Luscious leg of lamb with salsa verde by Melissa Clark. Plus your chance to win your own leg of lamb to make this dish.
Chef Anita Lo's addictive green beans with creamy miso dressing.
The joys of butter mochi.
There's a surprising ingredient in these cookies.
Pasta enlivened with ricotta and a boat load of pancetta -- from Brooklyn's Franny's.
Pastry Chef Bill Corbett makes milk chocolate cream, basil meringue and hazelnut crumble at the Googleplex.
A beloved Chinese dish that's as easy as can be to make.
Chocolate croissant stack and other gorgeous pastries from San Francisco's Craftsman & Wolves.
It's got coconut, macadamia and bananas -- plus a dash of Coconut Rum.
Roasted white chocolate cheesecake at Baker & Banker.
Where to find fried-to-order taro and sweet potato chips in Honolulu.
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.
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