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Smoked Yams
Brown Sugar Kitchen's Tanya Holland shares her recipe for the delectable smoked yams. |
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SR24 Roast Chicken
By SR24
By SR24 |
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Duck Á L’Orange with Turnips and Their Greens
By Bay Wolf Restaurant
By BayWolf Restaurant |
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Twice-Baked Goat Cheese Souffle
By Sidebar
Mark Drazek's souffle, originally served at the now-closed Zax in San Francisco and now at Sidebar in Oakland, is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Its delicate texture and subtle goat cheese flavor make it great alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.
Serves 8 |
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Ultimate Cheesecake
By Small Thyme Cafe and Catering
Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is the tastiest and most elegant way to end a meal. It's no wonder people have been perfecting the cheesecake recipe since early Roman times.
Yield: 6 servings
Cook time: 5 minutes |
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Miso Soup
By Ozumo - Contemporary Japanese Cuisine
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Baked Alaska flambe
By Montclair Bistro
This classic favorite is perfect for gala occasions. Serves 8-10. |
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Bakesale Betty's Strawberry Shortcake
By Bakesale Betty
Nothing says Spring like fresh strawberries and no one makes it quite as good as Bakesale Betty, located on Telegraph in the Temescal District. Pick up your berries at one of Oakland's many Farmers Markets. |
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Banana Bread with Cinnamon Crumble Topping
By Bakesale Betty
"I like banana bread, but I always thought it needed a little something more," says Alison Barakat, owner of Bakesale Betty bakery in Oakland, California. So she added honey and cinnamon to the batter and topped it with a cinnamon-brown sugar crumble. "It's a cross between banana bread and coffee cake," she says. Featured in Bon Appétit in September 2008 |
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Duck ravioli
By Montclair Bistro
These delicious raviolis may be served as an appetizer course, an entrée or a component of an appetizer or entrée. Makes 24 raviolis and 50 Won ton wrappers. |
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Lobster Soufflé
By Montclair Bistro
To be served with the following Champagne sauce. Makes 6 10 oz individual soufflés. |
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Salmon croquettes, truffle scented champagne sauce
By Montclair Bistro
This deeply satisfying family favorite has been enhanced with truffles. Serves 6. |
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Crème Brulée
By The Terrace Room Lake Merritt Hotel
Set in a 1920s art deco supper club at the Lake Merritt Hotel with a panoramic view of Lake Merritt, Terrace Room. |
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