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Oakland Police Commission leadership conflict | The cost of free eggs | How should the county address the opioid crisis? | Rift in local NAACP

Author Archives: Becky Duffett

An open sushi handroll from Yonsei Handrolls restaurant served in a half pipe shaped wooden block
Posted inNosh

How to make sushi handrolls at home like this chill East Bay chef  

by Becky Duffett June 26, 2023June 26, 2023

Kyle Itani of Yonsei Handrolls says handrolls are his daughter’s favorite weeknight dinner, and they’re push-button easy. (Let the rice cookers sing.)

Two white bowls of tofu, vegetable and broth soup
Posted inNosh

Pillowy soft tofu is the star of this creamy spring soup

by Becky Duffett May 18, 2023May 19, 2023

Joodooboo chef-owner Steve Joo shares his recipe for this fresh, delicious dooboo soup with seasonal vegetables.

Platter of crab and sides
Posted inNosh

This Dungeness crab boil is brimming with big flavor

by Becky Duffett February 17, 2023February 16, 2023

Oakland chef Nelson German reveals how to make a gloriously delicious seafood boil at home.

Posted inNosh Guide

8 essential and stylish kitchen tools to give this holiday season

by Becky Duffett December 5, 2022December 6, 2022

From finely honed Japanese knives to gorgeous speckled ceramics, these East Bay shops and makers offer the best gifts for folks who love to cook, entertain, or just eat.

Posted inNosh

An East Bay Native chef shares a recipe for blue cornbread

by Becky Duffett November 18, 2022November 16, 2022

Celebrate Indigenous culture with an easy recipe for Crystal Wahpepah’s stunning blue cornbread.

Posted inNosh

Where to find fantastic Thanksgiving pies in Oakland and Berkeley

by Becky Duffett and Elise Proulx November 14, 2022November 14, 2022

East Bay piemakers are working overtime to bake the best Thanksgiving pies you could ever ask for.

Posted inNosh Features

One of the East Bay’s hottest chefs shares his recipe for a cool tomato salad

by Becky Duffett September 27, 2022September 28, 2022

Chef Kevin Tang from Claws of Mantis and Viridian tosses Shared Cultures chile miso into a seasonal salad, with umami-heavy results. Here’s how to make it at home.

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