Food Programs on KQED
- America's Test Kitchen
- Burt Wolf: What We Eat
- Check, Please! Bay Area
- ChefClass
- Ciao Italia
- Everyday Food
- In Julia's Kitchen with Master Chefs
- Jacques Pépin: Fast Food My Way
- Jacques Pépin: More Fast Food My Way
- Jacques Pépin: The Complete Pépin
- Joanne Weir's Cooking Class
- Lidia's Family Table
- Made in Spain
- Martin Yan's China
- Martin Yan's Chinatowns
- Primal Grill with Steven Raichlen
- Simply Ming
Tasty Food Sites
- CHOW
- Chowhound SF
- Crushpad
- CUESA
- CulinaryCorps
- Eat Local Challenge
- Edible San Francisco
- Epicurious
- eGullet.org
- Foodbuzz
- Food First
- Food Network
- Food For Design: Food Pairing
- Food Talk
- Group Recipes
- Hungry Magazine
- KTEH Food
- Leite's Culinaria
- Locavores
- Mighty Foods
- NPR: Food
- Om Organics
- Serious Eats
- SFGate: Food
- SFGate: Wine
- SF Station: Restaurants
- Slow Food SF
- Top Chef
- Wikimedia Commons: Food & Drink
- Yahoo! Food
- Yelp: Reviews
More from KQED
Check, Please! Bay Area's episode 214 profiles and reviews these three Bay Area restaurants. Check out the website for episodes videos, restaurant information and recipes!
BAY AREA BITES
Fuyu and Hachiya Persimmons
"Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them?"
"Fuyus are shaped like tomatoes and can range in color from light to deep orange. And, unlike Hachiyas, they can be firm when ripe (like an apple). You can cook with them or eat them raw. They’re great all by themselves as a fruit snack, can be cooked into stews or pies, or included raw in salads."
"Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible."
Denise Santoro Lincoln provides some delicious persimmon recipes for both types on Bay Area Bites!
LOVE JACQUES PÉPIN?
Explore KQED's new Jacques Pépin Portal!
More Fast Food My Way
Watch Jacques' new series online! Download 53 printer-friendly recipes from the show, order his book for the complete recipe collection, and catch a glimpse of the production process through a behind-the-scenes slideshow.
Jacques Pépin on Forum
Listen to inteview with Michael Krasny recorded on 10/22/08.
Fast Food My Way
Quick and easy recipes
Read a KQED Guide interview with Jacques Pépin
View an interactive timeline of Jacques' life
Jacques Pépin Celebrates!
Seasonal and holiday recipes
The Complete Pépin
49 original Jacques Pépin recipes
, KQED's food blog
health and nutrition | Jan 05, 2009
Diet Busters: Chicken Liver Paté
Posted by Thy Tran
No need to shock my system by going cold turkey. With one final, brave stick of butter and lots of booze still in the house, I turn to an old favorite for winding down slowly.
For those trying to watch their cholesterol intake, you can stop reading right now. Ditto for the vegetarians and the hard-core dieters. Teetolers might also want to move along.
For those remaining -- those of us who still manage to reward ourselves during these darkest days of January -- it's time to whip up some chicken liver paté.
health and nutrition | Jan 03, 2009
Pomegranates: 50 Years a Family Tradition
Posted by Stephanie Lucianovic
It's funny how things come full circle. My mother grew up in Glendale, CA, and when she went halfway across the country for college, my grandmother started sending her California-grown pomegranates in the mail. For four years, the U.S. Post Office carried round, ruby-skinned exotic fruits from California's sunny climes directly to the frozen tundra of Michigan.
recipes | Jan 02, 2009
Escarole: Good Times Ahead.
Posted by Michael Procopio
Or perhaps that should read a head.
One of my resolutions for the new year is to eat more vegetables, especially greens. Hardy leaves like chard, kale, and mustard greens are all well and good, but I've been going steady with escarole as of late.
I think I'm in love.
If you're wondering why on earth I have a photo of a smiling, gap-toothed 1970's sitcom star thrown up here, you are entirely too young for me to be talking to you.
baking and bakeries | Jan 01, 2009
How to Save a Fruitcake
Posted by Denise Santoro Lincoln
We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to "re-gift," can last for years, and are hockey-puck textured. According to the late Johnny Carson, "The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other."
I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.
holidays | Dec 31, 2008
Sparkling Wines for New Year's
Posted by Cyrus Musiker
I'm inaugurating a wine blog today on Bay Area Bites. It's a labor of love for me. I worked for a decade in the wine trade in the seventies and eighties, in New York City, San Francisco, and the Napa Valley. I've kept a toehold in the industry since then, while working as a news editor, reporter and anchor at KQED Public Radio. I still get a thrill from tasting great wine, or decent wine that's a great value; and my cup runneth over with suggestions. People look at me strangely ("Is this nut coming on to me?") when I make recommendations in the liquor aisle at Safeway. So this blog will provide a more acceptable outlet for my tasting notes. I'll try to avoid numbers, and talk about how these wines behave on the lunch or dinner table, where they belong. I did a bubbly tasting not long ago; and with New Year Eve upon us, I wanted to share my thoughts, and those of my guests, on what we liked.
NPR Topics: Food
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A Life Dedicated To Michelin 3-Star Restaurants
London IT executive Andy Hayler has dined at every three-star restaurant in the French food guide. His travels have taken him all across the world to 60-plus elite restaurants. He speaks with us about his favorite meals, how he can afford this pricy hobby and his blog.
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Five-Year-Old Chef Gets His Own Show
Julian Kreusser began cooking at age three. Two years later, he has his own television show on Portland cable access television. We talk with him about what it's like to be a culinary star so young.
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Fishermen Make Mad Dash For Dungeness Crab
As many West Coast fisheries collapse, more fishermen are turning to the delectable Dungeness crab. It's one of the last thriving fisheries in California, but the winter race for the crabs means fewer fresh crabs on tables and smaller profits.
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Former White House Chef On Oval Office Tastes
On Wednesday, the White House chef will serve lunch to a table of five: four presidents and one president-elect. Walter Scheib, who spent 11 years as chef for Bill Clinton and George W. Bush, discusses Oval Office culinary tastes with host Guy Raz.
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Recession On The Rocks: Drinks For A Bad Economy
Lose your shirt in the stock market? Retirement funds dwindling? Wine consultant Tom Harrow shares some recommendations for what to drink to numb the economic pain.
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French Cognac Makers Get A Boost From Rap Music
Cognac used to have a reputation as an old man's drink, but the French brandy is enjoying a revival. Producers with centuries-old traditions in the Cognac region of France are developing hip new product lines to market to a younger crowd.