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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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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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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  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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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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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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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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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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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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