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"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
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"disqusTitle": "Celebrating Bay Area Women Chefs on International Women's Day",
"title": "Celebrating Bay Area Women Chefs on International Women's Day",
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"content": "\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where To Get the Best Fresh Noodles In Oakland",
"title": "Where To Get the Best Fresh Noodles In Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
"title": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>[contextly_sidebar id=\"VioZxO9RQ2SnPlPZAZoWzabbh5ZvHBLt\"]\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\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 bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "106855 http://ww2.kqed.org/bayareabites/?p=106855",
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"excerpt": "Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n",
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"description": "Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n",
"title": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting | KQED",
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"headline": "Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\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 bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"title": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106717,106714,106713,106710,106708,106707,106706,106704\"]\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Homemade eggrolls? Yes you can.",
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"title": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls | KQED",
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"headline": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
"title": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
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"description": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
"title": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce | KQED",
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"headline": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "106619 http://ww2.kqed.org/bayareabites/?p=106619",
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"excerpt": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
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"description": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers | KQED",
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"headline": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Throw The Country's Most Extravagant Super Bowl Party",
"title": "How To Throw The Country's Most Extravagant Super Bowl Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"headline": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story from NPR:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\u003c/p>\n\u003cp>\u003cem>Editor's Note: It's National Popcorn Day! We're celebrating by bringing back this tale, first published in 2014, on the history of the beloved snack.\u003c/em>\u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Popcorn has been around at least 4,000 years. The Aztecs even had a word for the sound of kernels popping — \u003cem>totopoca\u003c/em>. On National Popcorn Day, ponder the story of this beloved snack.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story from NPR:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\u003c/p>\n\u003cp>\u003cem>Editor's Note: It's National Popcorn Day! We're celebrating by bringing back this tale, first published in 2014, on the history of the beloved snack.\u003c/em>\u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"title": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n",
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"description": "An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n",
"title": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods | KQED",
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"headline": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"datePublished": "2016-01-01T10:22:31-08:00",
"dateModified": "2019-01-02T11:08:39-08:00",
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"slug": "for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods",
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"source": "Health and Nutrition",
"path": "/bayareabites/105639/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"title": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/Ei8Aoqc-SGg\u003c/p>\n\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\n\u003cp>https://youtu.be/o5iBX__B_QM\u003c/p>\n\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
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"description": "Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.",
"title": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes | KQED",
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"headline": "New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/Ei8Aoqc-SGg'\n title='//www.youtube.com/embed/Ei8Aoqc-SGg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\n\u003c/li>\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/o5iBX__B_QM'\n title='//www.youtube.com/embed/o5iBX__B_QM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"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 />",
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"meta": {
"site": "radio",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"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.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"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/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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": {
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"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/",
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"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",
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"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": {
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"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"
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},
"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": {
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"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",
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