think globally, eat globally, throw functionally
... with pomegranate pips, no less! So PSPSWPP. Seems perfect for the current "pumpkin spice everything" season we seem to be having in the States. To make these waffles you'll need a good sourdough starter. I'm not going to go over how to build one here; I recommend that you get…
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For the second year, I will be selling my pottery at the Cole Valley Fair, this Sunday. Come see me and buy some pottery! Cole Valley Fair 10am to 6pm Sunday, Sept. 27th Carl & Cole to Carl & Rivoli San Francisco The Cole Valley Fair is possibly the only…
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It's late August, which means pepper season. For many folks, it's also Oh-God-don't-you-dare-turn-on-the-oven-in-the-house season, which makes it challenging to prepare stuffed peppers at the height of pepper ripeness, when they are best. Believe it or not, it was that temperature in San Francisco this weekend, so I devised a way…
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I know, more brunch food, right? What can I say, I love brunch. This dish aims to take advantage of ripe summer tomatoes. Ideally, use some interesting heirloom tomatoes for this, like green zebras, Cherokee purples, Early Girls, or San Marzanos. Don't make it with off-season supermarket tomatoes, you'll regret…
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What's the difference between a pizza and a flatbread? Well, one is a meal for $20 and the other is an appetizer for $15. Since these are appetizer-sized, I'm calling them flatbreads. For those who haven't done grilled pizza before, here's how it works: get the grill nice and hot…
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Picture: squash farinata It's not too often that someone gives me a galley of an upcoming cookbook to check out, so I felt that Crossroads by Tal Ronnen deserved a full blog review. So, here goes. If you follow food news at all, Crossroads is the vegan cookbook you're going…
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