Entrees
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…
Read MoreBryant 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…
Read MoreLattice-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…
Read MoreTatsoi 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…
Read MoreRoberto Gastelumendi’s Lentejas (lentils) with Chiles and Chicken
From the story: A World Brought Together in Wood Story and photos by Jessica Cook Serves 4–6 In a large pot, boil 1½ cups lentils in water to cover along with a clove garlic, half an onion, and a bay leaf. Lower heat and cook until lentils are tender. Remove garlic, onion, bay leaf,…
Read MoreFamily 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…
Read MoreFinger 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…
Read MoreTacos 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…
Read MoreWhat’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%…
Read MoreCrispy 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…
Read More