lara

As autumn rolls around again, I find myself drawn to heartier foodstuffs. After a summer of barely-cooked fresh produce, light yeasty breads, and delicate pastry, I'm ready for something a little more dense and filling. (Even though ...

Samin Nosrat, sous chef at the just-closed restaurant Eccolo in Berkeley, wrote a thought-provoking reflection about the restaurant's demise in today's Chronicle. In her article, she considers the difficulty of providing high-quality foods and supporting small, local ...