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8/23/2013

Welcome to Farmed Out, a new online series, meant to ease farm-to-table fatigue by taking you directly to the source. In today’s... More»

7/29/2013

My friend once ordered an Irish car bomb at a bar in Dublin. You know the drink: Guinness, Irish cream, and whiskey. Instead, the bartender... More»

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.
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8/22/2012

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