Zagat’s recent newsletter discusses a “Taste the Difference” dinner at Acme Chophouse. Addressed during the pre-dinner discussion (moderated by Kim Severson of the SF Chronicle) and featured throughout the... (0 replies, last updated by cabrales August 8, 2003)

E-Kitchens Can Get Crowded By KIM SEVERSON Crowd-sourcing recipes — corralling a group of strangers on the Internet to create and edit a bank of recipes — is gaining popularity and investors. From today’s NY Times... (1 reply, last updated by soypower September 23, 2009)

Kim Severson of the Chronicle won two in the journalism category (and was nominated for a third). NEWSPAPER FEATURE WRITING WITHOUT RECIPES Journalist: Kim Severson San Francisco Chronicle Article(s): “High Stakes: Bay Area at... (5 replies, last updated by Peter May 8, 2003)

For her NY Times review of the latest Joy of Cooking, Kim Severson compares it with four older editions. She calls the latest disappointing and almost everything she says is negative, yet somehow concludes that if you don’t... (1 reply, last updated by blue room November 2, 2006)

Here is where reverse chic has taken us: Summer internships on the farm are a hot new trend, according to Kim Severson in the New York Times http://is.gd/GXi6 But be aware, before you jump at the chance: "It is not all hayrides and... (3 replies, last updated by mpjmph May 28, 2009)

Hi there Kim—I’ve never understood the fuss over Bob’s—they taste like generic Happy Donuts to me. the only good place I’ve found is Donut Alley, in Larkspur. They make from scratch (I think) and... (17 replies, last updated by elden March 13, 2004)

Thought I would share this; not sure if it should be in Home Cooking.. http://www.nytimes.com/2009/03/25/dining/25kim.html?ref=dining http://www.nytimes.com/2009/03/25/dining/25juli.html?ref=dining... (3 replies, last updated by heidipie March 26, 2009)

It’s gotten good reviews in the local press (although if Kim Severson thinks that a camarones coctel is an “unusual” dish then her Mexican food credentials are in question). I’ve never tried it, although I... (4 replies, last updated by sydthekyd August 23, 2004)

I just fished my copy out of the recycling bin: “glimmering green alioli.” My guess is that it was the olive oil. I’m a big fan of Kim Severson's writing and I liked the way she gently mocked Alice’s... (8 replies, last updated by Chew on That September 21, 2007)

Anyone else catch the NYTimes.com article in this week’s Dining & Wine section about the doomed farmers' market in the Ferry Terminal? Reporter Kim Severson, whose star source in the story is Alice Waters, suggests that... (28 replies, last updated by DanG April 29, 2005)

Restaurants try to assess the situation: "Crawfish Etoufee Goes Into Exile" by Kim Severson & Julia Moskin The New York Times http://www.nytimes.com/2005/09/06/business/06restaurant.html Link:... (6 replies, last updated by rworange September 9, 2005)

written by Kim Severson: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/06/25/EBGNJ7ANSA1.DTL SGT is open in the morning and many times I’ve promised myself to have breakfast there and to experience the delight of... (28 replies, last updated by Robert Lauriston February 26, 2008)

Kim Severson of SF Chronicle conducted donut taste test recently (it’s a tough job but someone has to do it) and Johnny’s donuts of Lafayette were #1. (Now I know why I moved here). Runner up: Happy Donuts followed by... (18 replies, last updated by Tom Hilton December 14, 2001)

. I haven’t noticed any change in the food. It’s a chain so I a change in ownership wouldn’t necessarily be noticeable. That Chronicle review was by the excellent Kim Severson, who’s now with the New York... (36 replies, last updated by Robert Lauriston July 20, 2008)

Kim Severson has a good piece on “dry brining” in this weeks NY Times: http://www.nytimes.com/2009/11/11/dining/11turk.html (42 replies, last updated by Phurstluv November 20, 2009)