What’s the most San Francisco recipe on New York Times Cooking? NYT Food columnist Eric Kim’s choice made perfect sense: creamy, buttery garlic noodles. This dish is all about umami-packed garlic overload. Food writer J. Kenji López-Alt’s NYT Cooking recipe was adapted from the garlic noodles served at Bay Area chef Helene An’s lauded Vietnamese restaurant Thanh Long.
Of course, the recipe calls for 20 cloves of garlic. A humble amount. A reasonable amount. But I live in San Francisco, where subtlety is obsolete so I used 86 cloves — one for every Dracula film released since 1920.
Listen to the Forum interview with New York Times’ Eric Kim.
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About No Crumbs: In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.