Category Archives: General

Learn How to Make Franklin Barbecue’s Smoked Chicken

Posted on by Leave a comment
A magnificent smoked chicken from the master of smoking.
A magnificent smoked chicken from the master of smoking.

I’ve yet to make the life-changing pilgrimage to Austin to endure the hours-long line for the much-lauded fare at Franklin Barbecue.

But at least now, I can say that I’ve made owner Aaron Franklin’s “Smoked Chicken” at home — and swooned over the results.

It’s actually an easy recipe that results in some of the juiciest chicken around, kissed by smoke and infused subtly with tangy, sweet, peppery, and piquant notes. In short, it’s outstanding.

It’s from his book, “Franklin Smoke” (Ten Speed Press, 2023), of which I received a review copy.

A James Beard Foundation “Best Chef” Award winner who has garnered every major barbecue honor around, Franklin wrote the book with New York-based James Beard Award-winning writer Jordan MacKay.

Read more

San Carlos’ Saffron Gets A Menu Redo

Posted on by Leave a comment
Chicken paratha wrap, one of the items on the new "Bites'' portion of the menu at Saffron San Carlos.
Chicken paratha wrap, one of the items on the new “Bites” portion of the menu at Saffron San Carlos.

Think tapas — Indian-style.

That’s what husband-and-wife owners Ajay Walia and Reena Miglani had in mind when they revamped the menu at their Saffron restaurant in downtown San Carlos three weeks ago.

Regulars shouldn’t fret, as their favorites are still there, only portioned in smaller sizes so that diners can try a greater variety of dishes now.

Want to enjoy a pav slider, but you’re vegetarian and your dining companion is not? Now, you can order them by the piece, so that everyone gets what they crave.

Indeed, the restaurant has added a sizeable “Saffron’s Bites” section to the menu, that allows you to do just that.

The exterior of the restaurant.
The exterior of the restaurant.
The parklet for outdoor dining.
The parklet for outdoor dining.
The dining room.
The dining room.

I had a chance to try the new menu when I was invited as a guest of the restaurant last week. In fact, Executive Chef Vivek Tamhane was amenable to making some of the “bites” even smaller so that I could try that much more.

Read more

Soda-Pop Pickled Cucumbers

Posted on by 2 comments
Yup, a splash of soda pop adds a fun sweetness to these pickled cucumbers.
Yup, a splash of soda pop adds a fun sweetness to these pickled cucumbers.

These crunchy pickled cucumbers have the usual suspects of ingredients — vinegar, salt, and sugar — but also something rather unusual.

7Up. Or Sprite for those who prefer the competing lemon-lime soda.

Yup, how crazy is that?

I have to say that surprising ingredient was what drew me to this particular recipe, “Sweet-and-Sour 7Up Pickled Cucumbers,” in the new cookbook, “Koreaworld: A Cookbook” (Clarkson Potter), of which I received a review copy.

It was written by Deuki Hong, the chef-owner of the Sunday Family Hospitality Group in San Francisco; and Matt Rodbard, the founding editor of the online magazine, Taste.

Korean cuisine is having a major moment right now. Hong and Rodbard attribute that in great part early on to Chef Roy Choi’s Kogi trucks in Los Angeles that drew crowds for its Korean-Mexican mashup tacos and to Chef David Chang, whose Momofuku in New York introduced a wide audience to the Korean feast known as bo ssam.

Read more

Summer Sips, Part II

Posted on by Leave a comment
Not all Prosecco is bubbly. This one is a still wine.
Not all Prosecco is bubbly. This one is a still wine.

Voga Italia Prosecco Still

A Prosecco that has no bubbles. And it’s intended to be that way.

Wait. What?

Nope, this isn’t Prosecco that lost its fizz after being opened for a couple of days. Instead, Voga Italia Prosecco Still is just that — a still wine.

It’s made by Voga Italia, part of Enovation Brands. CEO Giovanni Pecora explains that Prosecco can be made in three styles: Spumante (fully sparkling), Frizzante (semi-sparkling), and Tranquillo (still).

I had a chance to try a sample, which comes in a trendy contemporary bottle that looks very much like the a Voss water bottle. Unscrew the plastic cap and there’s a cork underneath.

This wine is made from the Glera grape from the Veneto region of Italy. With plenty of acid and minerality, this refreshing wine tastes of green apple, lemon, lime, and a touch of kiwi.

Read more

Rice Goes Fancy

Posted on by 2 comments
Rice gets dressed up with fresh shiso and sesame-inflected gomasio.
Rice gets dressed up with fresh shiso and sesame-inflected gomasio.

Rice is like that little white (er, black) dress. Simple and basic. Yet add a few thoughtful flourishes and it commands a lingering attention.

That’s what “Dressed Rice with Shiso and Summer Gomasio” embodies.

Think of it almost as an open-face, deconstructed onigiri featuring Japanese pickled plums. Only even prettier.

The recipe is from “Bright Cooking” (Chronicle Books), of which I received a review copy.

The cookbook was written by Camille Becerra, who has been the executive chef of five restaurants in New York, including As You Are in the Ace Hotel Brooklyn.

It’s a collection of more than 140 fresh tasting, vegetable-forward recipes. Learn how to make her fundamentals to enjoy on their own or in her suggested recipes.

Read more
« Older Entries Recent Entries »