What's Cooking

A look at the latest in local food, dining and drinking news
Hotly anticipated Majka Pizzeria & Bakery gets set to open in midtown

05/22/20

Hotly anticipated Majka Pizzeria & Bakery gets set to open in midtown

Pizza. Cookies. Wine. Those three comforting comestibles will represent the entire takeout menu when the eagerly awaited Majka Pizzeria & Bakery opens its doors in late June on the ground floor of a new midtown residential complex near 15th & Q. “We’re just going to start with simple food that you can share,” says Chutharat Sae Tong, who owns the restaurant with her husband, Alex Sherry. “We’re all sharing more in quarantine.” While the initial offerings may seem straightforward, Sae Tong and Sherry—both veterans of Berkeley’s iconic Cheese Board Collective—will be turning up the gastronomic dial with their Gourmet Ghetto pedigree. The pizza, for instance, will be crafted in the Cheese Board tradition, and feature a crust...

Posted at 08:58 AM | Permalink | Comments

A new hard seltzer line from Sudwerk Brewing Co. is a sparkling addition to summer drinking

05/19/20

A new hard seltzer line from Sudwerk Brewing Co. is a sparkling addition to summer drinking

A local craft beer company is about to break out the bubbly—bubbly water, that is.  Davis-based Sudwerk Brewing Co. will launch its new line of hard seltzers, Life Is Hard Seltzer, on Thursday, May 21. The opening lineup of black cherry and grapefruit flavors will be available from the get-go, and passionfruit will follow a week later. Sudwerk brewer Kristina Drake says that the company had been noticing a recent shift in beer trends—craft beer drinkers who may have once sought big, piney West Coast IPAs are now looking for the lighter lager styles Sudwerk is known for, as well as healthier beer alternatives, like lower-calorie seltzer (Life Is Hard has 120 calories per 16-ounce can). “Drinks that are gluten-free or have lower ABVs are fun and social, but...

Posted at 04:37 PM | Permalink | Comments

A dozen ways to satisfy your inner cookie monster on National Chocolate Chip Day

05/14/20

A dozen ways to satisfy your inner cookie monster on National Chocolate Chip Day

From celebrity baker Stella Parks’ behemoth version at New York’s Levain bakery to a Cookie Crisp cereal variation that’s blowing up the internet, the chocolate chip cookie has been modified and elevated in thousands of ways since its allegedly accidental 1930s inception (the fateful recipe is still printed on bags of Nestlé semi-sweet chips). And local bakers are no exception, taking their own creative liberties with the classic snack: From an Ice Blocks shop doling out chocolate chip cookie-cheesecake sandwiches to an Oak Park bakery making cookies with spent grains, here are 12 ways around the region to get your cookie fix on National Chocolate Chip Day.   Ginger Elizabeth The menu at this midtown...

Posted at 04:16 PM | Permalink | Comments

How does your indoor garden grow? By a window all in a row

05/13/20

How does your indoor garden grow? By a window all in a row

Green-thumbed home cooks have known about the trick for ages: Place a scallion bulb in a small cup of water, set it on a sunny window and watch the green shoots grow. This easy example of indoor gardening really began trending when New York chef David Chang posted the penny-pinching hack on Instagram in March. Since then, everyone from Chrissy Teigen to food critic Helen Rosner to members of the Sactown staff have hopped on the bandwagon. “Growing scallions is a fun, inexpensive indoor project,” says Angela Pratt, owner of The Plant Foundry in Oak Park. “It helps people understand how plants work and how they can reproduce crops on their own.” Here’s the deal: If a kitchen scrap still has its root system attached, it’s likely to grow well...

Posted at 09:05 AM | Permalink | Comments

Local cookbook authors help you bring the farm to your table this spring

05/06/20

Local cookbook authors help you bring the farm to your table this spring

Whether you have mastered Chrissy Teigen's recipe for crave-worthy banana bread or you just found out that tomato sauce is a base ingredient of chili, you’ve probably been spending more time in the kitchen these days. Luckily, spring fruits and vegetables know no quarantine limitations, which means you now have ample opportunities to discover just what it means to live in America's Farm-to-Fork Capital. And to take advantage of that bounty, we can take a page from cookbook authors around the region, who know best what’s sprouting up in our surrounding fields and orchards (think sweet onions, leafy chard and still-tart apricots). From the late, legendary Biba Caggiano channeling memories of her motherland to the James Beard Award-winning hunter-gatherer Hank...

Posted at 10:44 AM | Permalink | Comments

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