Entrees

Misoyaki

From A Fish Monger You’ll Want to Hug By Kai Wada Roath Ι Photos by Austin Goldin   At JP Seafood, I often buy butterfish (aka black cod) for this Japanese/Hawaiian dish, which I fell in love with years ago at the historic Manago Hotel on the Big Island. Since the Manago keeps their recipe…

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Farmers’ Market Pancit Udon

From Healthy Cooking, Filipino Style Recipe and photo by Rezel Kealoha     Here’s a recipe you can use any time of year to feature whatever combination of fresh farmers’ market vegetables seems most appealing. The fresh udon noodles can be replaced with Chinese style egg noodles or Filipino canton noodles, if you can find…

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FreshCatch Fish Tacos with SeaSlaw

There is something magical about crispy, beer-battered flakey fish topped with a delicious seaweed salad wrapped in a warm tortilla,” says Jessy Ryan, “co-flounder” of FreshCatch, one of the Bay Area’s forward-thinking community-supported fishery companies. FreshCatch operates as a collective of single-vessel businesses that fish along the West Coast with a vision of making sustainability…

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Prerna’s Chicken Curry

From Chicken Curry Day by Prerna Singh     Serves 4–6 2½ pounds whole chicken, cleaned and cut into pieces ¼ cup lemon juice ½ teaspoon salt ½ teaspoon fresh-cracked black pepper 1½ cups chopped onion 3–4 cloves garlic 2 inches ginger root 2–3 hot green chili peppers (adjust according to how much heat you can…

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Recipes for an East Bay Lunar New Year

Recipes by Carolyn Phillips Illustrations by Margo Rivera-Weiss Last February, Edible East Bay staff illustrator Margo Rivera-Weiss helped friends Ruth and Michael Chen usher in the Year of the Dog as they made jiao tze (or jiaozi) according to an old recipe they carry around in their heads. Anticipating the approach of the Year of…

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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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A Flavorful Dish for the High Holidays:

Braised Chicken Thighs with Almonds & Honey Recipe by Sandy Sonnenfelt, courtesy of Market Hall Foods. Food styling & photography by Asha Loupy, courtesy of Market Hall Foods. During the Jewish High Holidays, treat your family and friends to a chicken dish rich in North African and Spanish flavors. Sandy Sonnenfelt, Market Hall Foods’ director of…

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