Appetizers
Savory Shellfish Sabayon with Pan-Grilled Calamari and Pickled Rhubarb
From Sabayon: Sweet & Savory Recipe by Francine Spiering | Photo by Raymond Franssen
Read MoreMini Potatoes Stuffed with Whipped Goat Cheese
Recipe and photo by Lesley Dabney, the Vineyard Mom, @thevineyardmomliving
Read MoreRecipes for Your Holiday Party Table
Here are two easy appetizer recipes for your holiday party table complete with wine-pairing suggestions. They are by Livermore resident Leslie Dabney, aka the Vineyard Mom, whose farm-to-table recipes promoting local farmers’ markets are a hit with followers of her frequent podcasts, TV appearances, and IG posts. Cranberry and Brie Tarts Makes 12…
Read MoreRicotta Dip with Pesto & Pistachios
Muhammara (Roasted Red Pepper Walnut Spread)
Throughout her cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, Chef Reem Assil, founder of Reem’s California, demonstrates the centrality of olive oil in Arabic cuisines. Edible East Bay suggests using a fruity Arbequina from Olivina or Séka Hills for this recipe, or you could go bold with an olio nuovo…
Read MoreAcciughe Marinate (Marinated anchovies)
Viola Buitoni suggests a fruity extra virgin olive oil for this dish. When we made it for our Winter Table, we drizzled it with Luretík’s Sicily, a blend of Nocellara del Belice and Cerasuola varieties. Buitoni’s recipe headnote gives you a good idea about how much fun our group of die-hard anchovy lovers had…
Read MoreWarm Lentil Salad with Pesto and Salami
Baba Ganoush: a Favorite Dip for a Fall Party
Poached Green Almonds with Green Garlic
Fuyu Persimmons with Olio Nuovo from Zuni Café
Thank Goodness, We Still Have Tomatoes!
Ricotta Dip with Pesto & Pistachios
Afternoon Tea with Figs
Recipes and photos by Judy Doherty Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…
Read MoreVanilla and Licorice Steeped Figs
From Afternoon Tea with Figs Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at judydohertyphotography.com.
Read MoreArtichokes: Every Day in Every Way
Here in Northern California, where the nation’s supply of globe artichokes is grown, harvested thistles are always piled high at market stands. The plants also grace many front yards, where some home gardeners let some of the blossoms mature in the early months of summer in order to enjoy the electric-violet color of the…
Read MoreThis Appetizer Makes You Long for More
“Antojito” is Spanish for “little cravings,” and that’s what Coo Moo Jams maker Julie Deck says these little bites will trigger. Topped with a dollop of Coo Moo Jam, they ensure that your cravings will only become worse, so good luck! Deck makes her Coo Moo Jams from the best of our local Brentwood…
Read MoreWhat’s in Season?
Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Snap Beans & Shell Beans Now is the time to scoop up fresh beans at your farmers’ market. Both edible-pod snap beans and shell beans (those you have to shell) are ubiquitous through…
Read MoreSea Urchin Tostadas
From A Harvest from the Garden of the Sea When you’re sitting at the sushi bar trying to identify all the things in the case, uni (aka sea urchin roe) is an easy one: It’s those small golden tongues arranged in a wooden box. The sea urchin has five chambers within its shell, and…
Read MoreZucchini, Two Ways
As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals. Roasted Zucchini with Mint Pesto For the pesto: ½ cup loosely packed fresh basil leaves ½ cup…
Read MoreMushroom Caps Stuffed with Olives and Porcini
From The Truly Memorable Paula Wolfert, by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…
Read MoreElderflower Chive Fritters
From The Regal Elder – Part 1 by Kristen Rasmussen The batter for this savory dish contains lemon zest and chives, which add complexity without overpowering the floral qualities of the elderflower. Makes 40 to 45 small fritters. About 10 medium to large elderflower heads, broken up into 40 to 45 small florets 1 cup…
Read MoreTwo Oyster Recipes from Hapuku Fish Shop
From the Hapuku Fish Market The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at…
Read MoreFava Bean and Green Garlic Crostini
From What’s in Season, Spring 2015 Recipe by Barbara Kobsar | Artwork by Patricia Robinson Makes 12 crostini 1 1/2 pounds fresh fava beans 1 small shallot, chopped 3 tablespoons grated Parmesan 1 tablespoon olive oil 1 bulb green garlic, chopped 1 baguette, sliced into 12 thin slices Salt and pepper to taste Mint,…
Read MoreBocanova’s Salt-Cured Ahi Tuna Tataki
From Feast of the Seven Fishes
Read MoreAmy Murray’s Olive Oil Crackers
From our Winter 2012 article, The Making of an Olive Oil Culture In 2009, Chef Amy Murray hosted an all-olive-oil dinner at her Venus Restaurant in Berkeley for her Slow Food chapter. The crowd of more than 50 sat down to a first course of olive oil crackers with fresh cheese marinated in olive…
Read MoreMolly’s Chèvre
Adapted from Goats Produce Too! The Udder Real Thing, written and published by Mary Jane Toth. If you’ve never made cheese before, go to the New England Cheesemaking Supply Company website, cheesemaking.com, where there are tutorials on every part of the process described here. 5 quarts goat milk ¼ cup fresh cultured buttermilk ⅓ cup…
Read MoreRoast Chicken and Apple Gyoza with Pecan Brown Butter
From What’s In Season: Apples
Read MoreSpring Rolls with Miso Seared Beef and Pea Shoots
From Pass the Peas, Please Serves 4 1 tablespoon red miso 2 tablespoons sugar Fresh ginger root, grated to make about 2 tablespoons 1 tablespoon sesame oil 2 teaspoons tamari (wheat free soy sauce) 1 teaspoon mirin 6 oz. beef filet or flat iron steak Peanut or canola oil ¼ pound pea shoots Shizo…
Read MorePear, Blue Cheese & Endive Nibbles
From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 ounces mascarpone cheese 8 ounces Point Reyes Blue Cheese (or Maytag Blue) 2 tablespoons butter, softened 3 green onions cut into one-inch pieces 2 tablespoons rough-cut peppercorns (I like to use a blend of red, green and black)…
Read MorePear Quesadilla
From Where Have All the Pear Trees Gone? Recipe by The Peasant & the Pear Pear chutney: ¼ cup dry white wine ½-inch wedge of red onion, sliced thin 2 tablespoons chopped red bell pepper 1 tablespoon dark brown sugar 1 Bartlett pear, peeled, cored and cut into 1-inch chunks 2 tablespoons of water, or…
Read MoreSquash Blossom Poppers
From What’s in Season: Summer Squash & Squash Blossoms Stuffed Squash Blossom Poppers (credit: Edible East Bay) Recipe courtesy of Barbara Llewellyn Catering & Event Planning Makes 12 poppers For the stuffed blossoms 12 unopened squash blossoms ½ cup cream cheese, room temperature ½ cup goat cheese, room temperature 2 tablespoons heavy cream…
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