Recipes

Salt Cod & Potato Cazuela

From César Turns Twenty by James Mellgren with photos by Cherie Azzopardi From César: Recipes from a Tapas Bar by James Mellgren and Olivier Said, Ten Speed Press, 2003 This is one of the oldest dishes on the César menu. It has garnered legions of fans, and the few times it has come off the menu…

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Savory Winter Vegetable Cobbler from Anaviv’s Table

From Anaviv’s Table Opens in Richmond      Story by Alix Wall and photos by Stacy Ventura Serves 6–8 Filling 2 cups medium-diced butternut squash (peel before dicing) 2 cups medium-diced celery root (peel before dicing) 1 cup medium-diced purple daikon radish 1 medium red onion, diced 1 large fennel bulb, diced 1 cup shredded chanterelles (or other…

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Japanese Vegan Hot Pot

From Top Cap Mushrooms: Story, photos and recipes by Rezel Kealoha Hot pot is a great way to entertain a group on a cold winter’s night. If you are unfamiliar with the tradition, here’s how it’s done: Each guest at the table has a small soup bowl set on a plate with chopsticks, soupspoon, and…

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Herby Lion’s Mane Farmers’ Market Tacos

From Top Cap Mushrooms: Story, photos and recipes by Rezel Kealoha Serves 2 For the plates: 4 tortillas 2–3 tablespoons plain hummus (or garlic and chive flavor, if you can find it) 2–3 tablespoons pickled ginger Handful of baby arugula Handful of fresh herbs (parsley, mint, and chives make a good combination) Lime wedges For…

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Filipino Adobo Mushroom Medley

From Top Cap Mushrooms: Story, recipes, and photos by Rezel Kealoha Serves 2 2 tablespoons olive oil (divided) 8 ounces shiitake mushrooms (stems trimmed off if they seem tough) 8 ounces blue oyster mushrooms (break clusters apart) 2 bay leaves 3 tablespoons coconut aminos (Bragg Liquid Aminos or soy sauce can substitute, but the coconut…

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Gailan with Oyster Sauce (haoyou jielan) from All Under Heaven

  Illustrations by Margo Rivera-Weiss Recipe by Carolyn Phillips Farmers grow what their land and the market will support, so in diverse California, that means plenty of traditional Asian produce. The Old Oakland Friday market is particularly known for its wide selection of Asian vegetables, which home cooks with a working knowledge of Asian culinary…

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Cooking with Gratitude

Cherishing What We Have and Wasting Less Around the world, feasts of gratitude for a good harvest are among the oldest traditions, marked by a rest from working the fields and plentiful meals. An abundance of food is at the center of our Thanksgiving celebrations as well, yet few of us have a deep connection…

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Near Breton

Far Breton Recipe and photo by Debbra Mikaelsen Although there is often a stack of cookbooks on my nightstand for bedtime reading, much of my food curiosity comes from fiction. I first heard of Far Breton when a character in Kate Atkinson’s latest novel fondly recalled the dish. A Google search led to David Lebovitz’s…

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Barbara’s Mandarin, Fennel, & Avocado Salad

6 mandarin oranges, peeled and sliced crosswise into ¼-inch rounds ½ fennel bulb, thinly sliced (reserve fronds for garnish) 2 avocados, peeled, pitted, and sliced 1 small shallot, peeled and thinly sliced ¼ cup extra-virgin olive oil 2 tablespoons champagne vinegar Salt and fresh ground black pepper Divide orange slices between 4 salad plates. Layer…

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