Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

The Frenchy take on egg salad, loaded with herbs and Dijon mustard.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Twixt

Cookie crust and gooey caramel covered in milk chocolate.

Spanish Eggs

Truffled Scrambled Eggs

Boris Portnoy's Pumpkin Pie

Spicy, distinct, and made with real pumpkin.

Nectarines Baked with Pistachios and Fresh Ginger

A simple but impressive preparation.

Spiced Caramel Apple Upside-Down Cake

Addictive from the first bite, this cake will tempt the most avid of dessert dissidents.

Cornmeal-Crusted Goat Cheese with Hot Tomato Salsa

Crunchy, creamy, and spicy.

Peach Upside-Down Polenta Cake with Peach Syrup

A heavenly dessert that’s the essence of summer.

Well, you can only peel a hard boiled egg. Otherwise, shell.

Bread Pudding with Orange Caramel Sauce

Berkeley’s César makes this irresistible version that is spiked with blood oranges.

Slow-Cooked Stuffed Cabbage

Simmered in an apple and tomato sauce.

Apple-Spice Layer Cake with Caramel Swirl Icing

A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.