Recipes

  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…