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gluten-free culinary adventures in the city by the bay

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As with all of the recipes that we post, they get tested on our friends first. Last night, we had the opportunity to test out the Macadamia Nut Pie Crust. Admittedly, it was the first time we made it as...
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Lately we have been inspired by the Raw Food movement. Raw food recipes use nuts and seeds to re-create foods like crackers and pie crusts without using processed ingredients (most notably there is no...
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Toasting nuts brings out a deeper and richer flavor. Whenever we use nuts in cooking-even to simply garnish a salad, we always use them toasted. The premise is quite simple: use high heat and short cooking...
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Micki
For what are you grateful? In this post, it's Cafe Gratitude. To say that this place is a little unusual is an understatement, but we are grateful for just the unusual food they do. Confused? So were we....
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Micki
Because of the recent popularity of this post, I am re-posting it for easier reading. For the longest time, I always believed that steak was better eaten when dining out than at home. The secret in restaurants...
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I suppose it's not really in my best interest to tell you this, but we scored this little gem, a 1996 Chateau Lanessan, at K&L Wine Merchants in San Francisco for $19.99 per bottle. According to Robert...
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Micki
We've changed our look and feel a bit. Sorry for the new paint, but the furniture is still in the same place. Also, we just added a new page to showcase our favorite gluten-free products. It's called,...
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Micki
This classic salad of apples, celery, and mayonnaise served on a lettuce leaf was created by maitre d' Oscar Tschirky at New York's famous Waldorf-Astoria Hotel in 1896. Since Oscar invented this salad,...
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sf foodie Mobile Widget

pie-destroyed.jpg

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Micki

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Content Preview for: sf foodie

pie-destroyed.jpg

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nuts.jpg

Micki

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chateau-lanessan.jpg

Micki

Micki

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