Have you ever dreamed of owning your own business and joining a network of 80+ like-minded entrepreneurs? Edible publishers lead the conversation about local and sustainable food in their communities. Together, we form a powerful network of independently owned magazines across the U.S. and Canada. If you’re interested in acquiring the license to publish Edible […] The post Edible San Francisco is Seeking A New Publisher appeared first on Edible San Francisco ..read more

A decade ago, Yuri Nomura, a good friend, took me on an early morning visit to Mr. Nojiri, the proprietor of Ishimiya, a top tuna wholesaler in Tokyo’s Tsukiji Market. Amid the controlled chaos of the market, his stall stood out with its pristine wooden-framed glass display boxes. He sold only two items: bluefin una … Mebachi To Honmaguro No Sashimi Read More » The post Mebachi To Honmaguro No Sashimi appeared first on Edible San Francisco ..read more

The emotional dimension of this dish is infinite in my life. In the long-ago summer lull of a boat, its fragrance wafting from below deck is the only thing that could keep my siblings and me still for more than five minutes. In my teen years, it found a winter home in my newly divorced … Pescespada dell’amore: Swordfish of Love Read More » The post Pescespada dell’amore: Swordfish of Love appeared first on Edible San Francisco ..read more

Does anyone really need another chocolate chip cookie recipe? The answer is simple: Yes! This Kantine favorite embodies the essence of a quintessential chocolate chip cookie, with a touch of “Scandi-ness” thanks to the inclusion of rye flour and almond paste. The rye flour adds a hint of malt, the almond paste makes the insides … Rye Chocolate Chunk Cookies Read More » The post Rye Chocolate Chunk Cookies appeared first on Edible San Francisco ..read more

Nichole Accettola on her first cookbook and happenings at Kantine   Preparing to move with her family for a temporary six-month stay in San Francisco, Nichole Accettola assured her Danish employers that she’d be back. They laughed and replied, “You’re going to sunny California. Why would you come back?!” Eight years later, Accettola is still … Scandinavian from Scratch at Kantine Read More » The post Scandinavian from Scratch at Kantine appeared first on Edible San Francisco ..read more

Why are restaurants so expensive right now in San Francisco? It feels like only a few years ago a Saturday night at a cool restaurant in San Francisco might set you back $100. These days, it seems more like $150 and up. Menu prices have been rising, while local diners are eating out less, at … Crunching the Numbers Read More » The post Crunching the Numbers appeared first on Edible San Francisco ..read more

Anchor Brewing may have cancelled Christmas,  but these local breweries are still raising a pint of cheer.   It was a sad year for beer. Anchor Brewing canceled Christmas over the summer, initially scaling back operations, then finally shutting down after 127 years. The closure makes this the first holiday season in 48 years that … Holiday Brews Read More » The post Holiday Brews appeared first on Edible San Francisco ..read more

It’s autumn, which means the holidays will soon be hitting us hard and fast. Lately, things seem to get rolling in late summer, when pharmacies start filling their shelves with Halloween candy in August and department stores start piping Christmas music in September. It doesn’t let up until the new year. By the time Thanksgiving … The Coping Mechanism Read More » The post The Coping Mechanism appeared first on Edible San Francisco ..read more

Longtime Outer Sunset residents may still recall Dean’s Deli on the corner of 46th and Noriega, but if you’ve been around since 2007, you know it as The Pizza Place. Founded by industry veterans David Ashin, with Kevin and Cindy Baryza (Acquerello, Farallon, Globe, Bruno’s, Stars), and inspired by the Boston pizza hangouts Kevin grew … Neighborhood Gem: The Pizza Place Read More » The post Neighborhood Gem: The Pizza Place appeared first on Edible San Francisco ..read more

Viola Buitoni, chef instructor and food writer, is proud to announce the launch of her first cookbook on September 5th. Italy By Ingredient: Artisanal Foods, Modern Recipes tells a story of modern Italy, globalization and food ethics through flavorful and easy recipes. These aren’t recipes passed down through grandmothers;  they are contemporary time capsules of changes … Exploring Italy by Ingredient with Viola Buitonii Read More » The post Exploring Italy by Ingredient with Viola Buitonii appeared first on Edible San Francisco ..read more