In northern California, a fermented beverage called kefir is having a moment as the elixir of choice. It's traditionally made from cultured cow's milk, which produces a product similar to drinkable yogurt. A couple of superb spots are serving kefir from a tap, using fruit, tea and even coffee to create lighter, more crowd-pleasing versions.In San Francisco, the new…
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Fry bread, a staple of Native American cuisine, is having its moment in the restaurant scene. It is just what it sounds like: a savory version of the fried dough you've surely enjoyed at fairs and festivals, topped with any combination of ingredients you deem craveable. We borrowed chef Tim Cushman's fry bread recipe — a best-seller…
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Ready to cook Eastern European? Pick up a copy of Mamushka, Ukraine-born chef Olia Hercules’s ode to cuisine from Kiev to Kazakhstan, and every stop along the way. It’s not all potatoes and beets, although the potatoes and beets are fantastic. The marinated grilled chicken is excellent, too. This is my dad's creation. He actually…
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