Bake a Brownie for Your Sweetheart

  Bake a healthy chocolate sweet for your sweetie, and while you’re at it, look out for all our tender little hearts with daily meals cooked with heart health in mind. The new, fourth edition of Cooking à la Heart: 500 Easy and Delicious Recipes to Make Every Meal Heart Healthy offers a science-based approach…

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Cookies with Character

  Yes, we know you have a million cookie recipes already, but here’s a savvy collection from all over the continent cooked up by our sister Edible Communities magazines. Tie on your apron and start baking. Salted Chocolate and Almond Sandwich Cookies from Edible Nutmeg Gingerbread Cookies from Edible Vancouver Island Sugary Sugar Cookies from…

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Dreaming of a Better Chocolate Chip Cookie?

Chef Peter Callis of the Table Catering in Berkeley was thinking of his own kids when he took a standard chocolate chip cookie recipe and packed it with added nutrition. He was also inspired by J. Kenji López-Alt’s experiments with chocolate chip cookies published on Serious Eats. In this recipe, Chef Peter experiments with yeast as…

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Sweet 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…

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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…

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Mixed Berry Dessert Pizza

  From Pizzapaloosa  Recipe, photo, and video by Judy Doherty Makes 1 pizza Handmade pie dough for a single-crust pie (see recipe below) ½ cup lemon curd 1 cup halved strawberries ½ cup raspberries ½ cup blackberries 2–4 tablespoons raspberry jam Sprig of mint Dusting of confectioner’s sugar Whipped cream for garnish Preheat oven to…

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Chocolate Candied-Orange Biscotti

  From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen. Makes about 3 dozen 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 2 tablespoons…

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Brown Butter Honey Cake

  From Bee Ambassadors     According to Roman myth, Psyche is able to sneak past Cerberus, the three-headed guard dog of the underworld, by lulling the monster with a drugged honey cake. This version may not have the same effect, but paired with a cup of hot tea, it might just transcend this world.…

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Flourless Chocolate Honey Cake

From A Hive in Your Backyard By Jennifer Radtke of Biofuel Oasis   Using a local East Bay honey gives this cake a complex taste that you’ll never get with sugar. Clara French, who tested the recipe, says it’s incredibly rich, moist, and decadent. A slim slice is all you need, so it’s a treat…

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Olive Oil Carrot Cake with Seeds and Orange Zest

From Olive Oil Synergies Recipe by Marykate McGoldrick of Sesame Tiny Bakery     The flavors of sweet spring carrots and fruity, peppery, extra-virgin olive oil come together in this versatile cake, which is equally good dressed up with whipped cream for a special dinner or served plain for a low-key snack with coffee or…

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Got Bay Nuts?

Time to make truffles! Story, recipe, and photo by Alexandra Hudson     In the height of midsummer’s plump heat, little green orbs begin their biennial-ish sprout from the branches of the California bay laurel. Over the following months, these baby nuts mature into their avocado-green-and-maroon–fleshed fullness. Come fall, they drop in prolific bounty throughout…

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Oma’s Einfache Ausstecher

Gets a Much Better Butter Update By Tina Wolfe | Photos by David Dranitzke     The original inspiration for my business came from a childhood memory. When I was a young girl, I traveled to visit my grandmother in Bavaria. I loved sitting in her tiny kitchen with the table covered in oilcloth while…

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A Holiday Pie Party

  Recipes, photos, and videos by chef/photographer Judy Doherty Don’t let the pandemic ruin your holidays! Baking pie will make your house smell delicious as you channel your granny and all those good times with friends and family in years past. Master these three recipes with the help of expert chef and photographer Judy Doherty.…

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Winter Squash Pie

From A Holiday Pie Party Recipes, photos, and video by chef/photographer Judy Doherty   To watch Judy make this pie, click here. Any type of winter squash will do for this delicious, easy-to-make pie, even a pumpkin! You’ll start by roasting the entire squash, which will yield more pulp than needed for this pie, so think…

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Homemade Pie Crust

From A Holiday Pie Party Recipes, photos, and videos by chef/photographer Judy Doherty     1 scant cup pastry flour Pinch salt ¾ stick cold unsalted butter (dairy or *plant-based) 3 tablespoons plus 1 teaspoon ice water In a small bowl, whisk together the flour and salt. Cut the butter into the flour and mix by…

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Chocolate Silk Pie

From A Holiday Pie Party Recipes, photos and video by chef/photographer Judy Doherty   To watch Judy make this pie, click here. For the crust ½ cup butter (1 stick or 4 ounces) 1 cup flour (whole wheat pastry flour works well if you have it) ½ cup confectioners’ sugar ¼ cup cocoa powder ½…

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Tarte Tatin

From A Holiday Pie Party Recipes, photos, and video by chef/photographer Judy Doherty   To watch Judy make the tart, click here. The dark apple tart called Tarte Tatin has Provençal French roots. I learned to make it as a teenager when I was a line cook at La Vieille Maison, a five-star restaurant in Boca Raton, Florida. It…

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Almond, Lemon, Poppy Seed Bites

  One Calm Cookie Nerve-Soothing Almond, Lemon, Poppy Seed Bites Story and Photo By Alexandra Hudson As a certified clinical herbalist and holistic educator with a passion for combining therapeutic and pleasurable experiences, I like to find ways to make recipes more nutrient dense. To start, I note which parts include a fat or liquid,…

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Apple Almond Free-Form Tart

      From the story Stylin’ Pie in Niles by Katie Yen For the apples, Carolyn Berke, founder of Niles Pie in Union City, California, recommends the organic Mutsu from Prevedelli Farms in Watsonville. Her favorite organic almond grower is Inzana Ranch, which is located near Modesto. 1 recipe Quick Whole-Wheat Puff Pastry 1…

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Quick Whole-Wheat Puff Pastry

  From the story Stylin’ Pie in Niles by Katie Yen This quick puff pastry from Niles Pie in Union City, California, has a great butter flavor, and the whole wheat lends its own flaky, nutty quality. It won’t puff up as high as regular puff pastry, but that’s just as well for these recipes:…

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Beans, Bars, & Bonbons

An assortment from The Xocolate Bar in Berkeley. Read more about the business below. A Glorious Chocolate Adventure By Rachel Trachten | Photos by Jon Milavec   Is there any better magazine assignment than the chocolate beat? Well, no, there just isn’t. Before launching our exploration of East Bay chocolate, we turned to Berkeley’s own…

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Treats to Please Every Palate

Purchase this book Book review by Kristina Sepetys Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts By Hannah Kaminsky Skyhorse, 2019 If the words “vegan desserts” make you think of hard-to-prepare, overly sweet recipes, Hannah Kaminsky’s new cookbook with 90 recipes for plant-based confections may change your mind. Desserts like the Chocolate…

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Kaori and Yukiko’s Microwave Daifuku Mochi

From the story Mochi by the Bay Story and photos by Kaori Becker My mom and I use this easy recipe when we’re in a time crunch, but we also love how quickly it delivers white mochi, a perfect canvas for a variety of sweet fillings, including anko, chocolate, and fresh fruit. Watch our mochi-making…

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Mochi!

Mochi by the Bay Wisdom from local masters of the craft Story and photos by Kaori Becker Mochi! Suddenly it’s everywhere. Made with mochiko, a flour milled from Japanese sticky rice, mochi went mainstream with the trend for gluten-free foods. But longtime fans of this traditional Japanese sweet know that mochi is just fun to…

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Warm Apricot and Cherry Crisp

From: Wine Country Table: a book review with excerpts   Excerpt from Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest By Janet Fletcher How clever of nature to ripen apricots and cherries at the same time; the two fruits are so compatible. Toss them with a little sugar and tapioca to thicken their juices,…

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A MODERN TAKE ON PINOLE SEED CAKES

From Indigenous Food at Café Ohlone By Anna Mindess | Photos by Cynthia Matzger     “Our name for pinole in Chochenyo is muyyen,” says Vincent Medina. “It’s one of the first foods we’ve worked to learn about. A mixture of native seeds—chia, redmaid, amaranth, tarweed, etc.—it’s loved by our people in those old days, and that…

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Near Breton

Far Breton Recipe and photo by Debbra Mikaelsen Although there is often a stack of cookbooks on my nightstand for bedtime reading, much of my food curiosity comes from fiction. I first heard of Far Breton when a character in Kate Atkinson’s latest novel fondly recalled the dish. A Google search led to David Lebovitz’s…

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Hazelnut Buckwheat Crisps

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.…

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Whoopie Pies

Recipe excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. (Adapted by Edible East Bay.) WHOOPIE PIES This recipe is said to have originated in the Pennsylvania Dutch country. Although it is called “pie,” it is actually…

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Quince Candy and Syrup

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.…

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MK Gold Bakery Huckleberry Tart

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot…

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MK Gold Bakery Rye Ginger Cake

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Deep, dark, rich, and spicy with the heat of ginger. Use the darkest organic molasses and brown sugar you can find. Yields one 9-inch cake ½ cup sugar ½ cup dark brown sugar, packed 1 cup grapeseed oil or rice bran oil 1…

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Hazelnut Buckwheat Crisps

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.…

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MK Gold Bakery Buckwheat Madeleines

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Madeleines are best eaten the day they are made, so make some tea or coffee and invite friends over to help you enjoy them. Black cardamom, smoky and floral, is lovely here (if you can find it), but green cardamom is delicious as…

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Over the Moon for Olive Oil

Come taste a variety of California extra-virgin olive oils and learn how to choose, use, and store them. Tastings take place in Market Hall’s Berkeley and Oakland stores through the end of June and offer special pricing and prize giveaways. Pacific Sun award-winning oils are featured on Saturday, June 29. Info: here Market Hall Foods…

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SolidariTEA 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…

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Philip Gelb’s Polenta Peach Cake and Peach-Pecan Ice Cream

From the story  The Peachy Time of Year These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at soundandsavor.com. Yield: one 9-inch cake 2 ripe peaches Dry mix: 1 cup coarsely ground cornmeal 1 cup flour…

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A Community of Peach Pickers

The Peachy Time of Year Philip Gelb never really stops thinking about the Masumoto Family Farm peaches, even in the dead of winter. The only difference at the peachy time of year is that he has boxes full of these exquisite fruits stacked up in his West Oakland catering kitchen, where he devises recipes for…

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Stephanie’s Egg Custard

From Got A2 Milk? by Colleen Riordan After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers…

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Got A2 Milk?

  A Northern California farm family brings nutrient-dense dairy products to the East Bay By Colleen Riordan What’s new in dairy? High-tech apps, perhaps? Maybe not so much. Trending terms in the lexicon of dairy innovation are more along the lines of “sustainable nutrition” and “holistic landscape ecology.” These developments actually began a quarter century…

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Frosted Yum-Yums

From the story Renewal Mill, where okara food waste becomes a nutritious baking flour by Colleen Riordan This Schlemme family recipe offers a tasty way to try baking with okara flour. 1 tablespoon ground flax 1 cup vegan butter (like Earth Balance) 1 cup lightly packed brown sugar ½ cup okara flour 1½ cups all-purpose flour…

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Bread Gone Stale? Make Bread Pudding! 

StopWaste continues its series on making great use of food that would otherwise go to waste.  Fresh bread is one of the first things to go bad in our homes, in most cases becoming dry and stale. Old-fashioned breadboxes are an uncommon sight in today’s kitchens, but they are still the best way to keep bread…

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Kiwifruit Tart

KIWIFRUIT TART Recipe by Barbara Kobsar | Illustration by Caroline Gould A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.   Serves 8–10 For shortbread crust 1 cup butter, room temperature ½ cup powdered sugar 2 tablespoons cornstarch…

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Chef Phillip’s Chocolate Pecan Pie

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Phillip Gelb of Sound & Savor Yield: 1 9-inch pie Crust 11⁄3 cups all-purpose flour ¼ teaspoon sea salt 1⁄3 cup coconut oil, solid, cut into small pieces 2 teaspoons tahini ¼ cup cold water Filling 21⁄3 cups raw pecans (some whole and some…

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What’s in Season?

By Barbara Kobsar Produce harvested at its peak is your sure bet for flavor and freshness. November Broccoli and its cabbage relatives, like Brussels sprouts, cauliflower, kale, and collards, thrive in the cool season at local farms. Broccoli, the Italian member of the family, was introduced to the United States in the 1920s by the…

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Lorraine Battle’s Apple Cake

From They Always Wore Aprons.  Story and photos By Helen Krayenhoff This “cake” is a pure celebration of the apple. Use different varieties—some sweet, some tart. 12–17 apples Zest of 1 orange, finely grated 1 tablespoon organic sugar 2 5-inch ramekins, lightly buttered Preheat oven to 300°. Peel and core apples and slice very thinly…

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Aunt Babette’s Apple Charlotte

From the story Cuisine in Translation Matzo ½ lb fine suet 6 apples thinly sliced Sugar Raisins Cinnamon Almonds Yolks of 7 eggs Whites beaten Bake one hour. Note: What Aunt Bebette assumes we would know is that the matzos should be soaked and then squeezed of excess water. The egg yolks should be mixed…

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Chocolate Shortbread

From: A Day in a Life Full of Chocolate by Anita Chu Recipe provided by Caroline Romanski Makes about 60 cookies 1 ⅔ cups all purpose flour 3 tablespoons Valrhona cocoa powder ¼ teaspoon salt 1 pinch ground cinnamon 1 ¼ soft unsalted butter ½ cup granulated sugar ¼ teaspoon vanilla extract About 2 egg…

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Grilled Summer Peaches

By Barbara Kobsar |  Illustration by Caroline Gould Grilled peaches can be used in so many ways. They make an easy addition to a mixed green salad, a scrumptious side dish for grilled pork or chicken, or a quick dessert. Choose your favorite variety of ripe peach. When ready to grill, cut peaches in half…

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What’s in Season?

By Barbara Kobsar Choosing produce harvested at its peak is your sure bet for flavor and freshness. February At the market, arugula may appear under names like garden rocket, roquette, or rucola. Regardless of what it’s called, this leafy green offers some of the same heat and peppery flavor as its radish and watercress relatives.…

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Strawberry Shortcake

    This recipe is by Brett LaMott, chef/owner of Café Maddalena in Dunsmuir, California. He says, “The shortcake in this recipe is very short, more of a biscuit than a cake.” Dunsmuir is a quaint town and beloved fishing spot on the Sacramento River just south of Mt. Shasta. If you are driving up I-5…

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Candied Zucchini Slices and Crystallized Squash Blossoms

By Barbara Llewellyn Catering and Event Planning Candied Zucchini Slices 1 cup water 1 cup sugar Zucchini slices (thinly sliced) Bring above ingredients to a boil for 5 minutes. Reduce heat to low and drop thinly sliced zucchini slices into simmering simple syrup. Simmer for 2-3 mintues until zucchini becomes translucent. Remove with a slotted…

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Dark Chocolate Frosting

By Barbara Llewellyn Catering and Event Planning 4 cups heavy cream 4 cups sugar 1 split vanilla bean 1 pound unsweetened dark chocolate 1 pound butter Boil cream, sugar, vanilla for 6 minutes. Remove from heat and add chocolate, butter. Whisk smoothly and strain out vanilla bean. Barbara Llewellyn Catering & Event Planning 434 25th…

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Moroccan Ghreyba (shortbread) with Lavender or Anise

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia I adapted this recipe from Anissa Helou’s book Café Morocco 2 sticks butter, softened ½ to 1 cup Rapadura sugar (½ cup if using anise. The sweetness of the seed lets you get away with less sugar.) 3 cups whole-wheat pastry flour 2 large…

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Flan with Cardamom, Honey, and Pistachios

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 6 eggs, beaten well 3 cups milk 1 cup honey, divided 2 teaspoons cardamom ½ teaspoon cinnamon ½ cup diced pistachios Beat the eggs and add the milk, then add half the spices and ½ cup honey. Pour the remaining honey and spices into…

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Elderberry Buckwheat Tart

From: The Regal Elder Part II by Kristen Rasmussen Vasquez Nutty buckwheat pairs perfectly with the tartly sweet berries, balanced by a bright kick of ginger. Serves 8 9 tablespoons unsalted butter, divided, plus more for greasing pan ½ cup buckwheat flour ½ cup plus 2 tablespoons gluten-free flour blend (or all-purpose flour) 1/3 cup…

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Elder Almond Pound Cake

From: The Regal Elder Part II by Kristen Rasmussen Vasquez This nutty loaf cake uses both elderflower cordial and elderberries for the complete elder experience. Any sweet syrup can be substituted for elderflower cordial and other berries for elderberries, if you only happen to have one of the gifts from the elder tree on hand.…

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New York Style Laychee Cheesecake

From the story about Sarah Henry’s Farmsteads of the California Coast ½ cup graham cracker crumbs 1⅓ cups sugar, divided ⅓ cup butter, melted 32 ounces laychee (or other soft goat cheese such as chèvre) 1 teaspoon vanilla extract 4 eggs 2 cups sour cream Preheat oven to 350°. Mix together graham cracker crumbs, 3 tablespoons…

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Bittersweet Teff Brownies

From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Makes sixteen 2-inch brownies These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice…

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Bourbon-Poached Pear Bread Pudding with Cajeta

From A Friendsgiving Picnic by Melissa Fairchild Clark Serves 12 For the cajeta (goat milk caramel) 4 cups goat milk ¾ cup turbinado sugar 1 teaspoon vanilla extract ⅛ teaspoon salt 1 cinnamon stick ½ teaspoon baking soda, dissolved in 2 tablespoons water ½ teaspoon ground cardamom For the pears 2 unripe pears, ½-inch dice…

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Spiced Pumpkin Cake from Zut! Restaurant in Berkeley

  From our Winter 2012 article,  The Making of an Olive Oil Culture   This lovely cake will be appreciated on any winter holiday table. Try a medium, peppery extra-virgin olive oil Serves 8 1 cup sifted cake flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon ground ginger Pinch…

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Apple Galette

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms Serves 6 2–3 large Fuji apples Dried currants, rehydrated in gin or water overnight For dough: 2 cups flour 1 teaspoon sugar ¼ teaspoon salt 6 ounces butter 3½ ounces cold water For almond filling: ¼ cup ground almonds or almond flour 2 tablespoons brown…

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Brown Rice Sponge Cake with Three Milks

Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Of course you could serve this buttery sponge cake plain (or splashed with a little sweetened espresso or coffee liqueur) and topped with strawberries and whipped cream. But the brown rice flour adds a delicate caramel flavor to the…

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Recipes Featuring Three Trees Nutmilk

Three Trees founder Jenny Eu offers two recipes using different varieties of her crowd-pleasing almondmilk.  Carrot “Cake” with Creamy Citrus Frosting For Frosting: 1 1/4 cups raw cashews, soaked for 4 hours 1/2 cup Three Trees Unsweetened Original Almondmilk 1/3 cup honey 1/4 cup fresh lemon juice 1/2 tablespoon vanilla extract Pinch of sea salt…

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Anna’s Apricot Amaretti

By Anna Buss, Culinary Coordinator at Frog Hollow Farm Makes 20 cookies For the apricots ¾ cup finely chopped dried apricots 1 lemon 1 teaspoon sugar For the batter 2 cups almond flour ¾ cup sugar ½ cup powdered sugar 1 teaspoon almond extract 1 teaspoon vanilla extract 3 egg whites (room temperature) For dusting…

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Market Hall Bakery Fruitcake

  Market Hall is known for exquisite foods, so when staff there swear that this fruitcake is the best they’ve ever tasted, you have to take note. Chef Sandy Sonnenfelt brought the recipe to Market Hall when she joined the company more than 19 years ago. Sonnenfelt, who grew up in South Africa, says the cake was a…

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Benchmark Pizzeria Olive Oil Cake

  Makes 8 servings Need: 1 9-inch round springform pan Kitchen scale 100 grams citrus juice Zest of 6–7 lemons/oranges 8 grams baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 200 grams sugar 219 grams cake flour 3 eggs 150 grams Séka Hills EVOO 110 grams whole milk yogurt (plain) Preheat oven to 350˚.…

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LAST BITE

I still remember the day when I first was struck by winter’s poetry in the sublime beauty of the persimmon tree. The leaves had fallen from the tree, revealing the dark orange orbs of ripe fruit still hanging on the bare branches. Soon after, I planted a Hachiya persimmon tree in my office garden in…

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Michelle Lee’s Red Wine Poached Pears

From Any Females in the House? “This is one of my favorite applications for pears throughout the winter. I often serve it with buttermilk panna cotta or with a slice of walnut-honey tart.” —Michelle Lee     3 pounds firm pears (bosc and bartlett work really well) 2 tablespoons peppercorns 1 teaspoon whole clove Seeds from…

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SEVEN STARS OF SUMMER

BY JESSICA PRENTICE Jessica Prentice, Maggie Gosselin, and Sarah Klein created the Local Foods Wheel to help us all enjoy the freshest, tastiest, and most ecologically sound food choices month by month. Here are seven of Jessica’s seasonal favorites. You can learn more about the Local Foods Wheel and the group’s other ventures at localfoodswheel.com.…

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Avocado Cacao Custard

From the East Bay Avocado This avocado-based cacao-carob custard is by Chef Lisa Books-Williams, who has been sharing the joys of plant-based eating since 2005. Serves 3–4 1⅓ cups unsweetened hemp, almond, or rice milk ⅔ cup agave or coconut nectar ½ cup cacao powder ½ cup carob powder 2 teaspoons vanilla extract ¼ teaspoon cinnamon…

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Avocado Lime Mousse

From the East Bay Avocado This appealing avocado-based lime mousse is by Chef Lisa Books-Williams, who has been sharing the joys of plant-based eating since 2005. Serves 2 1 large avocado Juice from 1 lime Zest from ½ lime 2½–3 tablespoons agave nectar 1 tablespoon coconut butter or coconut oil (melted) ½ teaspoon vanilla ⅛ teaspoon…

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Budín de Zanahoria (Mexican Carrot Custard)

This rich vegetable pudding combines sweet, savory, and tangy with a creamy texture that kids love. (My 3½-year-old gobbles it up!) And it works with many different harvest-season vegetables. You might want to make budín de camote (sweet potato), budín de maíz (fresh corn), or budín de calabaza (squash or pumpkin), depending on what you have handy.…

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Iced summer berry pudding

Courtesy of Bernice Tzong, pastry chef at Café Rouge. Stop by the café this summer to try her berry ice creams and sorbets. For the glaze:4 tablespoons water2 tablespoons sugar5 tablespoons strawberry jam4 tablespoons crème de cassis (optional)2 cups fresh strawberries, thinly sliced Line a 2½–3 quart pudding mold or a glass bowl with plastic…

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Pomegranate and Honey as a Dessert

  Use the seeds of 1 large pomegranate per person, drizzled with your favorite honey, as a dessert. Served elegantly on individual glass plates or placed on a cherished platter at the end of dinner, this can be a condiment for a nice Pecorino, or it can stand on its own with herbed teas or…

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Castagnaccio: Italian Chestnut Cake

From What’s in Season? Nuts! by Barbara Kobsar ⅔ cup sultanas, soaked in warm water for 10 minutes 4 cups chestnut flour ¼ cup sugar Zest of 1 orange Pinch salt 2½–3 cups cold water 3 tablespoons extra virgin olive oil 1 tablespoon fresh rosemary leaves ¼ cup walnuts, chopped ¼ cup pine nuts Preheat…

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A Passion for Gravensteins in the Bay Wolf Kitchen

Story and photo by Anita Chu   For the past 8 years, Jennifer Altman has been creating the perfect endings to meals at Bay Wolf restaurant in Oakland, or “tying the ribbon that binds the whole visit together,” as she puts it. Her style fits the refined-rustic vibe of Bay Wolf, a beloved Oakland mainstay,…

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Raw Cherry Pie

From Pick It! How to get the most out of your Brentwood u-pick trip. Plant-based, raw, and perfectly yummy! Makes one 9-inch pie 3 cups macadamia nuts (If you are not making a lattice topping use only 2¼ cups.) ⅛ teaspoon salt 2¼ ounces (dry weight) sea moss, coarsely chopped (If you are new to sea…

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Chocolate Candied Orange Biscotti

From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen.     Makes about 3 dozen 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 2…

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Shaker Lemon Tart

From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen.     It’s no surprise that Siew-Chinn Chin appreciates this tart, which originates from the 19th-century Ohio Shaker community, where cooks were well known and respected for their baking skills. Shaker beliefs dictated that…

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Candied Citrus Peel

Siew-Chinn’s Candied Citrus Peels Siew-Chinn would never let a fruit peel go to waste. Fortunately, most citrus peels can be candied and kept in the fridge for a long time for future use. To prepare, first cut the citrus in half crosswise and juice the fruit with a reamer or juicer, reserving the juice for…

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Mostaccioli con Mandorle

From A Life in Food Made by Hand     Honey Cookies Filled with Almonds, Cocoa, and Anisette In the southern Italian region of Calabria, Christmas celebrations would not be complete without mostaccioli. These hard cookies might be among the region’s oldest sweets, says cookbook author Rosetta Costantino, a native Calabrian who lives, gardens, and…

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Cooking with Berries

Recipes from Café Rouge In early summer, when berries come tumbling into the markets, no chef can resist them as a garnish. Berries start poking out from amid the micro greens in salads, and a homey berry cobbler suddenly appears on every dessert menu. The chefs at Cafe Rouge are as enthused about berries as…

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Cherry Financier with Macerated Apricots and Almond Ice Cream

From Stone Fruit Cooking with Hugh Groman Catering   For the Financier: 3 ounces cake flour 2 ounces almond flour 7 ounces powdered sugar ¼ teaspoon salt 7 ounces butter, cooked until brown and cooled slightly 2 tablespoons honey ¾ cup egg whites (not whipped) 2 teaspoons kirsch (optional) 8 ounces cherries, pitted Preheat oven…

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Plum Clafoutis

From Stone Fruit Cooking with Hugh Groman Catering   Serves 8 6 large eggs 7 tablespoons sugar 1¼ cups milk 1½ tablespoons vanilla ¾ cup flour 1 teaspoon cardamom, ground 3 cups sliced plums Powdered sugar for garnish Preheat oven to 350º. Butter a 10-inch round casserole pan (or similar size: larger pans make a…

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Chocolate Shortbread Cookies

  From A Day in a Life Full of Chocolate Recipe courtesy of Caroline Romanski Makes about 60 cookies 1⅔ cups all-purpose flour 3 tablespoons Valrhona cocoa powder ¼ teaspoon salt 1 pinch ground cinnamon 1¼ cups soft unsalted butter ½ cup granulated sugar ¼ teaspoon vanilla extract 2 egg yolks for egg wash Turbinado…

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Lemon Meringue Tart with Gingersnap Crust from Café Esin

From Citrus Recipes by Curtis and Esin Decarion, Café Esin       Makes 1 9-inch tart Crust 6-7 gingersnap cookies 2 tablespoons melted butter Crush cookies in a food processor until fine. Stir in melted butter. Press mixture into bottom and sides of 9-inch tart pan. Bake at 325 degrees for 10 to 12…

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Gran’ma Lillie Simple Sweet Potato Pie Filling

From Pie to Die For by Wanda Hennig Recipe by Beverly Jefferson’Dasté   Beverly Jefferson-Dasté, who worked for the postal service for 33 years, started baking sweet potato pies commercially—and the old fashioned way. “I always had my dream of going into business for myself,” she says. One day she woke up to the fact…

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Pie to Die For

By Wanda Hennig “When you come to my house, you come straight to the kitchen,” says Brentwood’s sweet potato pie queen, Beverly Jefferson-Dasté. “It’s where we gather—where the love is—and I always have something prepared for unexpected guests. That’s the Southern way—to feed your guests to let them know you appreciate that they’ve taken the…

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Roasted Pears with Almonds and Wine

From Where Have All the Pear Trees Gone? Recipe by Devany Vickery-Davidson, Dinner Party Cooking School 6 Bartlett pears, cut in quarters and cored (use a melon baller) ¼ cup local honey ¼ cup light brown sugar ¼ cup dry red wine 1 teaspoon freshly grated cinnamon ½ teaspoon freshly grated nutmeg Place pears in…

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Spiced Chocolate Zucchini Cupcakes

From What’s in Season: Summer Squash & Squash Blossoms   Makes 20 cupcakes 12 tablespoons (1½ stick or ¾ cup) butter 2 cups sugar 3 eggs 2 teaspoons vanilla extract 1 tablespoon grated orange zest 2 cups grated raw zucchini 2¾ cups all purpose flour ½ cup unsweetened cocoa 2½ teaspoons baking powder 1½ teaspoons baking…

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Clafoutis

From Farmers’ Markets in Full Spring Swing Recipe by Barbara Kobsar This classic French recipe for clafoutis uses sweet cherries, but you can use plums, peaches, pears, or a combination of fruits.  Serves 4 1 pound cherries ¼ cup sugar ⅓ cup flour Pinch of salt 3 eggs 1 cup cold milk ½ teaspoon vanilla extract…

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