vintage-style slicers don’t heat up and get the salumi fat all melty

Taro fritters – starchy polka dotted patties with a crisp shell

Green tomato jam on toast

Organic mini donuts anyone?

Refrigerator cookies have a hypnotic pattern that keep you wanting more…

Trader Joe’s turkey man – It looks like proposition 2 worked out for this free range bird.

Guinness cake – the beer-eakfast of champions

Tsar Nicoulai Caviar

Dulce de leche filled alfajores showered with powdered sugar

Whole beast cooking wouldn’t be complete without a pig’s head with an apple in it’s mouth

Rocky Road meringue with cracker jax by Boulevard Restaurant.

Korean comfort food in a mix it yourself bowl

SF’s Lollyphile produces unusual flavors like absinthe, bacon-maple and the new wasabi-ginger.

The vanilla souffle at SF’s Canteen restaurant is an eggy cloud of deliciousness

Ham and cheese gets a kick from fig jam

Seared Rib Eye, Bouchon Bistro style

Straus Dairy organic soft serve with caramel sauce and spiced apples

Figs on a bed of thyme get a few drops of olive oil before roasting

Steak sandwiches from Ruth’s Chris

Crisp, greaseless, fried yucca with a tempura-like shell.

Boccalone’s Prosciutto cotto in a Cubano Italiano

Squab galantine by CAV’s Pamela Busch