Entrees

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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MariLark Heirloom Tomato Risotto

From: A New Take on Giving Away the Farm By Rachel Trachten Serves 4 1 pound fresh heirloom tomatoes (1 cup cooked) ¼ pound sweet Italian sausage or sausage of choice (optional) 2½ cups chicken or vegetable stock 2 tablespoons extra-virgin olive oil ½ cup chopped shallots or onion 2 cloves garlic, minced ¾ cup…

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Dad’s Famous Cannolicchi with Roasted Red Pepper Cream Sauce

From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he…

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Hanif Sadr’s Kuku Sabzi

(Persian Herb Frittata) This is Hanif Sadr’s adaptation of a kuku sabzi recipe by Roza Montazemi. Sometimes called the Julia Child of Iran, Montazemi not only codified the measurements and techniques of traditional Persian recipes, she also included recipes from French and other cuisines in her book, Art of Cooking, first published in 1964. An…

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Eric Tucker’s Grilled Peach and Quinoa Dolmas

From the story  The Peachy Time of Year Sweet, tart, savory, tangy, and spicy, these peach dolmas with their tasty condiments hit all the bases. You could serve the filling as a salad without wrapping in the grape leaves, but consider offering large lettuce leaves that your guests can use as wraps, spooning on the…

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