",
"dateModified": "2019-02-19T12:59:15-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago",
"status": "publish",
"path": "/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_8243",
"bayareabites_1080",
"bayareabites_16301",
"bayareabites_14738",
"bayareabites_1815",
"bayareabites_3682",
"bayareabites_1258"
],
"featImg": "bayareabites_84293",
"label": "bayareabites"
},
"bayareabites_84118": {
"type": "posts",
"id": "bayareabites_84118",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84118",
"score": null,
"sort": [
1404221012000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404221012,
"format": "aside",
"disqusTitle": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
"title": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "84118 http://blogs.kqed.org/bayareabites/?p=84118",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 523,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1550610080,
"excerpt": "Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.",
"title": "Summer BBQ Recipe: Throw Your Corn On The Grill! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
"datePublished": "2014-07-01T06:23:32-07:00",
"dateModified": "2019-02-19T13:01:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "4th-of-july-recipe-throw-your-corn-on-the-grill",
"status": "publish",
"path": "/bayareabites/84118/4th-of-july-recipe-throw-your-corn-on-the-grill",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84118/4th-of-july-recipe-throw-your-corn-on-the-grill",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_1289",
"bayareabites_12846",
"bayareabites_515",
"bayareabites_16302",
"bayareabites_16297",
"bayareabites_13513",
"bayareabites_8987",
"bayareabites_14738",
"bayareabites_3682"
],
"featImg": "bayareabites_84218",
"label": "bayareabites"
},
"bayareabites_83092": {
"type": "posts",
"id": "bayareabites_83092",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83092",
"score": null,
"sort": [
1402777428000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402777428,
"format": "standard",
"disqusTitle": "Father's Day Menu: Classic Summer BBQ with a Twist",
"title": "Father's Day Menu: Classic Summer BBQ with a Twist",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "83092 http://blogs.kqed.org/bayareabites/?p=83092",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/14/fathers-day-menu-classic-summer-bbq-with-a-twist/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 205,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1528228818,
"excerpt": "This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.",
"title": "Father's Day Menu: Classic Summer BBQ with a Twist | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Father's Day Menu: Classic Summer BBQ with a Twist",
"datePublished": "2014-06-14T13:23:48-07:00",
"dateModified": "2018-06-05T13:00:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fathers-day-menu-classic-summer-bbq-with-a-twist",
"status": "publish",
"path": "/bayareabites/83092/fathers-day-menu-classic-summer-bbq-with-a-twist",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83092/fathers-day-menu-classic-summer-bbq-with-a-twist",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_12013",
"bayareabites_1964",
"bayareabites_2269",
"bayareabites_9327",
"bayareabites_13436",
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_13446",
"bayareabites_13445",
"bayareabites_9329"
],
"featImg": "bayareabites_83523",
"label": "bayareabites"
},
"bayareabites_83063": {
"type": "posts",
"id": "bayareabites_83063",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83063",
"score": null,
"sort": [
1402773759000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402773759,
"format": "aside",
"disqusTitle": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
"title": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83463,83468,83469\"] \u003c/p>\n\u003cli>Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\" alt=\"The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished frozen Dreamy Creamy Creamsicle. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "83063 http://blogs.kqed.org/bayareabites/?p=83063",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 532,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1528227080,
"excerpt": "Just thinking about these creamy orange-and-vanilla pops makes me want one right now. You’ll want to make a batch of these for the next beautiful sunny summer day!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just thinking about these creamy orange-and-vanilla pops makes me want one right now. You’ll want to make a batch of these for the next beautiful sunny summer day!",
"title": "Dreamy, Creamy, Orange and Vanilla Creamsicles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
"datePublished": "2014-06-14T12:22:39-07:00",
"dateModified": "2018-06-05T12:31:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dreamy-creamy-orange-and-vanilla-creamsicles",
"status": "publish",
"path": "/bayareabites/83063/dreamy-creamy-orange-and-vanilla-creamsicles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83463,83468,83469",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\" alt=\"The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished frozen Dreamy Creamy Creamsicle. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83063/dreamy-creamy-orange-and-vanilla-creamsicles",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_2269",
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_312"
],
"featImg": "bayareabites_83478",
"label": "bayareabites"
},
"bayareabites_83079": {
"type": "posts",
"id": "bayareabites_83079",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83079",
"score": null,
"sort": [
1402767586000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402767586,
"format": "aside",
"disqusTitle": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
"title": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83452,83441,83453\"] \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83448,83443,83451\"] \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "83079 http://blogs.kqed.org/bayareabites/?p=83079",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 523,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1528227107,
"excerpt": "If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ",
"title": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
"datePublished": "2014-06-14T10:39:46-07:00",
"dateModified": "2018-06-05T12:31:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day",
"status": "publish",
"path": "/bayareabites/83079/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83452,83441,83453",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83448,83443,83451",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83079/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_14753",
"bayareabites_12013",
"bayareabites_1561",
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_13445"
],
"featImg": "bayareabites_83445",
"label": "bayareabites"
},
"bayareabites_83068": {
"type": "posts",
"id": "bayareabites_83068",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83068",
"score": null,
"sort": [
1402684009000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402684009,
"format": "aside",
"disqusTitle": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"title": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83327,83318,83319,83342,83340,83339\"] \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n[youtube //www.youtube.com/watch?v=8HmAAteH-BA]\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83333,83328,83331\"] \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83330,83329,83335\"] \u003cbr>\n[youtube //www.youtube.com/watch?v=29K9S5LHCRA]\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83320,83325,83324\"] \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "83068 http://blogs.kqed.org/bayareabites/?p=83068",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 781,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1528227007,
"excerpt": "Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.",
"title": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"datePublished": "2014-06-13T11:26:49-07:00",
"dateModified": "2018-06-05T12:30:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"status": "publish",
"path": "/bayareabites/83068/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83327,83318,83319,83342,83340,83339",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8HmAAteH-BA'\n title='//www.youtube.com/embed/8HmAAteH-BA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83333,83328,83331",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83330,83329,83335",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/29K9S5LHCRA'\n title='//www.youtube.com/embed/29K9S5LHCRA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83320,83325,83324",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83068/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_59",
"bayareabites_13442",
"bayareabites_1964",
"bayareabites_987",
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_13443",
"bayareabites_1967"
],
"featImg": "bayareabites_83336",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"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.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holiday-recipes": {
"isFetching": false,
"latestQuery": {
"from": 216,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 284,
"relation": "eq"
},
"items": [
"bayareabites_86210",
"bayareabites_84422",
"bayareabites_84432",
"bayareabites_84417",
"bayareabites_84279",
"bayareabites_84257",
"bayareabites_84267",
"bayareabites_84118",
"bayareabites_83092",
"bayareabites_83063",
"bayareabites_83079",
"bayareabites_83068"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holiday-recipes": {
"isLoading": true
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_10963": {
"type": "terms",
"id": "bayareabites_10963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dip",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dip Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5422,
"slug": "dip",
"isLoading": false,
"link": "/bayareabites/tag/dip"
},
"bayareabites_13697": {
"type": "terms",
"id": "bayareabites_13697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fritters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fritters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8169,
"slug": "fritters",
"isLoading": false,
"link": "/bayareabites/tag/fritters"
},
"bayareabites_11765": {
"type": "terms",
"id": "bayareabites_11765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6227,
"slug": "labor-day",
"isLoading": false,
"link": "/bayareabites/tag/labor-day"
},
"bayareabites_577": {
"type": "terms",
"id": "bayareabites_577",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "577",
"found": true
},
"relationships": {},
"featImg": null,
"name": "latkes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "latkes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 542,
"slug": "latkes",
"isLoading": false,
"link": "/bayareabites/tag/latkes"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_1258": {
"type": "terms",
"id": "bayareabites_1258",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zucchini",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zucchini Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1101,
"slug": "zucchini",
"isLoading": false,
"link": "/bayareabites/tag/zucchini"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_8243": {
"type": "terms",
"id": "bayareabites_8243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "4th of july",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "4th of july Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2696,
"slug": "4th-of-july",
"isLoading": false,
"link": "/bayareabites/tag/4th-of-july"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_1172": {
"type": "terms",
"id": "bayareabites_1172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cobbler",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cobbler Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1033,
"slug": "cobbler",
"isLoading": false,
"link": "/bayareabites/tag/cobbler"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_16297": {
"type": "terms",
"id": "bayareabites_16297",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16297",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100627,
"slug": "grilling-recipes",
"isLoading": false,
"link": "/bayareabites/tag/grilling-recipes"
},
"bayareabites_16300": {
"type": "terms",
"id": "bayareabites_16300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nectarine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nectarine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100630,
"slug": "nectarine",
"isLoading": false,
"link": "/bayareabites/tag/nectarine"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_753": {
"type": "terms",
"id": "bayareabites_753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 771,
"slug": "steak",
"isLoading": false,
"link": "/bayareabites/tag/steak"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_13083": {
"type": "terms",
"id": "bayareabites_13083",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13083",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vodka",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vodka Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7546,
"slug": "vodka",
"isLoading": false,
"link": "/bayareabites/tag/vodka"
},
"bayareabites_1213": {
"type": "terms",
"id": "bayareabites_1213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cucumber",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cucumber Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1069,
"slug": "cucumber",
"isLoading": false,
"link": "/bayareabites/tag/cucumber"
},
"bayareabites_1079": {
"type": "terms",
"id": "bayareabites_1079",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1079",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lemon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lemon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 969,
"slug": "lemon",
"isLoading": false,
"link": "/bayareabites/tag/lemon"
},
"bayareabites_4141": {
"type": "terms",
"id": "bayareabites_4141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2596,
"slug": "mint",
"isLoading": false,
"link": "/bayareabites/tag/mint"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_4125": {
"type": "terms",
"id": "bayareabites_4125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2589,
"slug": "dessert-recipes",
"isLoading": false,
"link": "/bayareabites/tag/dessert-recipes"
},
"bayareabites_13515": {
"type": "terms",
"id": "bayareabites_13515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "couscous",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "couscous Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7985,
"slug": "couscous",
"isLoading": false,
"link": "/bayareabites/tag/couscous"
},
"bayareabites_755": {
"type": "terms",
"id": "bayareabites_755",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "755",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 896,
"slug": "pasta",
"isLoading": false,
"link": "/bayareabites/tag/pasta"
},
"bayareabites_8987": {
"type": "terms",
"id": "bayareabites_8987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3440,
"slug": "pesto",
"isLoading": false,
"link": "/bayareabites/tag/pesto"
},
"bayareabites_2113": {
"type": "terms",
"id": "bayareabites_2113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arugula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arugula Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1577,
"slug": "arugula",
"isLoading": false,
"link": "/bayareabites/tag/arugula"
},
"bayareabites_1080": {
"type": "terms",
"id": "bayareabites_1080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 970,
"slug": "almond",
"isLoading": false,
"link": "/bayareabites/tag/almond"
},
"bayareabites_16301": {
"type": "terms",
"id": "bayareabites_16301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asiago",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asiago Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100631,
"slug": "asiago",
"isLoading": false,
"link": "/bayareabites/tag/asiago"
},
"bayareabites_12846": {
"type": "terms",
"id": "bayareabites_12846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cilantro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cilantro Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7309,
"slug": "cilantro",
"isLoading": false,
"link": "/bayareabites/tag/cilantro"
},
"bayareabites_16302": {
"type": "terms",
"id": "bayareabites_16302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elotes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elotes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100632,
"slug": "elotes",
"isLoading": false,
"link": "/bayareabites/tag/elotes"
},
"bayareabites_13513": {
"type": "terms",
"id": "bayareabites_13513",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13513",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mexican Street Corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mexican Street Corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7983,
"slug": "mexican-street-corn",
"isLoading": false,
"link": "/bayareabites/tag/mexican-street-corn"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_12013": {
"type": "terms",
"id": "bayareabites_12013",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12013",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer-cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer-cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6475,
"slug": "beer-cocktail",
"isLoading": false,
"link": "/bayareabites/tag/beer-cocktail"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_2269": {
"type": "terms",
"id": "bayareabites_2269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "creamsicles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "creamsicles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1692,
"slug": "creamsicles",
"isLoading": false,
"link": "/bayareabites/tag/creamsicles"
},
"bayareabites_9327": {
"type": "terms",
"id": "bayareabites_9327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deviled eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deviled eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3781,
"slug": "deviled-eggs",
"isLoading": false,
"link": "/bayareabites/tag/deviled-eggs"
},
"bayareabites_13436": {
"type": "terms",
"id": "bayareabites_13436",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13436",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY burger buns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY burger buns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7905,
"slug": "diy-burger-buns",
"isLoading": false,
"link": "/bayareabites/tag/diy-burger-buns"
},
"bayareabites_2304": {
"type": "terms",
"id": "bayareabites_2304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1716,
"slug": "fathers-day",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day"
},
"bayareabites_16176": {
"type": "terms",
"id": "bayareabites_16176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100506,
"slug": "fathers-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day-recipes"
},
"bayareabites_13446": {
"type": "terms",
"id": "bayareabites_13446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "menu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "menu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7915,
"slug": "menu",
"isLoading": false,
"link": "/bayareabites/tag/menu"
},
"bayareabites_13445": {
"type": "terms",
"id": "bayareabites_13445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Micheladas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Micheladas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7914,
"slug": "micheladas",
"isLoading": false,
"link": "/bayareabites/tag/micheladas"
},
"bayareabites_9329": {
"type": "terms",
"id": "bayareabites_9329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potato salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potato salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3783,
"slug": "potato-salad",
"isLoading": false,
"link": "/bayareabites/tag/potato-salad"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_1561": {
"type": "terms",
"id": "bayareabites_1561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1272,
"slug": "cocktail",
"isLoading": false,
"link": "/bayareabites/tag/cocktail"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_59": {
"type": "terms",
"id": "bayareabites_59",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "59",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 22,
"slug": "bread",
"isLoading": false,
"link": "/bayareabites/tag/bread"
},
"bayareabites_13442": {
"type": "terms",
"id": "bayareabites_13442",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13442",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger buns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger buns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7911,
"slug": "burger-buns",
"isLoading": false,
"link": "/bayareabites/tag/burger-buns"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_13443": {
"type": "terms",
"id": "bayareabites_13443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fathers's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fathers's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7912,
"slug": "fatherss-day",
"isLoading": false,
"link": "/bayareabites/tag/fatherss-day"
},
"bayareabites_1967": {
"type": "terms",
"id": "bayareabites_1967",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homemade bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homemade bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1492,
"slug": "homemade-bread",
"isLoading": false,
"link": "/bayareabites/tag/homemade-bread"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}