With restaurant staff continuing to leave their positions in droves (which I understand and fully support), it feels vital to reclaim and hold close the semi-lost art of making high quality food at home. I’ve only been cooking for pleasure since the pandemic began; I started as a novice. I’m happy to report that I’ve never made a dud recipe from any of these sources:
- Edible East Bay – boy, is it! Ingredients can get complex, but prep itself is very accessible.
- The Hakka Cookbook, which doubles as news about the Hakka food scene on an international basis
- Wild About Mushrooms, the Mycological Society of San Francisco’s cookbook. Exquisite if you’re into mushrooms; my boyfriend isn’t but has loved every dish despite
- Recchiuti, for Decadent Desserts with two capital Ds