Kombu-cured halibut at the new Lure + Till.
Japanese lamb curry enlivened by a plethora of sweet onions. By Tadashi Ono.
Southeast Asian ahi burger.
Chocolate rye cookies with a sprinkle of sea salt. From the one and only Tartine Bakery.
So tender you can eat it with a spoon: Pork cheeks with mustard cream sauce from Chef Suzanne Goin's new AOC cookbook.
A sneak peek at the new Pabu to open in SF this summer.
A new British Columbia mussel that's the plumpest, most tender variety you'll ever try.
What happens when you cook chicken wings for 3 hours? They get astoundingly tender.
Hand-crafted sriracha that's aged for three months in oak whiskey barrels.
Coq au vin gets the surprising addition of dark chocolate.
A most unusual carbonara -- this one made with pumpkin and caramelized onions.
A splendid version of hot & sour soup from Joanne Chang of Flour Bakery.
Nutella brioche bun.
A couple of cookies that are more virtuous than most: organic and made with spelt.
Chocolatey and filled with home-made toffee, these Mudslide cookies are irresistible.
Fall-off-the-bone osso bucco at Centonove.
A light, bright condiment that will make any dish shine. From Alice Waters.
Pomegranate and pistachios make these meatballs extra festive.
A truly indulgent potato gratin made with Cowgirl Creamery's famed Red Hawk cheese.
Sweet little pumpkin cakes with a touch of festive eggnog.
The most chocolatey cookies ever. By Pastry Chef Belinda Leong of B. Patisserie.
Stone crab claws from Anderson Seafoods -- and a chance to win a holiday seafood package.
An easy way to learn how to make your favorite Asian dumplings.
Organic whole-grain pancakes from Brooklyn's Baked Better.
Chef Chris Cosentino's sweetbreads with peas and tarragon -- from my debut cookbook, "San Francisco Chef's Table.''
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