Food Gal gallery

A New Speakeasy
#54765
Food Gal
Can you guess where the secret door to this new speakeasy is?
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All About Scallops
#54303
Food Gal
Two top Bay Area chefs share their favorite scallop recipes.
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Taza to Go
#54194
Food Gal
The thickest, richest hot chocolate you may ever have the pleasure of tasting.
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Pie for Pi Day
#54004
Food Gal
Morton's wants you to celebrate Pi Day with pie -- Key Lime to be exact.
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Betelnut Restaurant
#53719
Food Gal
Betelnut Restaurant. Can you guess what this chef is making? I'll give you one hint: It's something Japanese.
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Char Siu Baos
#53622
Food Gal
My love affair with Chinese pork buns. Char Siu Baos.
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Chocolate Orange Cake
#53171
Food Gal
A vibrant polka dot cake with the flavors of orange and dark chocolate.
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Chef Bruno Chemel
#52961
Food Gal
A Q&A with Chef Bruno Chemel, who left one restaurant under fiery circumstances, only to open his very own new restaurant.
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New Peet’s Coffee
#52784
Food Gal
Peet's comes out with its first new blend in years. Who wants to try some?
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ReCork America
#52337
Food Gal
Give new life to your old wine corks.
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Momofuku Pork Buns
#52233
Food Gal
Yep, I made them -- all 50 pork buns by hand from David Chang's "Momofuku'' cookbook.
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National Clam Chowder Day
#52222
Food Gal
Creamy clam chowder in a sourdough bowl. And a deal on National Clam Chowder Day.
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Global Chef’s Knife
#52067
Food Gal
Sharp, precise, skillfully made. And this chef's knife just might have your name on it.
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Jarred Black Bean Sauce
#51762
Food Gal
My love affair with jarred black bean sauce.
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Creating a Brand New Tomato
#51439
Food Gal
Can you believe this is the female part of a tomato plant?
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Elyssia Pinot Noir Brut
#51078
Food Gal
Toast your Valentine with this lovely, blush-pink sparkler.
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Crab Tacos
#50780
Food Gal
Dungeness crab stars in dishes throughout the Bay Area.
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Pinched Orange Macaroons
#50572
Food Gal
What do you get when you cross orange zest, orange liqueur and copious amounts of almond paste? These dainty macaroons.
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Coastal Living Magazine Recipe
#50339
Food Gal
My updated, healthier version of sweet & sour pork -- on the grill.
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Pacific’s Edge
#50177
Food Gal
A three-course meal with a romantic view of the crashing waves of the Pacific Ocean. All for just $45.
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Godiva Coffees
#49852
Food Gal
A favorite chocolate company introduces new coffees that taste like your favorite truffles.
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Taste Creations by a “Top Chef”
#49624
Food Gal
"Top Chef'' contestant Laurine Wickett cooks two special dinners this weekend in SF.
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Pigs at Quivira Vineyards
#49441
Food Gal
This little piggy is going to "Pigs and Pinot,'' the food-wine extravaganza put on each year by Chef Charlie Palmer.
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Kubler Absinthe
#48961
Food Gal
It looks innocent enough, but this is 106 proof.
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SusieCakes Bakery
#48785
Food Gal
A new bakery opens in N. California with the surprise of "golden tickets'' hidden inside cupcakes that are redeemable for fab prizes.
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Bocuse d’Or dinner
#48608
Food Gal
Coi's Daniel Patterson and Manresa's David Kinch team up for an extraordinary dinner to benefit the Bocuse D'Or's USA foundation.
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Cinnamon Apple Yogurt Muffins
#48533
Food Gal
Apple muffins made with an heirloom apple that's widely available for the first time.
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Buddha’s Hand
#48296
Food Gal
A gnarly looking fruit to discover.
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Potato Chips in the Microwave
#48091
Food Gal
Can you really make potato chips in the microwave? Oh, yes, you can. And they're fantastic!
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World’s Easiest Noodle Soup
#48015
Food Gal
My very favorite bowl of noodles -- for very personal reasons.
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A Fruity Beer
#47692
Food Gal
Tangerine beer. Say what?
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Lemon Squares
#47497
Food Gal
Award-winning Pastry Chef Emily Luchetti's lovely, luscious lemon bars.
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15-year-old Cheddar
#47409
Food Gal
The country's oldest, most expensive cheddar.
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Exquisite Handmade Chocolates
#46979
Food Gal
Fleurir's intensely flavored Grand Marnier Orange Blossom bonbon.
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Preserved persimmons
#46914
Food Gal
A Bay Area chef practices the ancient Japanese tradition of preserving persimmons.
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Breakfast’s new popularity
#46626
Food Gal
Citrus-pistachio brioche, and the reasons why so many restaurants have added breakfast and brunch this year.
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For Fans of Chewy Cookies
#46572
Food Gal
Chewy oatmeal cookies loaded with macadamia nuts and espresso chocolate chunks. Yeah, baby!
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New Meritage Restaurant
#46125
Food Gal
Sea scallops with celery root-Yukon Gold puree.
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Organic lamb
#46016
Food Gal
Lamb with olives made with organic, grass-fed meat that also benefits open space in Idaho.
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French Laundry Holiday Party
#45922
Food Gal
A mini version of the famous salmon tartare cornet at this past Sunday's holiday party at the French Laundry.
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More Baking with Cocoa Nibs
#45568
Food Gal
A mere three tablespoons of cocoa and a heap of cocoa nibs give these shortbread cookies a huge chocolate-y taste.
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Cocoa Nibs Star in This Sweet Treat
#45479
Food Gal
Crunchy cocoa nibs, toasted pecans and a splash of bourbon make these cookies something special.
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Sucre Chocolates from New Orleans
#45323
Food Gal
Candy cane truffles just in time for the holidays.
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Ad Hoc at Home Book-signing Event
#45216
Food Gal
Ad Hoc Chef de Cuisine Dave Cruz and the one and only Chef Thomas Keller sign copies of the best-selling "Ad Hoc at Home'' cookbook.
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Fleming’s New Winter Cocktail
#44915
Food Gal
A Gentleman Jack Frost to warm you up with.
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E. Guittard’s New Cocoa Rouge
#44804
Food Gal
It's a deep burgundy brown. And it's killer to bake with.
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Susiecakes Bakery
#44429
Food Gal
Susiecakes to open its first Northern California branch in January. Have to wait till then to try these amazing whoopie pies.
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