Barberry studded saffron basmati

Nduja is Boccalone’s latest product. This spicy spreadable can be used on pizzas, in sandwiches or sauces.

Charles Chocolates caramel pecan rocky road – insanely delicious

A sandwich of ham, cheese and grilled asparagus is gilded with a fried egg

House made charcuterie from San Francisco’s Epic Roasthouse

The latest in Japanese inspired desserts – chocolate marshmallow manju

Bistec sandwich – thin slices of grass fed beef with Swiss cheese, sauteed onions and avocado.

The pizza Margherita is the litmus test for any pizza maker

Perfection in peas

Plum galette in a cornmeal crust

Plantains done two ways – smashed with garlic and sweet

Beef empanada with olives and hard boiled egg

Steel cut oatmeal isn’t anything like the rolled version

Fried eggs elevate a burger

Seared Dayboat Scallop with Braised Porkbelly

Berries encased in Riesling gelee

Sushi at home – heart-red maguro

Bacon caramel corn – salty, sweet and swine snackin’

Pork belly buns from Charles Phan’s latest restaurant – Heaven’s Dog

What better compliment is there than to get a portrait of yourself from a fellow food blogger?

Filet Mignon Steak Tartare from San Francisco’s Lark Creek Steak

Pork kidney and livers