Breakfast
Making a Dutch Baby at the East Bay School for Boys
From What’s Cooking at the East Bay School for Boys?
Read MorePoha for Breakfast
From Mustard Madness
Read MoreToo-too-too-toom! Fungus Fair Canceled, but Not the Black Trumpet Mushrooms!
Yup, just about everything scheduled in January 2022 got cancelled, and the Mycological Society of San Francisco’s Fungus Fair is no exception. However, with more time freed up for foraging, the fair organizers have plucked up lots of black trumpet mushrooms, which prompted club member Hanna Docampo Pham to post about these prized culinary…
Read MoreSweet and Savory Pancakes with Olio Nuovo, Honey, and Pistachios
By Amelia Saltsman | Photos by Judy Doherty These easy-to-make cheese pancakes are delicious for brunch, lunch, supper, or dessert any time of the year. Made with a mixture of fresh and aged cheeses and topped with salty pistachios, honey, and good olive oil, they sparkle with contrasting flavors, colors, and textures. When prepared…
Read MoreBerry or Cherry Ricotta Toasts
From What’s in Season: a Visit to Brentwood
Read MoreEgg Fried in a Spoon in the Fireplace
By Kristina Sepetys Always Home: A Daughter’s Recipes and Stories by Fanny Singer, forward by Alice Waters Knopf, 2020 Fanny Singer is a writer and cofounder of the design brand Permanent Collection. Always Home is her very personal culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters. Singer shares dozens of…
Read MoreMarket Hall Foods’ Bacon, Mushroom, & Kale Frittata
Recipe by Executive Chef Scott Miller | Food Styling and photo by Marshka Kiera, courtesy of Market Hall Foods An ideal Mother’s Day brunch or simple supper, this frittata is a comforting dish that is easy to adapt with ingredients you have on hand. For a spring seasonal twist, substitute the onion for spring onion or…
Read MoreSmoked Vegan Lox and Gluten-Free Bagels
This recipe comes from Mackenzie Feldman, a Bay Area–based environmental activist who we profiled in our Summer 2019 issue. When we asked how her Herbicide-Free Campus initiative is doing a year after our article came out, Mackenzie says, “It’s going great! We are now in 15 schools across nine states!” Mackenzie, who is also…
Read MoreBlueberry Banana Pancakes
From Mackenzie and Kathy Feldman’s upcoming cookbook: Groundbakers: Plant-Forward Comfort Food Recipes and Stories from People Changing our Food System “When I think of childhood, I remember happy Sunday meetings with my grandma at the local coffee house, where we always conversed over pancakes. Unfortunately, the brunch usually left me feeling sick and stuffed…
Read MoreSolidariTEA Partners with Local Nonprofits
A Potent Brew At SolidariTEA, social justice is part of the business plan By Rachel Trachten For iced-tea entrepreneurs Caroline Sandifer and Trey Jalbert, business success goes hand-in-hand with generosity. As they manage the day-to-day tasks for their company, SolidariTEA, the duo have been steadily donating a portion of their time and earnings to two…
Read MoreCinnamon Peach Toaster Pastries
From A Potent Brew by Rachel Trachten Mom insisted on only healthy snacks in the house, so SolidariTEA cofounder Caroline Sandifer grew up with no Kellogg’s Pop-Tarts in the cupboard. After indulging in the forbidden packaged toaster pastries during college, Caroline started experimenting with her own healthier versions, coming up with recipes mom would be…
Read MoreSavory Oatmeal
UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).…
Read MoreZucchini Sweet Potato, Apple Spice Cricket Bread
Get adventurous with this zucchini bread made with cricket flour! From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs by Melissa Fairchild Clark If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this zucchini bread recipe, one of my favorites: 2 cups cricket flour (Purchase from…
Read MoreEDITOR’S MIXING BOWL
Illustration by Margo Rivera-Weiss During a recent airing of A Prairie Home Companion, Garrison Keillor quipped: “Pleasure is generic and suffering is individual.” Far be it from me to contradict the “modern-day Mark Twain,” as Keillor is often called, but as images from the films of Les Blank float through my mind, I can’t help…
Read MoreA Bowl of steaming Juk
By Su (mother) and Mia (daughter) Buchignani “Wow! This completely reminds me of something my mom would have made in her crockpot. It makes me feel like home.”—Melissa A standard breakfast in our household was a big bowl of steaming juk. This rice porridge, which is also known as jook, hsi-fan, congee, or zhou, is…
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