Last Saturday, November 7th, was the opening day of recreational Dungeness crab season in California. This means that people like you and me can go fishing for our own Dungeness crab as long as we fo...
If we weren't already thinking about cooking seafood on a lazy summer evening, we are now after browsing this week's food sections. We've got recipes that will take you to Louisiana and the Eastern Sh...
This week's roundup includes crab sliders, a recipe for cattails and fortune cookies to honor a small, sweet treat provided during a dark period in U.S. history. ...
My Grammy Joan was no cook. Though she was rumored to make a killer meatloaf, I saw her do little more in the kitchen than unload a packet of Sweet’N Low into a glass of ice tea. Despite her kitch...
A San Francisco magazine has just put out their local version of the '100 things you should do (eat and drink-wise) before you die' list. Sigh. I guess I understand the appeal of these kinds of list...
Have you ever wondered why lobster, shrimp, crab, crawfish, and other crustaceans turn a bright orange-red when cooked? No, they aren't blushing from embarrassment. It's a simple question answered w...
One thing that San Franciscans look forward to every November is the start of the Dungeness crab season. For many of us, the steaming pots of crab mark the start of the holiday season the way the fir...
We're big fans of peel-and-eat shrimp in the summer. The cooking is easy and the eating is simple and satisfying. All you need to boil a big pot of well-seasoned shrimp (or crab or crawfish, as the bo...
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