'Bar Tartine' on Serious Eats

Bar Tartine Chef Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime

We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. More

Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime (Bar Tartine)

Roasting Brussels sprouts may have departed as the culinary trend de rigeur (hello, deep-frying!), but there's much to be said for the charred, crisp, and just-sweet leaves resulting from a hot and quick oven. The method is a perfect canvas for just about any blanket of flavors--even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. The sprouts are sweet-tart and spicy, with a curious undercurrent of rye-bread that'll keep any sprout lover coming back for more. More

A Jerusalem-Inspired Dinner with Yotam Ottolenghi at Bar Tartine, San Francisco

Bar Tartine in San Francisco recently hosted a five-course feast inspired by Jerusalem by Yotam Ottolenghi and Sami Tamimi. We tried to stay cool while meeting the authors, but it was pretty exciting to shake hands with the man behind Plenty, one of our favorite vegetable cookbooks of all time. And it was also exciting to taste food inspired by the brand new book, which features recipes from Ottolenghi and Tamimi's childhoods on two different sides of Jerusalem. More

10 Foods From San Francisco I Want to Bring Back to NYC

San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats? More

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