92 san francisco recipes

An interesting way to make bread, and it actually makes great flavor and texture bread.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

San Francisco seafood casserole bakes mussels, shrimp, and white fish in a tomato-wine-clam juice broth. A streamlined cioppino in casserole form, ready in under an hour.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Fish is poached in tomato and basil sauce reduction, light yet tasty.

A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.