Sarah Fritsche, The Kitchn

Sarah Fritsche

The Kitchn

San Francisco, CA, United States

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Past articles by Sarah:

Club Sandwich Recipe

A recipe for a classic club sandwich with turkey, bacon, lettuce, and tomato. → Read More

Recipe: Brenda's Shrimp & Grits With Tomato-Bacon Relish

Brenda Buenviaje has earned a loyal following for her New Orleans and Creole-style cooking. Here’s how to make her famous shrimp and grits at home. → Read More

Bi-Rite Creamery is going mobile with its very own ice cream truck

Starting March 4, the truck, which is solar-powered, will be parked out in front of the popular ice cream’s shop on 18th Street. → Read More

Recipe: How to make Lord Stanley's Grilled King Trumpet Mushrooms With Almond Dip

King trumpet mushrooms star in this simple, yet elegant appetizer from Michelin-starred Russian Hill restaurant Lord Stanley. → Read More

Step aside, cauliflower rice: new low-carb options derived from beans and legumes hit the market

Cauliflower rice has been the go-to alternative for folks looking for lower carb alternatives to the starchy side dish. Now, beans and legumes are getting into the alt-rice game. → Read More

Ashland Market & Cafe: East Bay nonprofit Mandela Partners plots Alameda food hall

Mandela Partners, the Oakland nonprofit behind Mandela Grocery Cooperative, is set to open a new food hall and cafe in March. In keeping with the nonprofit’s mission to bring healthy food to low-income East Bay neighborhoods, Ashland Market & Cafe is the result of a partnership with the Alameda County Economic Development Agency and Resources for Community Development. In addition to increasing… → Read More

These 'snacking eggs' from Sonoma Brands are ridiculous, but we can't stop eating them

Are hard-boiled eggs really so hard to make that they need to be reimagined? Apparently so. Bay Area-based food incubator Sonoma Brands — the same company that’s helped launch locally made snack foods like Krave Jerky and Dang coconut chips take — is now producing a line of hard-boiled “snacking eggs” that come with crunchy dipping spice blends. A convenience snack billed as “eggs reimagined,”… → Read More

After Munchery's closure, four Bay Area alternatives for prepared meal delivery

San Francisco meal delivery service Munchery shut down last month, a move that left employees suing for back wages, business partners owed thousands of dollars and customers holding on to now-useless gift certificates. Though not the first, Munchery’s fate is the most recent in a slew of other prepared-food delivery services, including Sprig, Maple, Spoonrocket, Bento and Pronto, that have gone… → Read More

The former Lulu space is becoming a temporary high concept restaurant/art gallery

During its heyday, Lulu on Folsom Street was a groundbreaking restaurant that pioneered dining trends like communal tables, family-style dining, and a signature iron-skillet roasted mussels dish. Since the restaurant abruptly shuttered in 2017, it’s been dark, but now there’s a new tenant at 816 Folsom, which is slated to eventually be demolished and turned into an 18-story hotel. Palette, a… → Read More

Deli Board spinoff shutters on Mission Street

Almost a year to the day it opened, the Board has closed. The Board was the spinoff of Deli Board, the popular SoMa sandwich spot that remains open. It was set in the former Fenix/TBD space on Mission Street, near the corner of Seventh Street. Owner Adam Mesnick, who announced the closure over the weekend, has been outspoken about the ups and downs of operating a restaurant in this particular… → Read More

Longtime Ferry Building vendor Far West Fungi goes into expansion mode

"We are not restaurant people. We've always been farmers," says Far West Fungi's Ian Garrone. That may be true, but that isn't stopping the Garrone Family - who have operated their Moss Landing farm and foraging company for over three decades and are one of the San Francisco Ferry Building's original tenants - from testing out a variety of mushroom-based dishes at Far West Fungi Kitchen, their… → Read More

Keto, gut health and fasting are all the rage. Are they worth all the hype?

As January nears its conclusion, how are you doing with your New Year's health resolutions? How's your willpower holding up on that keto diet? Are those probiotic supplements making your gut happy? These new and shiny health trends have skyrocketed in popularity. Celebrities sing the praises of stunt diets and esoteric supplements. Intermittent fasting, it seems, has become big with the local… → Read More

Seasonal recipe guide: Preparing meals fresh from the market

Seasonal recipes, fresh from the market These recipes showcase the best of Bay Area seasonal produce. Many come from our region's top chefs, and all have been tested in The Chronicle Test Kitchen. Find your local market and get cooking. → Read More

Spice Ace, San Francisco’s best spice shop, is closing

Sad news for home cooks and their spice racks: San Francisco's Spice Ace, once named one of the world's best spice shops by Food & Wine magazine, is closing at the end of the month The six-year-old Stiener Street shop, owned by former tech industry executives Olivia Dillan and Ben Balzer, has been a wonderland of global seasonings, offering a mind-blowing assortment of unique and hard-to-find… → Read More

Cowgirl Creamery releases first new cheese since 2011

Here's a bit of news for all you cheese lovers out there. Beloved Bay Area cheesemaker Cowgirl Creamery has a new cheese on the market - the first cheese added to its roster since 2011. The new cheese, named Hop Along, joins a lineup that includes familiar Cowgirl brands like Mount Tam, Wagon Wheel and Red Hawk. (Note: Peggy Smith and Sue Conley's Point Reyes-based business was sold to Swiss… → Read More

Recipe: How to make Miminashi’s Potato Skins

Super Bowl Sunday is approaching, which means it's time to start thinking about game-day snacks. There's nothing wrong with a tried-and-true spread of chips and dips, but why not mix it up with this twist on the classic pub staple of stuffed potato skins from Wine Country chef Curtis Di Fede? Until 2014, Di Fede was the chef and partner at Oenotri, a highly praised southern Italian-influenced… → Read More

The Brew Coop, a pour-it-yourself beer bar, opens on Valencia Street

Want a beer without all that annoying bartender chit chat? Head on over to Valencia Street. Now open in the former Osha Thai space is the Brew Coop, a "pour-it-yourself" bar. It's the first such dedicated bar of its kind in San Francisco and comes from Gore Song, who modeled the bar after the self-pour beer systems Song experienced while visiting Prague in college. It works like this: patrons… → Read More

From plant-based salumi to collagen, this is the best of the 2019 Fancy Food Show

Fresh from a four-year face lift, Moscone Center played host this week once again to the annual Specialty Food Association's (SFA) Winter Fancy Food Show. The three-day annual food convention, which takes place in January, serves as the largest marketplace devoted to specialty foods and beverages on the West Coast. If one looks closely, amid the booths dedicated to jams, pickles, pastries and… → Read More

Recipe: How to make Miss Ollie's Caribbean-style oxtails

The damp and dreary days of winter have set in. When it comes to cooking for rainy days, it doesn’t get much better than the oxtail from Miss Ollie’s in Oakland. After leaving London for the Bay Area in the late 1990s, chef-owner Sarah Kirnon first made a name for herself cooking at Bay Area restaurants like San Francisco’s Front Porch and Oakland’s now-closed Hibiscus. In 2012, she opened her… → Read More

Bay Area artisans represent well in 2019 Good Food Awards

The Good Food Awards announced the 2019 winners for the country's best makers and artisans on Friday evening at the San Francisco War Memorial & Performing Arts Center. This year's winners (see the full list below) were selected from over 2,035 entries and include Bay Area food makers like San Leandro brewery Cleophus Quealy, Sonoma yogurt producer St. Benoit and Bay Area chocolate veteran… → Read More