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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