• robm on February 04, 2011

  Wonderful recipes from the food pages of the San Francisco Chronicle, many from some of San Francisco's world famous, innovative restaurants!

Notes about Recipes in this book

• Bruschetta with prosciutto and Teleme

  • kbrooks on February 18, 2025

    Super quick and easy. This is really delicious.

• Turkey soup with wild rice and escarole

  • bernalgirl on November 13, 2011

    Works well with leftover roast chicken, especially if it well-spiced.

  • anya_sf on December 10, 2022

    Tasty way to use up turkey and broth I had in my freezer from Thanksgiving. I added celery and carrot with the onion, a parmesan rind with the broth, and just used 1/4 tsp red pepper flakes. The soup was too thick at the end, so I added 2 cups extra broth.

• Mexican coleslaw

  • Miquette on May 30, 2013

    Oh, this was really good! I used 3 Thai chiles for a half recipe in place of the jalapeño. Next time I would add more. Served it with the St. Louis ribs with maple BBQ sauce.

  • kbrooks on February 18, 2025

    Really delicious. The recipe doesn't specify, but it probably calls for green cabbage. I only had red cabbage, so that's what I used and it was delicious. The dressing is terrific. I increased the cumin to 1/2 teaspoon and used 1 jalapeño. Will make again with green cabbage, a combo of red and green, or even Savoy cabbage.

• French-style Cobb salad

  • anya_sf on May 15, 2024

    Nice variation on Cobb salad. I didn't think the hard-boiled egg went as well with duck confit as it does with chicken in a traditional Cobb salad; would omit next time. Half the dressing was more than enough.

• Creamy lemon spaghetti with olives and basil

  • kbrooks on January 29, 2025

    Wonderful flavor!! My husband had a third helping. Once the water is boiling this comes together in a few minutes. I forgot to add the garlic, but it wasn't missed. I will add it next time.

• O Chame's soba with salmon and bean sprouts

  • innerharbors on January 13, 2024

    Fantastic treatment for salmon and the soupy noodles are warm and comforting.

  • anya_sf on March 08, 2026

    Tasty, comforting dish. Quick and easy to make. I added some spinach and cooked a larger piece of salmon for a more substantial dinner.

• Malaysian coconut curry of autumn vegetables

  • innerharbors on January 21, 2026

    This was fantastic! I loved the complex curry paste component, which was a little intimidating but was easy to whiz together in the food processor. One of the few recipes I hadn't yet made from this book. Reminded me of nights out in the Inner Richmond neighborhood, looking for a spicy bowl of something hot.

• Grilled Asian eggplant with chile-lime sauce and scallion oil

  • innerharbors on April 22, 2025

    This will leave your lips tingly in the best possible way. The eggplant works great fried in a grill pan in slices, which is what I usually do. Makes a meal when served over rice noodles or jasmine rice with slices of cucumber.

• Roasted onions, potatoes, carrots and fennel

  • kbrooks on March 18, 2026

    Easy and delicious side dish. I eliminated the fennel bulb as we don't care for fennel bulbs. Fennel seeds are OK and I left them in. I also simplified this by tossing everything together with some extra virgin olive oil and roasting in a shallow baking dish. Didn't need to add the water. Served with corned beef.

• Thai red curry with beef and kabocha squash

  • cherylfg on January 06, 2026

    Used Rancho Gordo black garbanzos instead of beef. Added tofu.

• Grilled lavender chicken on arugula

  • anya_sf on May 28, 2022

    I cooked 2 breasts; half the rub was enough to coat one side, not really both, so I sprinkled a little extra salt on the other side. Chilled 3 hours before grilling. I pounded the breasts so they'd cook more evenly; they needed about 5 min per side. The chicken was juicy and flavorful, the lavender noticeable but not overpowering - overall pleasant. For the full amount of arugula, plus some cucumber and avocado, 1/4 of the dressing was enough.

• Shrimp in spicy saffron broth with Israeli couscous

  • SACarlson on January 24, 2016

    I substituted fregola (Sardinian couscous) for the Israeli couscous and it was delicious. I also cooked the fregola in chicken stock and then used that for the broth in the recipe. Worked great!

• Spanish clam, prawn and chorizo stew

  • bernalgirl on January 15, 2013

    This stew is outstanding!! Can be made suitable for a weeknight by starting the broth and tomatoes, adding the potatoes 15 minutes prior to serving, then browning chorizo and proceeding with the recipe as written.

• Strawberry soufflé pancake

  • anya_sf on July 23, 2020

    I doubled the recipe for a 12" cast iron skillet. Unfortunately, I had temperature issues - much of the bottom got too dark, and my super strong broiler nearly burnt the top. The parts that got too dark were pretty bad. The other parts were okay, but would have tasted better with more sugar; powdered sugar on top wasn't enough. The souffle-like texture was nice.

• Cranberry-cream scones

  • anya_sf on January 01, 2025

    I doubled the cranberries and appreciated having more fruit. The scones were barely sweet and had a very nice, tender, fluffy texture. I shaped them the night before baking (scoring into 8 wedges instead of 10), refrigerated, and baked in the morning; they needed a few extra minutes in the oven.

• Tequila-fresh pineapple cheese pie

  • anya_sf on October 25, 2019

    Three-quarters of a recipe still mostly filled a 9.5" deep pie plate. I used the full cup of pineapple and am glad I did, as I really enjoyed the fruit. This is essentially cheesecake in pie form, but the filling is extra dense. It's not super sweet; next time I'd increase the sugar in the sour cream topping, or maybe skip the topping. My family loves cheesecake, so we enjoyed this, but I actually would love more pineapple in it. I can't say I tasted the tequila or Grand Marnier, but perhaps they boosted the pineapple flavor.