Recipe: Purple potato cupcakes with molasses cream cheese frosting
Purple potatoes add an earthy flavor to these decadent spiced cupcakes with a rich, velvety frosting.
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Recipe: Korean-style soba noodle salad
Nutty soba noodles, crisp romaine lettuce and refreshing cucumber strips are topped with a sweet-spicy vinaigrette for a light, satisfying meal.
Recipe: Chewy, crunchy Mochiko chicken
While you may not be attending a lot of potlucks these days, this easy fried chicken dish travels well, so pack it up in a picnic basket for a socially distanced hike or outdoor meal.
Recent stories
Recipe: No-knead, can’t-fail bread anyone can bake
This simple, customizable bread recipe is a great place to start for new bakers. We got tips from recipe creator Mark Bittman along with other bakers to ensure the perfect loaf.
Recipe: Easy oatmeal cookies
This recipe is both forgiving and flexible (two qualities we could all use right now).
The pandemic ended his book tour, but chef-author David Lebovitz is in ‘good spirits’
The longtime food blogger and former Chez Panisse pastry chef says comfort food and cocktails will help us get through these times.
Green reign: Bryant Terry unites vegans and non-vegans alike in his ‘Vegetable Kingdom’
The Afro-vegan chef aims to show more people that eating vegetable-based meals is simple, affordable and delicious.
Recipe: Blood orange poppy seed cake
The tangy citrus flavor in this light, vibrant cake is balanced with warm vanilla and toasty poppy seeds.
Recipe: Frosted fig torte
This simple, rustic recipe featuring fresh figs, aromatic spices and a decadent cream cheese frosting will fill your kitchen with sweet autumn aromas.
La Cocina’s cookbook highlights recipes and women chefs from around the world
‘We Are La Cocina’ features 40 chefs who’ve participated in the celebrated food incubator program and their recipes, including a Cambodian chicken salad from Nite Yun of Nyum Bai, shared here.
‘East Bay Cooks’ shines a light on favorite chefs, recipes from the region
James Beard-award winning food writer Carolyn Jung’s new cookbook features profiles and recipes from 41 chefs and business owners based in Berkeley, Oakland, Emeryville and beyond.
Try this breakfast recipe: Tacubaya chilaquiles with guajillo chile sauce
Restaurateur Dona Savitsky shares her recipe for this favorite Mexican breakfast dish made with scrambled eggs and sauteed tortilla chips in a flavorful red sauce.
