Embarcadero: The San Francisco Treat

My buddy Chris and I are old-school: Instead of Twitter or Instagram, we still text food pictures to each other. Random times during the week, our phones will chime on receipt of another sumptuous food shot of what the other was eating at that...

A server in a fitted jacket stands at our table at Angler, a 3-month-old luxury seafood restaurant in the Beverly Center, leaning over a small wooden cart. His object of focus is a palm-sized banana pancake — flavored with ripe banana but also...

I respect the dietary choices made by all vegans and vegetarians, but I'm particularly in awe of the commitment required by the raw-food movement. As if avoiding all meat and animal products isn't already challenging, it takes a certain kind of...

If there is one last great culinary mountaintop most of us Westerners have yet dared to climb, it's the fermented delicacy known as stinky tofu. Think you've conquered ripe French cheeses? Thai fish sauce? Kimchi? They're child's play. Stinky tofu...

There's no better application for SPAM®–Hormel's infamous canned, luncheon-meat product–than in musubi. Slice off a thick section, sear it on a skillet, then lay it over a platform of sticky rice with a belt of seaweed tied around it, and you get...