Cucumbers, Cafés and Cheese - The San Francisco Chronicle in 60 Seconds

by Monika Bartyzel, Posted Aug 31st 2009 @ 12:00PM

Armenian cucumbers.
Photo: e.t., Flickr

Thin-skinned Armenian and Asian cucumbers are a curvy new veggie treat. Here are tips on how to pick and use them.
A surefire Parisian pie crust? Sign us up!
In the less-traversed lands of Sonoma wine country lies Santi -- a country dining spot with "pristine" food.
Eat Real's event in Jack London Square falls somewhere between a county fair and a highbrow gourmet food fest.
San Francisco's Tadich Grill suffers a fire sparked by its wood-burning stove, but its owners hope to be back in operation soon.
Graham Greene might have been a notable scribe, but the mixed drink named after him is "heinous."
From vegan to gluten-free, the Plant Cafe Organic -- located on the Embarcadero -- seems to do it all.
On making a roasted tomato soup with a young tyke.
An American Cheese Society competition declares Wisconsin the cheese state, followed by California and Vermont.
Writer Tara Duggan revels in leftovers to whip up tasty lunches for kids.
A new -- and currently nameless -- new dining hotspot gears up to take over the old Quince digs.
The culinary achievements of the Mayans that changed our foodie world: chocolate, vanilla, corn, chiles, tomatoes, black beans, avocado, sweet potato, squash and papaya.