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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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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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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  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 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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    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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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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  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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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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