Making Gefilte Fish

The classic Jewish holiday dish, made from scratch at Firefly Restaurant in San Francisco.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)

Sartoris Stripe Platter

This plate’s a keeper.

Where to Eat on Thanksgiving

Dine out and relax for the holiday in Boston, Chicago, and San Francisco.

Gone Crabbin'

CHOW spends a seasick day on a crab boat south of San Francisco. (By Jason Horn)

Conversation with a Cocktail Epicure

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco's Orbit Room... (By Lessley Anderson)

Slow Food Nation's Victory Garden

Fight bad food policy by growing your own. (By Roxanne Webber)

Sycophant on Rye

When is it appropriate to say thank you to your server? (By Helena Echlin)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

Añejo Tequila Is a Hoax

Why drink an agave liquor if you can’t taste the agave? (By Jordan Mackay)

I Ordered Wrong

Is it OK to send restaurant dishes back to the kitchen when you simply don’t like the taste? (By Helena Echlin)

But I Only Have Plastic

How restaurants should handle "cash only." (By Helena Echlin)

Doggy Bag Dilemma

Is saving leftovers ever a bad idea? (By Helena Echlin)

Secondhand Barbecue Smoke

Can vegetarians demand meat-free environments? (By Helena Echlin)

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty. (By Joy Lian Alferness)