Entrees
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…
Read MorePersian 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…
Read MoreChiles 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…
Read MoreFennel-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…
Read MoreTian 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…
Read MoreRoast Chicken and Apple Gyoza with Pecan Brown Butter
From What’s In Season: Apples
Read MoreSpring 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…
Read MoreWill 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…
Read MoreDebbe 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…
Read MoreSimple 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…
Read MoreGrilled 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,…
Read MoreSquash 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…
Read MoreSquash 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…
Read Moreoh 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…
Read MoreWhat’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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