Entrees

    Livermore resident Leslie Dabney, aka The Vineyard Mom, is on a quest to elevate people’s cooking, dining, and wine pairing experiences. Her specialty is farm-to-table recipes and love stories that promote local farmer’s markets. She has a loyal list of followers on IG @thevineyardmomliving who enjoy her recipes and tune in as well…

  When Chef Dirk Tolsma of ACRE Kitchen and Bar offered up this recipe for our Valentine’s Day newsletter, he said he couldn’t stop thinking of the two dogs slurping the same strand of spaghetti in Lady and the Tramp. Now you, too, will be thinking of those adorable dogs as you try out Chef Dirk’s…

  Here’s a recipe that truly shows off spring’s fresh asparagus, peas, and fava beans along with garden herbs like mint and chives and the winter season’s new extra virgin olive oil. I much prefer a fruity, grassy extra virgin olive oil with mild to medium intensity for this dish, and suggest seeking out one…

Dip your toes into Hoppers: The Cookbook with one of chef Karan Gokani’s lamb or chicken curry recipes. It you want to dive into a street-side Sri Lankan experience and assemble your own kothu, you might pair that curry with chopped roti (skillet bread) plus whatever vegetables, eggs, cheese, etc. you like. Hoppers: The Cookbook…

Reprinted with permission from The Woks of Life by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung, copyright © 2022. Photographs by Sarah Leung and Kaitlin Leung. Published by Clarkson Potter, a division of Penguin Random House, LLC. To purchase the book, follow this link on indiebound.com, where you can buy your copy through…

From Tanya Hollands’ California Soul: Recipes from a Culinary Journey West by Tanya Holland

(Fusilli with Goat Ragù from Cilento) Recipe, text, and photos excerpted with permission from Pasta Grannies: Comfort Cooking by Vicky Bennison, photos by Emma Lee, published by Hardie Grant Books September 2022, RRP $32.50 Hardcover. Click here for a book purchase link.     Franchina lost her mother when she was nine years old; she died at…

Story, recipe, and photos by Alexander Christiano     This sandwich is a great way to celebrate the abundance of fall fruit. I elected pears for this version, but apples and other pomes would serve as a seasonally appropriate substitute. Some neighborhoods in the East Bay have pear trees that produce an incredible yield—sometimes too…

Winter weather has arrived! Perfect timing for this mac & cheese makeover recipe from writer Nora Becker, who was inspired to create it after interviewing farmers at the Saturday Berkeley Farmers’ Market. Read the story of that fun and informative visit here (and find three more recipes)!      

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…

By chef/photographer Judy Doherty      

  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…

  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…

    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…

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…

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…

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…

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…

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…

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…

(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…

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…

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…

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:…

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°. …

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

Makes 4 sandwiches Peach Chutney: 2 teaspoons olive oil 1 teaspoon yellow mustard seeds 1 small yellow onion, finely diced ½ cup sugar 1/3 cup apple cider vinegar 1 teaspoon finely chopped peeled fresh ginger ¼ teaspoon dried red pepper flakes 4 firm but ripe peaches (about 1½ pounds), pitted and cut into 1-inch chunks…

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…

From Warming Winter Foods  Rutabaga stew with short ribs    

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…

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…

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms This traditional British fried dish is a way for cooks to use up leftover mashed potatoes after a roast dinner. As the patties cook in the pan they bubble and squeak. Serves 5 For the patties: 4 cups mashed potatoes ¼ cup chopped leeks 1…

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms You’re very likely to find this sausage dish (or versions using rabbit or goat meat) on the Growlers’ menu. Serves 5 1 pound lean lamb meat ⅜ pound pork back fat 2½ teaspoons salt 4 cloves garlic ¼ bunch of thyme ¼ bunch of parsley…

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…

  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…

  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…

    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…