Spaghetti and Meatballs with Homemade Pasta

Chef Peter Callis of the Table Catering in Berkeley took some pointers from celebrity chef/entertainer Alton Brown as he layered up numerous alluring umami flavors in his red sauce and meatball recipes. His deeper inspiration, however, came from his favorite local organic and regenerative farmers and ranchers, who he visits weekly for his ingredients. Check out…

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Cooking Eggplant Meltdown for my Father

By Alison Negrin   My sister and I swooped into our parents’ home in Palo Alto when we learned that our father’s health was rapidly declining. David Negrin had suffered a fall a month earlier and was willing himself to stay alive to see my sister, Lenore Arnberg, who would be arriving from far away…

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Con Mucho Cariño

Story and photos by Chava Oropesa   When I would go visit my mom every year in Mexico, before I arrived, she would ask, “What do you want me to cook for you?” I would say, “Please make some chicharrón en salsa verde.” This and several of my other favorites would be ready when I…

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Cooking Classes for Health and Budget, with a Side of Joy

  “Getting people excited about making meals at home.” That’s a goal that would seem easy to reach with mouth-watering classes like “Flavors of Malaysia” or “Japanese Baking and Sweets” at the community cooking school run by 18 Reasons. But this San Francisco–based nonprofit also teaches students how to prepare wholesome, delicious food when budgets…

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What is Mantecare? Find Out as You Make This Spring Pasta Dish

  BY ALEXANDER CHRISTIANO* On a recent sunny stroll through the Berkeley Farmers’ Market, I meandered past stalls with seasonal flowers and irresistible prepared foods before stumbling upon the Riverdog Farm stand, where the season’s full spring bounty was on display. There were bundles of vibrantly green asparagus, mounds of fresh fava beans, and an…

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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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Greens & Burrata Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty     Makes 1 pizza ½ cup fresh basil 2 tablespoons olive oil 1 pizza crust (prebaked as at right) 1 cup baby spinach leaves 1 cup quartered artichoke hearts* 8 ounces burrata, sliced 1 cup fresh arugula leaves Freshly cracked black peppercorns Fresh basil for garnish…

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Steak & Mushroom Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty   Makes 1 pizza 4 ounces sirloin steak 1 pizza crust (prebaked as above) 1 tablespoon olive oil 1 tablespoon tomato paste 2 teaspoons Italian seasoning mix 1 clove garlic, minced 2 cups sliced mushrooms ½ cup thinly sliced red onion ¼ cup fresh microgreens (we used…

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Spiced Chickpea Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty     A 100% plant-based recipe! Makes 1 pizza 6 tablespoons tomato paste (divided) 1 pizza crust (prebaked as below) 1 tablespoon olive oil 4 cloves garlic, sliced 1 15-ounce can chickpeas, drained and rinsed 1 cup diced tomatoes ¼ cup sliced olives 1 cup spiced baked…

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Pizza Crust

From Pizzapaloosa Recipe, photo, and video by Judy Doherty Makes 3 (9-inch) pizza crusts 2 cups water, warmed to 90°F 2 teaspoons active dry yeast 4½ cups bread flour plus extra as needed for mixing and rolling 1 tablespoon olive oil ½ teaspoon sugar (use agave syrup if making vegan) 1 teaspoon sea salt Mix…

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Ovoshnoi Rulet

From The Kolobok Food Truck Brings a Russian Summer to California     Grated zucchini mixed with egg yolks and whipped egg whites forms the soufflé-like base for this Russian vegetable roll that’s filled with sautéed onions, carrots, red peppers, tomatoes, and zucchini. Serves 4 3 medium-large zucchini 2 carrots, grated and divided 2 onions,…

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Pasta Primavera

From Changing the Math on Organics     From the Conscious Kitchen Cookbook, recipe and photos by Chef Ashley Ugarte Serves 4 8 ounces dry pasta Oil for cooking and finishing 1 bulb spring onion, chopped ½ leek, sliced 1 large clove garlic, diced 7 spears fresh asparagus (substitute if not in season), chopped on…

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Sea Palm Fettuccine with Pumpkin Seed Pesto

From Send Me to Seaweed Camp!   From Tanya Stiller’s newsletter: “Seaweeds: A Forager’s Guide to the West Coast’s Wild Sea Vegetables.” When soaked in water, sea palm fronds expand from thin, crunchy sticks to long, flat bands—like fettuccine—that you can dress up with your favorite sauce, like this tangy pumpkin seed pesto. If you…

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Easiest Ever Chicken Curry from Lhasa Karnak Herb Company

  When Jim Murdock first opened Lhasa Karnak on Earth Day 1970, it was just a little nook located inside a bookstore in the heart of Berkeley’s hippie haven on Telegraph Avenue. The tiny shop was a good fit within the quiet of Shambhala Books, where the uplifting aromas certainly inspired readers pursuing the world…

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Roast Fennel Risotto

  From Table with a View: The History & Recipes of Nick’s Cove by Dena Grunt (Cameron Books, 2021) Makes 4 servings For the Parmesan stock: 1 (4-ounce) piece Parmesan rind 1 small white onion, roughly chopped 1 bay leaf For the Nasturtium Pesto: 2 cups packed nasturtium leaves (may substitute sorrel leaves) ¾ cup extra virgin…

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How to Cook a Steak with only Salt, Pepper, and Olive Oil

From Olive Oil Synergies     There are lots of ways to cook a steak. This simple stove-top method from The Local Butcher Shop in Berkeley is ideal for featuring a robust extra-virgin olive oil. One 1-inch steak from your local butcher Extra-virgin olive oil Salt Cast-iron pan Pull your cold steak out of the…

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Farmers’ Market Spring Rolls

From What’s in Season?     By Barbara Kobsar | Illustrations By Charmaine Koehler-Lodge Strips of fresh market vegetables make these spring rolls delicious and gorgeous! Serve with a sweet chili sauce or the peanut sauce included here. —BK Makes 12–15 rolls 4 ounces rice noodles (optional) 4 watermelon radishes, thinly sliced 2 carrots, cut into…

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Charcoal-Grilled Wild King Salmon with Cherry Tomato-Basil Relish

From Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood By Paul Johnson with photography by Karl Petzke (John Wiley & Sons, 2007) Serves 4 as a main course The flavor of fresh wild salmon grilled over charcoal, the tang of cherry tomatoes, and the aroma of fresh…

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Branzino Sotto Sale

  Whole Salt-Baked Sea Bass with Herb Lemon Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Roasting a whole fish buried in salt is a cooking method common all over Southern Italy. Surprisingly, the cooked fish isn’t excessively salty, but it is exceptionally moist, much more so than…

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Spaghetti Col Sugo di Baccalà

Spaghetti with Salt Cod and a Spicy Tomato Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Serves 4–6 ½ pound boneless, skinless salt cod ¼ cup extra virgin olive oil 2 large garlic cloves, halved 1 28-ounce can Italian San Marzano tomatoes, broken up by hand,…

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Chicken Apple Almond Tart

    From the story Stylin’ Pie in Niles by Katie Yen Carolyn Berke, founder of Niles Pie in Union City, California, says, “I use Mary’s air-chilled organic chicken. It has a very nice flavor, but I’ve found it does dry out more quickly than conventional chicken, so take care when cooking. I cut it…

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Sweet Potato, Onion, and Gorgonzola Tart

From Niles Pie in Union City, California 1 recipe Quick Whole-Wheat Puff Pastry 2 onions, sliced thinly 1 tablespoon olive oil 1 tablespoon brown sugar 1 teaspoon cider vinegar 2 whole organic sweet potatoes, baked 4 ounces gorgonzola, or other yummy blue cheese 1 teaspoon sea salt Poppy seeds, sesame seeds, optional Roll out puff…

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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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Let’s Cook Potimarron Squash!

The name of this French heirloom cucurbita maxima is a squashed-together concoction of potiron (pumpkin) and marron (chestnut), but the bottom line is that it’s plenty tasty! Chef Anthony Paone created this recipe our Fall/Winter 2010 issue story, “What Do You Do with a Black Futsu” when he was at Sea Salt, a seafood-forward restaurant formerly…

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Reel In a David Lance Goines Poster with Your Salmon

      When you add a poster by David Lance Goines to your art collection, you’ll be helping Monterey Fish Market help their employees during the COVID-19 pandemic furloughs. The prints were published by St. Hieronymus Press of Berkeley on January 22, 2020, and 25 have been signed by the artist. Cost: $175 (signed)…

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Market 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…

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Asparagus and Spring Onion Gratin

Recipe and photo by Christian Reynoso This recipe is inspired by that moment in late spring when you’ve eaten all the crunchy raw asparagus salads you can handle, you’re bored with roasting giant spears, but you’re still feeling drawn to the bunches of asparagus at the market. The weather is not quite hot yet, and…

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Cooking with Nettles

Wild Spring Nettles (Urtica dioica), a vibrant spring medicinal, can be delicious in the kitchen Recipe and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals Well known for their fine stinging hairs, nettles may have risen to fame due to the pain caused by their prickly leaves. But hidden below their tough exterior…

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Bryant Terry’s Sautéed Cabbage and Roasted Potatoes

From the story: Tune Up the Vegetable Band And get ready to play with Bryant Terry’s Vegetable Kingdom Book review by Annelies Zijderveld   Bryant Terry’s Sautéed Cabbage and Roasted Potatoes with carrot puree, ginger-habanero vinegar, parsley   The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and…

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Lattice-Top Nettle Tart

From the story: Wild Spring Nettles (Urtica dioica), a vibrant spring medicinal, can be delicious in the kitchen Recipe and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals     Welcome spring with this simple yet elegant preparation of nettles, which I learned to make while working with an herbalist in France. The…

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Tatsoi with Spicy Thai Sauce

From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Many local farmers’ markets, especially those hosting Asian farmers, sell tatsoi during the cool season. It might be labled with any number of other names like tago choy, tah…

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Family and Food: Taking Care of What we Cherish

  Maricelle Cardenas and her husband Roberto grew up in different countries and cultures, but when it comes to family and food, they have everything in common. Maricelle sums it up: “Lots of time spent together, and never without plentiful meals.” Roberto’s family in Italy always prepares a large pot of pasta, planning ahead to…

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Finger Food in Four Cultures

Farmhouse Kitchen’s Lao Table engages the eyes as well as the hands. Eat with the Hands for Practical, Intimate, Sensuous Meals By Anna Mindess | Photos by Cynthia Matzger   Amod Chopra, owner of Vik’s Chaat in Berkeley, washes his hands and sits down with some guests. His divided metal tray, called a thali, holds…

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Tacos in the Alley

By Kai Wada Roath  | Photos by Austin Goldin   Pleasing aromas drift through the open air down a little alley between storefronts on 40th Street in Oakland, where brightly painted pink, yellow, and turquoise walls lure in hungry customers, much like a newly opened stargazer lily would entice a hummingbird. It’s Tacos Oscar. Open…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar Illustration by Charmaine Koehler-Lodge   August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…

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Crispy Chicken Legs with Zante Grape Panzanella

Recipe and photos by Christian Reynoso One might think a chef at San Francisco’s Zuni Café would grow fatigued by the long-running marriage of flavors in the restaurant’s iconic roast chicken with bread salad. For me, it’s quite the opposite. Although I taste the dish almost daily for quality control (and snacking), it’s easy to…

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Fostering Dreams in the Kitchen

La Cocina helps immigrants and low-income cooks create food businesses Book review by Kristina Sepetys   We Are La Cocina: Recipes in Pursuit of the American Dream By Caleb Zigas, Leticia Landa, with a foreword by Isabel Allende, photography by Eric Wolfinger, and contributions by Yewande Komolafe; Chronicle Books, 2019 Lamees Dahbour, an immigrant from…

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Noodle Like a Pro

Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…

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Misoyaki

From A Fish Monger You’ll Want to Hug By Kai Wada Roath Ι Photos by Austin Goldin   At JP Seafood, I often buy butterfish (aka black cod) for this Japanese/Hawaiian dish, which I fell in love with years ago at the historic Manago Hotel on the Big Island. Since the Manago keeps their recipe…

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Farmers’ Market Pancit Udon

From Healthy Cooking, Filipino Style Recipe and photo by Rezel Kealoha     Here’s a recipe you can use any time of year to feature whatever combination of fresh farmers’ market vegetables seems most appealing. The fresh udon noodles can be replaced with Chinese style egg noodles or Filipino canton noodles, if you can find…

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Healthy Cooking, Filipino Style

With a little help from the farmers’ market Story, photo, and recipe by Rezel Kealoha Filipino cuisine is trending these days, but even so, it can be hard to move beyond misconceptions that this food is unhealthy, exotic, or just hard to make at home. As a Filipina home cook, food blogger, and recipe developer,…

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Fish Tacos with SeaSlaw from FreshCatch

There is something magical about crispy, beer-battered flakey fish topped with a delicious seaweed salad wrapped in a warm tortilla,” says Jessy Ryan, “co-flounder” of FreshCatch, one of the Bay Area’s forward-thinking community-supported fishery companies. FreshCatch operates as a collective of single-vessel businesses that fish along the West Coast with a vision of making sustainability…

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Chicken Curry Day

By Prerna Singh     My brother: He is Mummy’s favorite kid. She never admits to it and always gives me that what-on-earth-are-you-talking-about look every time I say this to her, but I know. He is the gentler of us two (at least on the outside), doesn’t leave any trail of his crimes, and he…

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Prerna’s Chicken Curry

From Chicken Curry Day by Prerna Singh     Serves 4–6 2½ pounds whole chicken, cleaned and cut into pieces ¼ cup lemon juice ½ teaspoon salt ½ teaspoon fresh-cracked black pepper 1½ cups chopped onion 3–4 cloves garlic 2 inches ginger root 2–3 hot green chili peppers (adjust according to how much heat you can…

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Top Cap Mushrooms

It all started with a shiitake mushroom fascination. At the time, Morgan Proctor and Greg Olson both had administrative positions in urban offices and were living in a small space in Oakland with no outdoor area for plants. Given their shared interests in nature, nutrition, and gardening, and after being wait-listed at a community garden,…

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Recipes for an East Bay Lunar New Year

Recipes by Carolyn Phillips Illustrations by Margo Rivera-Weiss Last February, Edible East Bay staff illustrator Margo Rivera-Weiss helped friends Ruth and Michael Chen usher in the Year of the Dog as they made jiao tze (or jiaozi) according to an old recipe they carry around in their heads. Anticipating the approach of the Year of…

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Salt Cod & Potato Cazuela

From César Turns Twenty by James Mellgren with photos by Cherie Azzopardi Recipe reprinted with permission from César: Recipes from a Tapas Bar by James Mellgren and Olivier Said, Ten Speed Press, 2003 This is one of the oldest dishes on the César menu. It has garnered legions of fans, and the few times it has…

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Savory Winter Vegetable Cobbler from Anaviv’s Table

From Anaviv’s Table Opens in Richmond  by Alix Wall, photos by Stacy Ventura Serves 6–8 Filling 2 cups medium-diced butternut squash (peel before dicing) 2 cups medium-diced celery root (peel before dicing) 1 cup medium-diced purple daikon radish 1 medium red onion, diced 1 large fennel bulb, diced 1 cup shredded chanterelles (or other wild mushrooms) 1 teaspoon minced…

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Japanese Vegan Hot Pot

From Top Cap Mushrooms: Story, photos and recipes by Rezel Kealoha Hot pot is a great way to entertain a group on a cold winter’s night. If you are unfamiliar with the tradition, here’s how it’s done: Each guest at the table has a small soup bowl set on a plate with chopsticks, soupspoon, and…

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Herby Lion’s Mane Farmers’ Market Tacos

From Top Cap Mushrooms: Story, photos and recipes by Rezel Kealoha Serves 2 For the plates: 4 tortillas 2–3 tablespoons plain hummus (or garlic and chive flavor, if you can find it) 2–3 tablespoons pickled ginger Handful of baby arugula Handful of fresh herbs (parsley, mint, and chives make a good combination) Lime wedges For…

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A Flavorful Dish for the High Holidays:

Braised Chicken Thighs with Almonds & Honey Recipe by Sandy Sonnenfelt, courtesy of Market Hall Foods. Food styling & photography by Asha Loupy, courtesy of Market Hall Foods. During the Jewish High Holidays, treat your family and friends to a chicken dish rich in North African and Spanish flavors. Sandy Sonnenfelt, Market Hall Foods’ director of…

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MariLark Heirloom Tomato Risotto

From: A New Take on Giving Away the Farm By Rachel Trachten   One day as Costello was touring the garden at the French Laundry in Yountville, a worker gave him a few of their tomato plants. Charlie saved the seeds to share the plants with others. He calls these beauties “Red Laundry.” (Photo by…

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Dad’s Famous Cannolicchi with Roasted Red Pepper Cream Sauce

From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he…

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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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Allison Arevalo’s Pasta Friday

‘It’s Pasta Friday, it’s Pasta Friday!’   By Allison Arevalo | Photos by Denise Woodward It’s also 7am But my boys don’t look at the clock. They jump on the bed, rousing me and Alejandro in the not-so-gentle way of three- and five-year-old boys. Friday is their favorite day of the week. They know tonight…

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Hanif Sadr’s Kuku Sabzi

(Persian Herb Frittata) This is Hanif Sadr’s adaptation of a kuku sabzi recipe by Roza Montazemi. Sometimes called the Julia Child of Iran, Montazemi not only codified the measurements and techniques of traditional Persian recipes, she also included recipes from French and other cuisines in her book, Art of Cooking, first published in 1964. An…

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Eric Tucker’s Grilled Peach and Quinoa Dolmas

From the story  The Peachy Time of Year Sweet, tart, savory, tangy, and spicy, these peach dolmas with their tasty condiments hit all the bases. You could serve the filling as a salad without wrapping in the grape leaves, but consider offering large lettuce leaves that your guests can use as wraps, spooning on the…

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Niles Pie’s Asparagus Sweet Pepper Tart

Makes two 8-inch round, two 9 x 4–inch rectangular, or one free-form tart For the tart dough 2½ cups all-purpose flour 1 teaspoon salt ½ pound (2 sticks) unsalted butter, cut into small pieces ¼ to ½ cup ice water In a large bowl, whisk together the flour and salt. Toss in the butter, and…

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JBC Classic Chicken Curry

Read our story with an excerpt from The Juhu Beach Club Cookbook by Preeti Mistry with Sarah Henry. Recipes on this page are from The Juhu Beach Club Cookbook © 2017 by Preeti Mistry with Sarah Henry, Running Press. Reprinted with permission. Serves 4 4 whole chicken legs or 1 whole chicken For the marinade:…

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Spring Asparagus Frittata with Spring Onions and Green Garlic

Recipe by Barbara Kobsar Illustrations by Caroline Gould Serves 4 1 tablespoon butter 2 tablespoons olive oil 1 spring onion, trimmed and chopped 1 green garlic, trimmed and chopped ½ pound fresh asparagus, trimmed, cleaned, and cut into 1-inch pieces 6 eggs 1 tablespoon water ¼ cup freshly grated Parmesan cheese Preheat oven to 325°. …

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Edible East Bay’s Spinach and Rice Torta

From Skip the Utensils by Rachel Trachten As we were learning about Thrive Dining, we started thinking about the myriad times in life when having easy-to-eat food can make all the difference: Think traveling, hiking, feeding tots, and of course, parties! We created this recipe for a recent holiday gathering, where it was a hit…

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Spicy Roasted Vegetables with Leeks and Beets

Roasting brings out the natural sweetness of vegetables, and the flavors gain even more depth as vegetables begin to caramelize. Serves 4 to 6 2 medium leeks cut into 1-inch pieces (including greens) 2 large or 3 medium beets thinly sliced, no more than 1/4-inch thick 5 to 6 cups of any combination of 1-inch…

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Market Hall’s Grilled Citrus Honey Tri-Tip

Recipe courtesy of executive chef Scott Miller, Market Hall Foods. Serves 6–8  (4 ounce portions) “Everybody in my family loves tri-tip,” says Market Hall’s executive chef Scott Miller. “This is my go-to recipe for a succulent, juicy, flavorful, and versatile meal. I love it hot out of the oven with roasted baby Yukon Gold potatoes…

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Chef Colleen’s Harvest-Stuffed Acorn Squash

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Colleen Patrick-Goudreau Serves 8 4 acorn squash, halved lengthwise and seeds removed 1 tablespoon olive oil (may substitute 2 tablespoons water for sautéing) 2 medium onions, chopped 4 stalks celery, diced 1½ cups cooked brown rice 1 cup cooked wild rice 1 cup raw…

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Homemade Turkey Soup

From Holiday Leftover Tips by StopFoodWaste 3 cups cooked turkey meat, chopped Leftover bones from a 10–12 pound turkey 1 gallon (16 cups) water or broth 1 large onion, chopped 4 carrots and 1 stalk of celery, chopped 4 cloves peeled garlic, minced 1 tablespoon salt 1 teaspoon black pepper 1 pound of fresh spinach…

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Chef Nora Dunning’s Drip Line Shrimp and Grits

From the story Nora Dunning at Drip Line by Alix Wall Make the sambal ahead. You’ll have enough for multiple servings of this dish, which is a favorite among Drip Line customers. Serves 4 For the sambal 3 large shallots, roughly chopped 3 garlic cloves, roughly chopped 1-inch piece fresh ginger, peeled and roughly chopped 6…

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Saha’s Wild Mushroom Knaffe

From Saha Come to Berkeley by Sarah Henry, Photo by Kala Minko Knaffe is one of many names for a type of Middle Eastern shredded phyllo dough, as well as for traditional desserts that feature it. At Saha, chef/owner Mohamed Aboghanem serves a knaffe dessert that is very traditional, but he wanted to create an equally…

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Chef Tu David Phu’s Lemongrass Beef

From Flavors of Home by Alix Wall “I always get a lot of questions on how to use lemongrass. The most common remark is, ‘I never seem to extract the lemongrass flavor.’ My answer is that you have to use a lot of lemongrass, and that you will either have to bruise the stalk or…

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Cambodian-Style Chicken Salad

Nite Yun’s Nyam Sach Moan From Noodle Soup Epiphanies by Sarah Henry, photography by Robin Jolin (Cambodian-style chicken salad) This Khmer dish is served at festive occasions, such as weddings, New Year’s parties, and other celebrations. The fish sauce gives it a distinctly Cambodian flavor. Yun gives it a Northern California twist by including seasonal greens…

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Lo Coco’s Linguine Tutto Mare

From Growing Up with Giovanni LoCoco by Mary Tillson and Cheryl Angelina Koehler Suzanne Lo Coco says her father was as proprietary about his fish broth recipe as he was about the one for the family pizza dough, and she risks causing him to turn over in his grave if she reveals anything more than…

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Fennel and Chicken Braised with Lemon

La Vie Rustic: Cooking and Living in the French Style by Georgeanne Brennan Published by Weldon Owen Photography by Sara Remington Fennel is good both raw and cooked. Cooking transforms its distinct licorice flavor into an almost-sweet back note. From the garden, I like to use very young fennel for pickles and the larger, more…

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Wild Mushroom Stew with Polenta for a Ski-Touring Dinner

From Roadside Diaries: Sierra Adventures, Part I  by Cheryl Koehler There is no reason not to have a gourmet feast while out in the wilderness when one can choose a dish like this made with durable lightweight tools and ingredients. The presentation makes a great impression on fellow campers. Serves 4 (or maybe only 2,…

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Spicy Chicken Wrap

From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired. —SH Makes 4…

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Conscious Kitchen Better Burgers

From School Lunch Gets Fresh by Rachel Trachten | Photos by Carmen Silva Serves 4 1½ pounds organic, grass-fed ground beef 1 carrot, peeled 1 beet, peeled ½ white onion, peeled 2–4 mushrooms 1–3 cloves garlic, peeled 2 tablespoons extra virgin olive oil Sea salt Black pepper Grind raw vegetables in a meat grinder or…

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CORE Kitchen’s Thai Zucchini Noodles

Serves 2–4 as a main dish 2 medium zucchini 4 cups chopped broccoli 1 cup shredded carrots 1 cup diced cucumber 1 cup shredded red cabbage 3 tablespoons chopped mint 3 tablespoons chopped basil 3 tablespoons chopped scallion 3 tablespoons chopped cilantro 1 cup cauliflower rice (chop cauliflower into florets, then chop into small pieces…

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Best Lamb Recipes

Lamb Recipes from Chef Rick DeBeaord Photos by Tri Nguyen For over 20 years, chef Rick DeBeaord ran Café Rouge in Berkeley along with the restaurant’s founder Marsha McBride, who is a third cousin to Jeannie McCormack of McCormack Ranch. Café Rogue ended its long run in December 2016, so we caught Rick in his…

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Roasted Winter Vegetable Galette

  From the What’s in Season?   By Barbara Kobsar | Illustration by Caroline H. Gould Serves 6 1 small onion, thinly sliced 2½ to 3 cups finely sliced mixed vegetables: choose from carrot, turnip, rutabaga, cauliflower, celeriac, parsnip 3 tablespoons olive oil 2 tablespoons butter 1 to 2 teaspoons each of chopped fresh herbs:…

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Farikal from Nordic House

From Warming Winter Foods by Anna Mindess (Norwegian lamb and cabbage) Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple,…

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Steckrubeneintopf mit Dicker Rippe from Gaumenkitzel

From Warming Winter Foods  (Rutabaga stew with short ribs) This recipe for slow-cooked short ribs and bacon with rutabaga, carrot, onion, and potato is typical of Northern German cuisine. Chef Anja’s mother often made this dish for her family. Recipe courtesy of Gaumenkitzel. Serves 4 to 5 3 pounds pork spare ribs or beef short…

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David’s Honey-Walnut Ribs

From DIY: Do It For the Bees DAVID’S Honey-Walnut Ribs David Williams, executive chef at the Bull Valley Roadhouse, has a deep sense for what makes food appealing and heartwarming. It’s the essential ingredient of the restaurant’s stellar success since its opening in 2012. That, paired with the extraordinary contributions of friends, industry colleagues, and Port…

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Shroombake!

Niles Pie Company shares the secrets of mushroom pie. Here’s a terrific option from Carolyn Berke of the Niles Pie Company. Mushroom Pies We make this pie when there’s an overwhelmingly seductive display of mushrooms at Berkeley Bowl, especially if it’s been a lovely rainy spell. We had some beautiful mushrooms last winter, and are…

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Spaghetti col Tonno

From Happy Forever Community Gardener Gets Educated by Simona Carini Spaghetti col Tonno (pasta with tomato and tuna sauce, or how to use the parsley) Serves 4 ½ – 1 tablespoon olive oil 3 cloves of garlic, peeled 1 15-ounce can organic tomato sauce ½ tablespoon anchovy paste (optional) 1 7.5-ounce can tuna (low or minimal…

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Tian of Fennel and Kabocha 

From the story What’s in Season? Fennel by Barbara Kobsar This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile…

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Wild Green Saag

From Menu for a Wild Day by Kevin Feinstein Saag is an Indian dish that uses greens and a combination of spices. My version is very California-ized. 1 onion 1 “bunch” dandelion greens ½ “bunch” stinging nettles 1 “bunch” wild mustard greens Ghee, butter, or olive oil (use a very generous amount, dish should be…

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Pasta with Cherry Tomatoes and Ricotta Salata or Manouri

From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s own recipe, which she could never make with the garden’s Sungold tomatoes, because her husband ate them as soon as she brought home a freshly picked batch. I originally used ricotta salata, but then I discovered manouri, a soft Greek cheese…

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Frittata Di Zucchine

From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s own interpretation of a classic Italian dish. I like frittata with lots of zucchini and the recipe below satisfies my personal taste. The recipe can be varied to use more eggs or less zucchini, or another type of summer squash. Adjust…

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The “Shehabi” Burrito

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia One day we invited a Palestinian family over and I made Moroccan food. They did not know what to make of it. The children of the family told me, somewhat disappointedly, that they thought we would have Mexican food. I laughed since they assumed…

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Chicken Marinated in Charmula with Mango/Papaya Salsa

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 8–10 skinless chicken parts Charmula ¾ cup olive oil Juice of 3 lemons and 1 lime 1 bunch cilantro, chopped with stems 1 bunch parsley, chopped with stems 3 tablespoons ground cumin 3 tablespoons ground coriander ¼ teaspoon red chili flakes Salt and pepper…

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Tajeen of Artichokes

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia This makes a nice weekend lunch. 6 artichokes, spiky tops and stem trimmed and rougher leaves peeled away 2–3 tablespoons of extra virgin olive oil 2 teaspoons paprika 1­– 2 teaspoons salt 1 whole onion, sliced Place all ingredients (except onions) into a ceramic…

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sautéed zucchini with caramelized fennel and onions

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 3 pounds zucchini, sliced 1 whole onion, sliced 2 large fennel bulbs, sliced 2–3 tablespoons unrefined coconut oil Salt Heat a deep pan with a lid on medium heat. When it is hot add in the coconut oil. Add in the onion, fennel, and…

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Sea Palm Fettuccine with Pumpkin Seed Pesto

from the story Kelp Wanted by Sally Bryson When you add water to sea palm fronds, they expand from thin, crunchy sticks to long, flat, bands—like fettuccine! You can then use them like pasta with your favorite sauce. In this recipe, the tangy Pumpkin Seed Pesto is the perfect condiment to the darker flavor of…

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Black Cod and Eggplant with Miso-Apple Glaze

From Seven Stars of Fall 2016 by Jessica Prentice Black cod and eggplant are both assertive foods that can stand up to the heat of broiling and the strong flavors of miso and apple syrup (see above on the next page). I used the Hearty Brown Rice Miso from South River Miso for this recipe,…

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Pork Tenderloin with Fresh Fig Sauce

From What’s in Season?     Recipe by Barbara Kobsar | Illustration by Caroline Gould   Serves 4 1½ pounds pork tenderloin, trimmed Kosher salt Black pepper 2 tablespoons canola oil 1–2 tablespoons butter 6 fresh figs, cut into quarters 3 tablespoons balsamic vinegar 2 tablespoons brown sugar 1/3 cup chicken stock Preheat oven to…

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Pork Chop Pizzaiola

By Chef Anthony Paone A dish I learned from my mother, pizzaiola means “meat in pizza style“ or “in the style of the pizza makers wife.” It’s the way owners of a pizzeria might cook their own meal for the next day as the embers die in the pizza oven. They would throw a protein…

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Lamb Braise for Passover Seder

Marsha McBride, owner of Café Rouge, offers this braise for your Passover Seder, Easter, or other spring feast. Serves 8 4 pounds lamb shoulder, trimmed of excess fat and cut into 1½-inch pieces Salt and pepper 4 tablespoons olive oil 2 tablespoons tomato paste ½ cup white wine 1½ cup poultry stock ½ pound green…

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Phil Gelb’s Socca with Hummus and Julienned Vegetables

Recipe from Notes from an Underground Restaurant by Phillip Gelbb. (Used by permission of the author.) Yield: about 1 dozen crêpes This chickpea flatbread from Southern France is one of the most popular finger foods on my catering menus. We serve this at practically every catering event, varying the toppings based on the season. The combination…

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Chef Mica Talmor-Gott’s Majadera with Lamb Kefta

From AT HOME IN OAKLAND by Alix Wall With a garnish of fried onions and a healthy drizzle of tehina-yogurt sauce, majadera is certainly delicious enough to be eaten on its own. At Ba-Bite, the lentil and rice dish becomes a hearty base for various items such as fried cauliflower, roasted eggplant, roasted salmon, lemon…

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Pâté with Fig Preserves and Port

From A Friendsgiving Picnic by Melissa Fairchild Clark Adapted from a recipe in Gourmet magazine, December 1991. Makes 1½ pints 1 pound chicken livers 1 pound plus 3 tablespoons European-style butter 3 onions, minced ¼ cup port (we used Retzlaff Vineyards) ¼ teaspoon ground allspice 1 teaspoon salt 1 tablespoon lemon juice ¾ cup fig…

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Thanksgiving Sando

From A Friendsgiving Picnic by Melissa Fairchild Clark Makes 12 sandwiches 2 whole, bone-in turkey breasts (about 8 pounds, total) 1 batch apple stuffing 1 batch tarragon aioli 1 batch cranberry apple chutney 12 petit pains (we used La Farine’s) 1 bag baby kale Preheat the oven to 325°. Pat the turkey breasts dry and generously…

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Pot Roast

By Jessica Prentice Featured in Seven Stars of Winter (2015) Recipes abound for pot roast, but here’s how I make mine. Serves 3–4 people for every pound of meat. Quantities in the following recipe can vary with the size of the roast you are cooking and the size of your pot. I always serve it…

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Gazpacho

Wondering how to make the most of all those luscious, juicy tomatoes in your kitchen or garden? Katy Vigil-McClanahan of the Capay Valley Farm Shop offers her recipe for gazpacho: “Preparing to make my first gazpacho of the year, I uncovered a memory I’d almost forgotten. Fifteen years ago, I was visiting a friend who…

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Persian Duck in Pomegranate Walnut Sauce (Fesenjan)

From Seven Stars of the Fall Harvest by Jessica Prentice Walnut trees and pomegranate trees both thrive in Mediterranean climates, so it’s no surprise to see them paired in Mediterranean recipes as well. A rich, sweet-sour sauce of simmered pomegranate juice and walnuts is the essence of fesenjan, a Persian stew featuring poultry, but sometimes…

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Clontarf Fish Pie

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms Clontarf is the suburb on the north side of Dublin where Seamus Mulhall grew up. “In the ’60s and ’70s, everything was tied to the Catholic Church,” he says. “All the schools were named after saints. Prayers were the first thing the teachers said before…

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Bay Nut Chicken Mole

 Photo and recipe by Kristen Rasmussen Read Kristen’s  story  to learn more about foraging and processing bay nuts.  Traditionally, moles get their robust coffee-cacao flavor from chocolate, but roasted bay nuts are a great alternative for a similar rich-but-wild flavor. Serves 6 2½ pounds skinless chicken thighs and/or legs 1–2 teaspoons salt (or to taste)…

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Heirloom and Cherry Tomato Salad with Creamy Anise Hyssop and Lovage Dressing

This Heirloom and Cherry Tomato Salad is featured in “A Savory Puzzle,” one of our stories in the running for an EDDY award. Please vote today: https://www.ediblefeast.com/eddyawards/vote/9363/savory-puzzle From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms. Chef Brian Ventura’s inspiration for this summer salad comes directly from his experience touring the Irish countryside: “I…

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Recipe: Grilled Asparagus with Charred Lemon and Pullet Egg

Enjoy the late days of asparagus season with this recipe from Bay Area chef Calley Prezzano. She uses pullet eggs as a perfect creamy topping for a summer crostini. The large and luscious yolk combined with grilled lemon is reminiscent of a light hollandaise. Prezzano recommends the eggs at Shelly’s Farm Fresh in Brentwood, where…

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Persian Lime Curry Chicken 

  Oaktown Spice Shop co-owner Erica Perez wrote this recipe to use with their Persian Lime Curry Rub. She recommends serving the chicken with rice and salad or roasted veggies. 1–2 tablespoons Persian Lime Curry Rub Salt 4 bone-in chicken thighs 2 tablespoons olive oil 3/4 cup water 4 cloves garlic, minced Sprinkle chicken with…

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Chef Garcia’s Goat Cheese Artichoke Strata

From Cheese Therapy by Laura Ness   This baked savory bread pudding sells out most days from the Cheese Therapy truck. It’s a delight in every bite. The artichoke hearts make it hearty, and the bright flavors of goat cheese and lemon zest really make it pop. Garcia and Concannon serve it with fresh vegetables…

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Sautéed Chanterelles

  Cookin’ the Market Chef Mario Hernandez offers this recipe from The Order of the Fat Tongue, a group of farmers, chefs, artists, and activists who care about food justice and the local food system. In Japan, where Hernandez grew up, someone with a “fat tongue” concerns himself with the quality of food. 7 medium-sized chanterelles…

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More mushroom recipes

Wild Mushroom Pizza By Toby Garrone of Far West Fungi 1 teaspoon olive oil Pizza dough (use pre-made or make your own) 1 tablespoon butter 1 pound assorted fresh wild mushrooms, cut into ¼-inch-thick slices 1 teaspoon dried thyme Salt and pepper to taste 1 8-ounce package cream cheese 4 ounces fontina cheese, shredded 1…

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Feast of the Seven Fishes

  The Trend and the Tradition By Cheryl Angelina Koehler | Illustrations by Iris Gottlieb  “Food trends start here,” a friend with a deep knowledge of San Francisco Bay Area food culture once said. But in a recent conversation, we came up with at least one trend that seems to have started on the East…

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Stuffed Calamari with Celery, Raisins, and Pine Nuts

From The Feast of Seven Fishes  This simple and satisfying calamari dish, courtesy of Rocky Maselli, executive chef at A16 Rockridge, works as an antipasto or as a main course.    Yields 6 servings 12 calamari, cleaned and tentacles cut away to use separately ½ cup plus 2 tablespoons extra virgin olive oil 2 cloves garlic,…

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Salt-Cured Ahi Tuna Tataki

From  The Feast of Seven Fishes  Recipe by Chef Rick Hackett of Bocanova Look for this appetizer on Bocanova’s Christmas Eve Feast of the Seven Fishes menu. Chef Hackett says to sear the tuna in a light flavorless oil such as grape seed oil, so as not to detract from the flavor of the salt-cure…

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Bucatini with Dungeness Crab

From The Feast of Seven Fishes  This amazingly rich and luxurious pasta dish comes from Rocky Maselli, executive chef at A16 Rockridge. It’s simple to prepare and offers a great way to showcase Dungeness crab. Chef Maselli says that if you take the time to buy whole crabs and clean them yourself, you can collect the…

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Pan-Fried Oysters

From Seven Stars of Winter by Jessica Prentice   Oysters are best freshly fried, so this easy-to-prepare recipe is perfect for an informal gathering where you can cook, serve, and eat all at once. While it’s often recommended to coat all the oysters in the batter before heating the fat and starting to fry, I…

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SEVEN STARS OF SPRING

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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Raw Egg on Hot Rice (Tamago-Kake Gohan)

From our story on Japanese Farm Food by Nancy Singleton Hachisu Andrews McMeel Publishing     Japanese Soul Food For most Japanese, raw eggs over very hot rice with a dash of soy sauce (tamago-kake gohan) is like the American standard eggs on toast. “I was raised on Japanese food,” says Bill Fujimoto, a self-described 66-year-old…

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SEVEN STARS OF THE FALL HARVEST

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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Ceviche with Avocado and Preserved Lemon

From the East Bay Avocado Back in 2013 when she gave us this inventive ceviche recipe, Caterina Rindi was busy turning excess backyard lemons from neighbors’ yards into preserved items, which she traded and sold at popup markets. Caterina is one of the founders of Shareable.net, an online magazine that covers the people and projects bringing…

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Ruby’s Lavender Mead Rabbit Stew

1 tablespoon butter or olive oil 1 whole rabbit 2–4 cups mead or white wine 2–4 cups water or stock ½ cup sun-dried tomatoes 1–2 heads garlic (peel and use as individual cloves or leave whole and unpeeled) Lavender, fresh or dried (Fresh lavender can be tied in a bundle. Dried lavender should be made…

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Tacos with Grassfed Beef, Nopalitos, and Avocado

Beef and nopales are delicious together. In this recipe, the beef preparation should be on the drier side, making a nice balance for the mucilaginous and slightly tart nopalitos. For the nopalitos: 1 nopal cactus pad, de-spined and cut into ½-inch cubes Sea salt to taste Juice of ½ lime 2 teaspoons olive oil For…

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Sautéed Chicken Breast With Lillet Blackberry And Raspberry Sauce

Courtesy of Rick DeBeaord, executive chef at Café Rouge 12 ounces chicken breast½ pint blackberries½ pint raspberries¼ cup white Lillet (a citrus-flavored French aperitif wine)2 tablespoons butter Preheat oven to 450˚. Season chicken with salt and pepper. Heat 1 tablespoon butter in an ovenproof pan. Place chicken in pan with skin side down and brown,…

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Five-Minute Mexican Weed Wrap

An easily portable lunch or fast dinner. The sprouted-grain tortilla’s earthy texture stands up well to the weedy greens, and the avocado adds a smooth contrast. For 1 hearty serving, briefly place 1 sprouted-grain tortilla directly on stove burner on medium heat. Watch closely to avoid burning, and turn to lightly toast each side. Place…

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Chicken Braised with Pomegranate

  BY PETER CHASTAIN, EXECUTIVE CHEF Serves 4-6 1 Rosie or other organic chicken, back removed then cut eight ways 1 large white onion, diced 1 carrot, diced 2 stalks celery, diced 5 whole cloves garlic, split in half, germ removed 1/2 cup extra virgin olive oil 1 clove 1 1/4 sticks cinnamon 2 bay…

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Shortcut Corn Risotto with Summer “Succotash”

From Why Do You Need So Many Cookbooks?   From Fresh & Fast Vegetarian: Recipes that Make a Meal By Marie Simmons Houghton Mifflin, April 2011 Photograph by Luca Travoto Here’s the recipe you’ll need when fresh sweet corn arrives in abundance. It’s what Marie makes to celebrate fresh corn, sweet juicy tomatoe,s and tender…

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Crisp Fried Squash Blossoms Stuffed with Feta and Mint

Crisp Fried Squash Blossoms Stuffed with Feta and Mint Recipe by Marie Simmons, Illustration by Helen Krayenhoff   A bagful of squash blossoms from the farmers market sent me back a few decades to my childhood. My mother harvested the blossoms from the tangled zucchini patch in our garden, dipped them in egg and flour,…

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Grilled Potimarron with Salsa Verde

This Italian style salsa verde can be made with any combination of herbs. “Don’t be afraid to experiment.” —AP 1 fully mature potimarron, cut into wedges1 medium shallot, minced1 tablespoon white wine vinegar1 bunch flat-leaf parsley, leaves only (about 2cups), finely chopped½ bunch mint, leaves only (about ½ cup), finely chopped2 cloves garlic, finely minced2…

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Potimarron with Almonds, Garlic, and Aleppo Pepper

A good way to use semi-mature potimarron. Even at full maturity, potimarron has a tender skin that does not need to be pared away. 1 potimarron, cut into wedges1 tablespoon extra-virgin olive oil2 cups slivered almonds1 tablespoon garlic, finely minced1 tablespoon canola or grapeseed oilPinch saltPinch Aleppo pepper1 tablespoon parsley, chopped1 lemon, slicedParmigiano-Reggiano Preheat oven…

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Potimarron Jeune in Tomato Sauce

“The possibilities on this riff are endless. Try it with any summer squash variety.” —AP Several potimarron jeune (or summer squash), cut into 1-inch cubes1 large Italian eggplant, cut into 1-inch cubes2 tablespoons extra-virgin olive oilSalt and pepper to taste12 ounces of an oily type fish, such as yellowtail,tuna, sardines, or mackerel2 cups tomato sauce…

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Blueberry Pickled Fish

Any meat or fat that is stored in blueberries will become pickled, developing a unique color and flavor within a few days to a week.  Clean and gut some fat trout or whitefish and then hang it to dry for three days. Hanging and drying are necessary to toughen the fish so it won’t fall…

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Roasted Winter Squash with Green Curry Sauce

    Chef Anthony Paone created this recipe our Fall/Winter 2010 issue story, “What Do You Do with a Black Futsu” when he was at Sea Salt, a seafood-forward restaurant formerly on San Pablo in Berkeley. The original recipe featured the black futsu squash, a unique variety that geneticist and seed breeder Fred Hempel was growing…

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Gulf Shrimp Sauté

  From the story Scott Miller’s Market Hall Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods After the Deepwater Horizon oil spill disaster, wild Gulf shrimp is still being harvested, and every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry. 1 pound…

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Warm Shelling Bean Salad with Grilled Shrimp

Adapted from Eating Local: The Cookbook Inspired by America’s Farmers Shelling beans should be in good supply this season as growers have stepped up production to meet rising demand. When you purchase shrimp for this recipe, look for Pacific Coast wildcaughtpink shrimp, which are a Best Choice according to the Monterey Bay Aquarium’s SeafoodWATCH program…

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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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Festive Dumplings

Adapted from The Asian Grandmothers Cookbookby Patricia Tanumihardja This dessert is eaten during festivals and celebrations, including weddings and Chinese New Year, and is symbolic offamily unity and harmony. Happy Year of the Tiger! 2 cups glutinous rice flour, (such as Koda Farms Mochiko Blue StarBrand Sweet Rice Flour), plus more for dusting⅓ to ½…

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Yuba Rolls with Koda Kokuho Rose Rice

From Koda Farms, a Family History in Rice by Elizabeth Linhart Money     This recipe, published in Edible East Bay Spring 2009, was included in Elizabeth Linhart Money’s Spring 2010 article, Koda Farms: A Family History in Rice. The recipe was created by the test kitchen at Hodo Foods in Oakland. Hodo means “good bean” in…

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Stir-Fried Beef with Mustard Greens

Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja 1 pound flank steak or top sirloin 1 plump stalk lemongrass trimmed, bruised, and halved crosswise 2 cloves garlic, minced 1½-inch piece fresh ginger, peeled and cut lengthwise into 6 slices 1½ teaspoons salt 8 ounces Asian mustard greens, trimmed and cut into 1-inch pieces (6…

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Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)

Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja Steaming whole fish on a lattice of lemongrass in a clay pot leaves it silky, tender, and imbued with a subtlecitrusy scent. Any white fish with natural fat, such as trout, Pacific cod, or striped bass, would work well in this simple Thai dish from Pranee…

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Duck Breast with Braised Cabbage

Recipe and photo courtesy of The Restaurant at Wente Vineyards, Livermore Serves 4 2 ounces duck fat 2 onions, thinly sliced 2 ounces bacon, thinly sliced 1 medium white cabbage, thinly sliced 12 juniper berries, chopped 20 black peppercorns, ground 1 sprig of thyme, chopped 1 bottle white wine 4 duck breast halves Heat duck…

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Chicken Alla Marengo

From the story Flavor Most Fowl by Mark Middlebrook Based on the recipe Pollo alla Marengo in Armando Gambera’s La cucina delle Langhe del Barolo: I menù della memoria, published in 2000 by the Cantina Comunale di La Morra.) Armando doesn’t give exact quantities for most ingredients. I’ve added the quantities that I used in…

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Grilled Pork Chops with Nectarine Avocado Salsa

From Stone Fruit Cooking with Hugh Groman Catering   Serves 4 1 medium avocado, diced 1 nectarine, diced ¼ red onion, diced ⅓ bunch cilantro, leaves picked and chopped, stems discarded Juice of 2 limes, or to taste ½ jalapeño pepper, chopped fine Salt and pepper to taste 4 nine-ounce pork chops Salt, pepper, and…

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Persian Chicken with Pomegranate and Walnut Sauce

From our story The Last Walnut Grove By Devany Vickery-Davidson   Serves 6 4 tablespoons olive oil 3 pounds chicken thighs and breasts 2 large red onions, finely chopped 2 cloves of garlic finely chopped 2 tablespoons tomato sauce 2 cups walnuts, chopped 3 cups pomegranate juice 1 teaspoon sea salt 1 teaspoon ground cinnamon…

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Chiles en Nogada

  From our story The Last Walnut Grove Recipe and photo by Devany Vickery-Davidson  I first learned how to make this signature Christmas holiday dish of Mexico’s Morelos region while attending a cooking school in Cuernavaca, Mexico. It serves a crowd and takes many hours to prepare, but it is well worth the effort. Several…

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Fennel-Crusted Stuffed Pork Rib Roast

From What’s in Season: Cooking with Fennel   Bay Wolf Chef de Cuisine Louis Le Gassic used to work at a butcher shop where he became an expert in preparing meats, such as this rib-end pork roast. He frenched and butterflied the roast for us to photograph as he prepared this dish, but he suggests…

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Tian of Fennel and Kabocha 

From What’s in Season: Cooking with Fennel   This recipe come from Oakland’s [now closed] Bay Wolf Restaurant, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable. Here…

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Spring 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…

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Will Sunbathe for Food

Jump to Recipes By Sarah Inez Levy It’s one of those perfect summer afternoons in Orinda when there’s not a cloud in the sky and you can’t hear the groaning motors of Highway 24 above the birdsong. I’m sitting on Wendy Helms’s back porch eating lunch. She’s served a lovely garden salad with avocados and…

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Debbe Holeman’s Chard Tart

From Things are a’buzzin’, a’bleatin’, and a’gobblin’ in Knightsen Recipe by Debbe Holeman 1 pound Swiss chard leaves (about two bunches) 3 large eggs Salt/pepper to taste 1 cup grated Parmesan or crumbled goat milk cheese 1 cup unbleached flour A pinch of salt ¼ cup olive oil ¼ cup chard water Wash the chard…

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Simple Roast Chicken

From Oh Give Me a Home Where the Araucanas Roam         Set oven to 375º. Cut off feet at knee joint as well as head, if applicable. Trim and discard any extra fat from around cavity entrance and neck. Rinse and pat chicken dry. Season well inside and out with salt and…

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Grilled Pear, Ham and Cheese Sandwich

From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 slices good sourdough bread Butter Honey mustard ½ pound medium sliced Gruyére ½ pound Brie, chilled and sliced ¾ lb. thinly sliced ham (rosemary ham or Black Forest ham) 2 Barlett pears, cored and sliced 2 medium onions,…

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Squash 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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Squash Blossom Risotto

From What’s in Season: Summer Squash & Squash Blossoms   Serves 4 2 tablespoons unsalted butter 2 tablespoon olive oil 1 cup chopped yellow onion 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 pound risotto 1 pound assorted summer squash: ½ pound grated, ½ pound diced 5 cups chicken stock ½ cup white…

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oh nuts!

Story and Photos by Cheryl Angelina Koehler It’s worse than a bad hair day… you know…mega-disaster: Your food isn’t arriving from the other hemisphere the way it’s supposed to. Everyone’s getting hungry. What are you going to do? If you live in California, you will have done well to keep a supply of locally grown…

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What’s in Season

Relishing Fall and Early Winter Foods By Meggin Thwing Eastman Photos by Carloe Topalian   Living in the East Bay, we are so lucky to have luscious heirloom tomatoes, fresh herbs, eggplant, and other summer goodies available well into the fall. But as the winter rains start falling and temperatures drop, the new season offers…

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