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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  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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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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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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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 the coastal…

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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 devouring chunks…

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  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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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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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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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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