Last week at Up On Top, in honor of America’s birthday, we made flag toast. Flag toast is a lot like French toast, with some artistic expression…… Read more “American Flag Toast”

From July 1, Adam Tortosa, 1760 Roasted Tomatoes Sauce 3 pounds tomatoes, cored and cut in half 1 onion, cut in half 2 heads of garlic, with top…… Read more “Adam Tortosa’s Baked Pasta”

Laurence Jossel of Nopa will tell you not to make his grandma’s famous black and red chicken: charred on the outside and still raw in the middle.…… Read more “Laurence Jossel’s Roast Chicken”

  Every Tuesday, we’ve been cooking with the kindergardeners from Up On Top, an after school  and summer program for kids from the Tenderloin area.  This week, we made…… Read more “Granola Making with Up On Top”

Mourad Lahlou of Aziza makes this dish in his restaurant, but it’s easily adaptable to home. The only hurdle is the spices. The spices Mourad uses are…… Read more “Chicken Legs, Preserved Lemons, Green Olives”

Chef Kim Alter, Haven Gnocchi: 1 pound Russet potatoes 1 cup all-purpose flour 1 whole egg 3/4 teaspoon salt Preheat the oven to 350 degrees. Place a…… Read more “Potato Gnocchi”