Category Archives: Great Finds

Discover What’s Sure To Be Your New Favorite Cornbread — Made with Masa Harina

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Ditch the cornmeal for masa harina instead for this outstanding cornbread.
Ditch the cornmeal for masa harina instead for this outstanding cornbread.

When a craving for cornbread hit one day, Los Angeles recipe developer Jess Damuck didn’t run to the store upon realizing she was out of cornmeal. Nope, instead she reached for masa harina instead.

And in the process created the very best version of cornbread.

Moist, fluffy yet somehow crumbly, “Masa Harina Cornbread” exudes deep corn taste like there’s no tomorrow.

The recipe is from her new cookbook, “Health Nut” (Abrams), of which I received a review copy.

Don’t let the title scare you, as this isn’t a rigid cookbook filled with good-for-you recipes that aren’t necessarily the most satisfying. Instead, Damuck, a former culinary producer for Martha Stewart Living Omnimedia, has assembled more than 100 recipes that make use of real butter, real cheese, and whatever type of milk you prefer.

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Enter The Wild

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California bluefin tuna with ponzu and bonito at The Wild.
California bluefin tuna with ponzu and bonito at The Wild.

Something wild has happened at 201 Spear St. in San Francisco.

The space that housed Gozu restaurant for the past five years was renamed in August to The Wild.

Chef-Owner Marc Zimmerman, who also owns San Francisco’s Yokai, is still in charge. The layout of the striking, black-box dining room with seats circling the perimeter of a live-fire open kitchen is still intact. But the menu has shifted, giving him and his team, which includes Chef de Cuisine Peggy Tan and Pastry Chef Mark Lieuw, more liberties with both service and dishes. Even the libations that once touted an impressive collection of Japanese whiskies have now shifted to include many Calvados and Armagnacs.

Previously, Gozu was laser-focused on Japanese A5 Wagyu, and using every bit of that luxurious beef — from flesh to fat to bones to tendons — in uncanny ways. In contrast, The Wild’s current menu is noticeably absent of Wagyu. In fact, the restaurant’s dry-aging fridge that used to hold slabs of Wagyu now house Liberty Farms ducks.

“It feels fresh,” says Zimmerman about the change. “It gives us the ability to stretch more.”

Chef-Owner Marc Zimmerman.
Chef-Owner Marc Zimmerman.
A glass of Evening Land Seven Springs Chardonnay while taking in the view of the kitchen.
A glass of Evening Land Seven Springs Chardonnay while taking in the view of the kitchen.

Diners seem to be embracing it all, too. Zimmerman acknowledges that Gozu’s use of Wagyu in nearly every dish may have intimidated some and even turned off others. Now, The Wild has attracted more first-time diners, as well as regulars who come in twice a week for the a la carte or the $130 five-course tasting menu.

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Learn How to Make Franklin Barbecue’s Smoked Chicken

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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.

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Rice Goes Fancy

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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.

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Double the Deals on Tuesdays at Puesto

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Huge chicken flautas that are half off at Puesto during "Happy Hour.''
Huge chicken flautas that are half off at Puesto during “Happy Hour.”

Take a close look at all the food in these photos from my meal at Puesto in Santa Clara.

We’re talking a creamy horchata, a tall glass of hefeweizen, tortilla chips with spicy salsa, three sizeable chicken flautas, and six bountiful tacos.

That spread — enough to completely stuff myself and my husband, plus have enough leftovers for one lunch the next day — was $98 before tip.

But I got it all for $58.38.

How?

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