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”
Recipes
Adam Tortosa’s Baked Pasta
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”
The Cooking Project in Inside Scoop
Here is a post by Amanda Gold as a follow-up to her story in the San Francisco Chronicle. Now that The Cooking Project is about five classes…… Read more “The Cooking Project in Inside Scoop”
Slow-Cooked Pork Shoulder
Daniel Patterson, Coi This is a super easy and delicious way to cook pork shoulder. Use as big a chunk of the pork shoulder as you can…… Read more “Slow-Cooked Pork Shoulder”
Laurence Jossel’s Roast Chicken
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”
Roast Chicken, Part 2
No matter how you roast a chicken, there’s always a next step: Broth. Break up the bones that are left, and put them in a slow-cooker or…… Read more “Roast Chicken, Part 2”
Granola Making with Up On Top
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”
Chicken Legs, Preserved Lemons, Green Olives
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”
Potato Gnocchi
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”
Simple Vegetable Curry
Daniel Patterson, Coi 2 carrots, peeled and sliced 1 onion, peeled and sliced 1 head fennel, peeled and sliced 1 bunch swiss chard, washed and chopped in…… Read more “Simple Vegetable Curry”