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Ingredient

2/26/2013

Wine Kitchen Buffalo, New York, native Jason Limburg shellacks fried... More»

2/25/2013

CUESA is teaming up with local food peddlers at Good... More»

10/23/2012

There’s more than one story about the origin of using grano arso (burnt grain) to make pasta and bread. Some say that this Italian tradition stems... More»

9/6/2012

A wine trail inside Fort Mason Don’t feel like making the trek to Napa this weekend? Crash this instead: The... More»

8/28/2012

Before you grab the squeeze bottle, refer to this oversimplified cheat sheet showing which regions use what sauce on what meat. Because the chefs are... More»

7/31/2012

Christopher Kostow is late. Just because he’s earned Meadowood three Michelin stars (as... More»

2/25/2014

1. Use your fridge. At TBD it gets to up to 150 degrees in front of the hearth. Chef Robin Song of Hi Lo says, “Every now and then, I... More»

2/25/2014

What do TBD, Coqueta, and Ryan Farr’s 4505 Meats have in common? A Grillworks grill. Owner Ben Eisendrath, whose father, Charles,... More»

2/25/2014

Chief among the virtues of an open fire? Versatility. From its smoldering embers to its rising smoke, a single flame offers endless possibilities.
... More»

8/22/2012

1. Pretzel at St. Vincent Soft and doughy, warm and salty—delicious. 2. Fish curry at... More»

7/23/2012

At Pier 45, the scent of fish gurry lingers in the air, and silver scales sparkle on the docks—both signs of the welcome return of chinook salmon... More»

7/23/2012

Juice Shop Mental clarity, fewer zits...if even half of the things that this cute Cow Hollow spot suggests juicing can do for you... More»