To me, Berkeley Bowl is a sacred place worthy of a weekly pilgrimage. Perhaps the ultimate food-lover's grocery store, this massive Berkeley, CA, food emporium carries a huge selection of goods from around the world, and at great prices. I consider it a must stop for friends visiting the Bay Area, so why not share my adventures? The most remarkable part of the store is probably the produce, which is clearly labeled to identify where each item comes from. The international and bulk sections offer never-ending inspiration, the meats and seafoods offer countless options and price points, and I always find myself mesmerized by fruits and vegetables from around the world that I've never seen before. Case in point: Indian bitter melon. I grabbed five or six of these a week ago in an effort to learn about new exotic foods. Knowing nothing at all, I selected these purely based on the fact that they seemed sort of reptilian and would be fun to photograph. As the days went on (and as the bitter melon sat in the crisper drawer of my refrigerator), I became more hesitant, not sure what I was thinking. Finally, I braved up, opened my computer, and did a little research. As it turns out, Indian bitter melon, or karela, is a commonly cooked vegetable in Indian cuisine. It's described all over the Internet as an "acquired taste," and apparently soaking it in salt water helps to remove some of the bitterness. I found recipes for stuffing and sautéing with various spices. The health benefits of this strange vegetable are plentiful, particularly in managing diabetes, and typically, I can convince myself to like anything if it's good for me. To find out what I did with these and what I thought of them, keep reading. |  |
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Perhaps it's the rainbow of cheerful hues, the adorable two-bite size, or - most likely - the perfect crisp-chewy texture, but I just can't get enough of French macarons. Even when I'm stuffed to the gills, I can always make room for these tiny, delicate pastries. True, macarons can be temperamental (meringue is the capricious culprit), but they do respond wonderfully to patience, encouragement, and a loving touch. So before you dismiss the idea of making these little lovelies at home, we've found a basic recipe that breaks down the uncooperative veneer of the elusive macaron. Although part of the same happy pastry family, the French macaron should not be confused with the coconut macaroon. They are similar in concept, but differ greatly in execution: while both entail adding dry ingredients to a delicate egg white meringue, the one "o" macaron uses finely ground almonds as its base and requires much more gentle handling. Much like a first date, there's a good chance that your first batch could end awkwardly. As in love, you simply pick yourself up and try again. Once you begin to understand the macaron's nature - its singular texture, its response to your oven, its personality in your climate - suddenly it's like the realization that you both enjoy the same rom-com movies and takeout Chinese: everything just works. Ready for the challenge? Read on for the recipe. |  |
After the great response we received from last week's #savorysight Instagram challenge, we could hardly wait to do another one. In the spirit of Valentine's Day, we're taking this week's challenge up a notch. This week we want to see all of your tasty pink and red eats, from pomegranates to radishes to rare steak. Don't forget to tag your photos with the hashtag #savorysight and follow YumSugar on Instagram (username: heyyumsugar). If you don't use Instagram, don't feel left out! You can always upload your food pictures and recipes into our Savory Sights community group. |  |
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When the weather is cool, there's nothing more soothing than a steamy and delicious treat. If you're looking to take that Winter chill out of your cold bones with a yummy nightcap, here are five options that are all perfectly fit for the chilly weather and ready to help heat you up. View Slideshow › |  |