Sides

Noodle Like a Pro

Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…

Read More

Carrot Top Salsa Verde with Roasted Root Vegetables

Perfect for a winter day, this side dish pairs starchy roasted root veggies with a savory fresh herb sauce made from the carrot tops, adding a new dimension of flavor and making use of the whole vegetable.   Salsa Verde   3 tablespoons capers, drained 2 whole cloves garlic, peeled 5 anchovy fillets (optional) Tops…

Read More

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…

Read More

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…

Read More

Chef Barry’s Pecan Mousse and Sweet Potato Chips

From the story A Vegan Holiday Feast Illustration by Julia Cost 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans on a baking sheet and…

Read More

Chef Barry’s Garlic Mashed Potatoes with Mushroom Gravy

From the story A Vegan Holiday Feast, Illustration by Julia Cost Garlic Mashed Potatoes 1 head garlic 1 tablespoon olive oil 6 medium russet potatoes, large dice 3 tablespoons vegan butter ¼ cup hemp milk Salt and pepper Preheat oven to 400°. Slice the top off the garlic head to expose the tips of the cloves. Brush…

Read More

Perfumed Matsutake Rice

From Urban Forager: Matsu=Pine, Take=Mushroom by Anthony Tassinello 3 cups Japanese rice 3 cups water 2 or 3 small “number one” matsutake 1 abura-age – fried tofu (optional) ¼ cup sake ¼ cup soy sauce Begin by washing the rice in several changes of cold water, repeating the process until the water becomes clear. Drain the…

Read More

Citrus Braised Fennel

From the story What’s in Season? Fennel by Barbara Kobsar This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile…

Read More

Apple Stuffing

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark 1 tablespoon grapeseed oil (or other high-smoke-point oil) 1 onion, diced 2 cups sliced celery (about a whole head) 2 Fuji apples, diced 2 cloves garlic, minced ¾ cup parsley, roughly chopped ½ loaf whole wheat bread, diced or torn (we used La Farine’s) ½ teaspoon…

Read More