Recipes
Cocktail Recipes using SolidariTEA
Recipes by Cassandra Clark Bluebird A Blueberry Rooibos tea twist on the classic Cuban daiquiri. 1.5 oz Appleton white rum 1 oz Blueberry Rooibos SolidariTEA ¾ oz lime ½ oz simple syrup Shake, strain, serve up in a coupe with half lime slice (on edge of glass). …
Read MoreBarbara’s Fresh Fig Salsa
Recipe by Barbara Kobsar Grilled chicken, pork, tofu, tempeh, and fish gain a little gusto when topped with this snappy fig salsa. Makes 3 cups 2 cups diced fresh figs (about 1 pound or 10–12 figs) 2 Roma tomatoes, seeded and chopped ¼ cup diced red onion 1 jalapeño or serrano pepper, ribs and seeds…
Read MoreEric Tucker’s Grilled Peach and Quinoa Dolmas
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…
Read MoreLittle Gem Salad with Herbs and Lemon Vinaigrette
From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward For salad 1 pound green or red little gems, torn into bite-size pieces 1 bunch mint, stemmed and roughly chopped 1 bunch cilantro, stemmed and roughly chopped 1 bunch parsley, stemmed and roughly chopped 1 avocado, cut into cubes ½…
Read MoreHarvest Moon Cocktail from SolidariTEA
From the story A Potent Brew by Rachel Trachten
Read MoreNiles Pie’s Asparagus Sweet Pepper Tart
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 MoreJBC Classic Chicken Curry
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:…
Read MoreSpring Asparagus Frittata with Spring Onions and Green Garlic
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°. …
Read MoreEdible East Bay’s Spinach and Rice Torta
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…
Read MoreThe Golden Plumé Cocktail
The Golden Plumé When we learned that Berkeley resident and Yumé Boshi founder Ayako Iino won a 2018 Good Food Award for her Ume Plum Syrup, we decided to toast her success with a new cocktail recipe. At Falcon Spirits distillery in Richmond, past Good Food Awards winner Farid Dormishian invented this cocktail just for…
Read MoreFrosted Yum-Yums
From the story Renewal Mill, where okara food waste becomes a nutritious baking flour by Colleen Riordan This Schlemme family recipe offers a tasty way to try baking with okara flour. 1 tablespoon ground flax 1 cup vegan butter (like Earth Balance) 1 cup lightly packed brown sugar ½ cup okara flour 1½ cups all-purpose flour…
Read MoreSpicy Roasted Vegetables with Leeks and Beets
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…
Read MoreMarket Hall’s Grilled Citrus Honey Tri-Tip
Recipe courtesy of executive chef Scott Miller, Market Hall Foods. Serves 6–8 (4 ounce portions) “Everybody in my family loves tri-tip,” says Market Hall’s executive chef Scott Miller. “This is my go-to recipe for a succulent, juicy, flavorful, and versatile meal. I love it hot out of the oven with roasted baby Yukon Gold potatoes…
Read MoreBread Gone Stale? Make Bread Pudding!
StopWaste continues its series on making great use of food that would otherwise go to waste. Fresh bread is one of the first things to go bad in our homes, in most cases becoming dry and stale. Old-fashioned breadboxes are an uncommon sight in today’s kitchens, but they are still the best way to keep bread…
Read MoreChef Colleen’s Harvest-Stuffed Acorn Squash
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…
Read MoreHomemade Turkey Soup
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…
Read MoreChef Nora Dunning’s Drip Line Shrimp and Grits
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…
Read MoreChef Barry’s Pecan Mousse and Sweet Potato Chips
From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Barry Horton of Sanctuary Bistro 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans…
Read MoreKiwifruit Tart
KIWIFRUIT TART Recipe by Barbara Kobsar | Illustration by Caroline Gould A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season. Serves 8–10 For shortbread crust 1 cup butter, room temperature ½ cup powdered sugar 2 tablespoons cornstarch…
Read MoreShredded Beet, Apple, and Currant Salad
From A Vegan Holiday Feast Recipe by Chef Bryant Terry | Illustration by Julia Cost Reprinted with permission from Bryant Terry’s Vegan Soul Kitchen 2 large fresh beets, peeled 2 large tart apples, cored, peeled ¼ cup apple juice 2 teaspoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ½…
Read MoreChef Phillip’s Pumpkin Chai
From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Phillip Gelb of Sound & Savor Serves 8 1 small sugar pie pumpkin 4 cups almond milk ½–1 cup maple syrup, depending on desired sweetness 1⁄3 cup Darjeeling tea leaves 1-inch piece fresh ginger 1 cinnamon stick 10 black peppercorns 5 allspice berries 4…
Read MoreChef Colleen’s Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios
From A Vegan Holiday Feast, Illustration by Julia Cost Recipe by Chef Colleen Patrick-Goudreau Serves 4 to 6 1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper, freshly ground 2 tablespoons nondairy butter, such as Earth Balance 4 small-medium…
Read MoreChef Bryant’s Glazed Carrot Salad
From A Vegan Holiday Feast | Illustration by Julia Cost Recipe reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Yield: 6 to 8 servings 1½ pounds carrots (about 10 medium carrots) 1 tablespoon plus ½ teaspoon coarse sea salt 2 tablespoons peanut oil…
Read MoreChef Barry’s Garlic Mashed Potatoes with Mushroom Gravy
From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Barry Horton of Sanctuary Bistro Garlic Mashed Potatoes 1 head garlic 1 tablespoon olive oil 6 medium russet potatoes, large dice 3 tablespoons vegan butter ¼ cup hemp milk Salt and pepper Preheat oven to 400°. Slice the top off the garlic head to…
Read MoreChef Phillip’s Chocolate Pecan Pie
From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Phillip Gelb of Sound & Savor Yield: 1 9-inch pie Crust 11⁄3 cups all-purpose flour ¼ teaspoon sea salt 1⁄3 cup coconut oil, solid, cut into small pieces 2 teaspoons tahini ¼ cup cold water Filling 21⁄3 cups raw pecans (some whole and some…
Read MoreTwelve months of hot stuff
In Edible East Bay Summer 2017, readers were treated to a recipe from Helen Krayenhoff’s illustrated calendar/cookbook, 12 Simple Fruit Recipe Ideas. When we heard she was creating a similar book on chiles, we asked if we could share a recipe this season. Helen says her inspiration for creating the chile book came during…
Read MoreDistiller Farid’s Polka Dot Citrus Cocktail
From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Farid Dormishian Serves 1 2 ounces Botanica Spiritvs Gin (or gin of choice) 1 blood orange 1 Meyer lemon (Farid says, “Try bergamot orange instead for a killer fragrant cocktail.”) 3 ounces Q Tonic (Use this for a vegan drink, since it’s sweetened with agave…
Read MoreWhat’s in Season?
By Barbara Kobsar Produce harvested at its peak is your sure bet for flavor and freshness. November Broccoli and its cabbage relatives, like Brussels sprouts, cauliflower, kale, and collards, thrive in the cool season at local farms. Broccoli, the Italian member of the family, was introduced to the United States in the 1920s by the…
Read MoreHoliday Leftover Tips
‘Tis the season for festive meals—and delicious leftovers The holidays are here, and for most of us that means spending time with family and friends. Whether you adore or dread those gatherings, there will likely be scrumptious food—and lots of it. After all, Thanksgiving dinner only comes around once a year, so we want to…
Read MoreSaha’s Wild Mushroom Knaffe
From Saha Come to Berkeley by Sarah Henry, Photo by Kala Minko Knaffe is one of many names for a type of Middle Eastern shredded phyllo dough, as well as for traditional desserts that feature it. At Saha, chef/owner Mohamed Aboghanem serves a knaffe dessert that is very traditional, but he wanted to create an equally…
Read MoreSpicy Coconut Hot Chocolate
from 12 Simple Pepper and Chile Ideas by Helen Krayenhoff Combine 1 can coconut milk and 1 cup water in a saucepan and bring to a boil. Lower to a simmer and whisk in 1 to 1 ½ ounces of an 80{94d79dd6af1e87a94e700e4c297236468333f22e27ed5757b44711974a9a4b91} chocolate bar until dissolved. Add 1 teaspoon ground guajillo chile and whisk until…
Read MoreA Vegan Holiday Feast
Recipes by chefs Philip Gelb, Colleen Patrick-Goudreau, Barry Horton, and Bryant Terry and distiller Farid Dormishian Illustrations by Julia Cost Julia Cost’s little bears love to work in the garden and cook with the season’s best produce. For the holidays, they asked some of their favorite local vegan chefs if they would share a few…
Read MoreRoasted Watermelon Radishes
From What’s in Season by Barbara Kobsar Illustration by Caroline H. Gould Serves 4 1 pound watermelon radishes, trim off top and root 2 tablespoons olive oil 1 tablespoon butter ½ teaspoon kosher salt 1 teaspoon minced thyme, rosemary, or basil (optional) Preheat oven to 400°. Cut prepared radishes into ½-inch wedges. Mix radishes…
Read MoreWhat’s in Season?
Story and recipe by Barbara Kobsar Illustration by Caroline H. Gould Choosing produce harvested at its peak is your sure bet for flavor and freshness. AUGUST Now is the time to buy “shellies” (or “shuckies” or “shellouts,” as shelling beans are sometime called), since you might find some at the “in-betweener” stage at which they…
Read MoreLorraine Battle’s Apple Cake
From They Always Wore Aprons. Story and photos By Helen Krayenhoff This “cake” is a pure celebration of the apple. Use different varieties—some sweet, some tart. 12–17 apples Zest of 1 orange, finely grated 1 tablespoon organic sugar 2 5-inch ramekins, lightly buttered Preheat oven to 300°. Peel and core apples and slice very thinly…
Read MoreChef Tu David Phu’s Lemongrass Beef
From Flavors of Home by Alix Wall “I always get a lot of questions on how to use lemongrass. The most common remark is, ‘I never seem to extract the lemongrass flavor.’ My answer is that you have to use a lot of lemongrass, and that you will either have to bruise the stalk or…
Read MoreCambodian-Style Chicken Salad
Nite Yun’s Nyam Sach Moan From Noodle Soup Epiphanies by Sarah Henry, photography by Robin Jolin (Cambodian-style chicken salad) This Khmer dish is served at festive occasions, such as weddings, New Year’s parties, and other celebrations. The fish sauce gives it a distinctly Cambodian flavor. Yun gives it a Northern California twist by including seasonal greens…
Read MoreAsian-Inspired Celery Salad
Recipe provided by StopFoodWaste.org from Food Storage Tips Serves 4 For the dressing: In a small bowl, combine 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 teaspoons sugar 1¼ teaspoons grated ginger 2 teaspoons lemon juice 2 teaspoons fish sauce (or ½ teaspoon salt). Whisk together. For the salad: Cut 5 celery stalks across the…
Read MoreLo Coco’s Linguine Tutto Mare
From Growing Up with Giovanni LoCoco by Mary Tillson and Cheryl Angelina Koehler Suzanne Lo Coco says her father was as proprietary about his fish broth recipe as he was about the one for the family pizza dough, and she risks causing him to turn over in his grave if she reveals anything more than…
Read MoreCarne En Su Jugo
Fennel and Chicken Braised with Lemon
La Vie Rustic: Cooking and Living in the French Style by Georgeanne Brennan Published by Weldon Owen Photography by Sara Remington Fennel is good both raw and cooked. Cooking transforms its distinct licorice flavor into an almost-sweet back note. From the garden, I like to use very young fennel for pickles and the larger, more…
Read MoreAunt Babette’s Apple Charlotte
From the story Cuisine in Translation Matzo ½ lb fine suet 6 apples thinly sliced Sugar Raisins Cinnamon Almonds Yolks of 7 eggs Whites beaten Bake one hour. Note: What Aunt Bebette assumes we would know is that the matzos should be soaked and then squeezed of excess water. The egg yolks should be mixed…
Read MoreChocolate Shortbread
From: A Day in a Life Full of Chocolate by Anita Chu Recipe provided by Caroline Romanski Makes about 60 cookies 1 ⅔ cups all purpose flour 3 tablespoons Valrhona cocoa powder ¼ teaspoon salt 1 pinch ground cinnamon 1 ¼ soft unsalted butter ½ cup granulated sugar ¼ teaspoon vanilla extract About 2 egg…
Read MoreWild Mushroom Stew with Polenta for a Ski-Touring Dinner
From Roadside Diaries: Sierra Adventures, Part I by Cheryl Koehler There is no reason not to have a gourmet feast while out in the wilderness when one can choose a dish like this made with durable lightweight tools and ingredients. The presentation makes a great impression on fellow campers. Serves 4 (or maybe only 2,…
Read MorePerfumed Matsutake Rice
From Urban Forager: Matsu=Pine, Take=Mushroom by Anthony Tassinello 3 cups Japanese rice 3 cups water 2 or 3 small “number one” matsutake 1 abura-age – fried tofu (optional) ¼ cup sake ¼ cup soy sauce Begin by washing the rice in several changes of cold water, repeating the process until the water becomes clear. Drain the…
Read MoreZucchini, Two Ways
As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals. Roasted Zucchini with Mint Pesto For the pesto: ½ cup loosely packed fresh basil leaves ½ cup…
Read MorePlum Shrub
From Helen Krayenhoff’s 12 Simple Seasonal Vegetable Recipe Ideas Finely dice 2 cups ripe plums and mix with 2 cups white balsamic vinegar and ½ cup sugar. Put the pits in a jar, pour in fruit mixture, and seal. Age in a dark, cool place for 2 to 3 weeks, then strain…
Read MoreSpicy Chicken Wrap
From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired. —SH Makes 4…
Read MoreThree Stone Fruit Honey Butter
This recipe is a great example of a product that brings together many values we have around food at Three Stone Hearth. We source all ingredients seasonally from small, ethical farms and producers. Raw honey, the only added sweetener, is a food considered medicine in India’s Ayurvedic tradition. The generous amount of butter in the…
Read MoreThe Fork’s Grilled Cheese Sandwich with Toma, Peach Chutney, and Basil
Makes 4 sandwiches Peach Chutney: 2 teaspoons olive oil 1 teaspoon yellow mustard seeds 1 small yellow onion, finely diced ½ cup sugar 1/3 cup apple cider vinegar 1 teaspoon finely chopped peeled fresh ginger ¼ teaspoon dried red pepper flakes 4 firm but ripe peaches (about 1½ pounds), pitted and cut into 1-inch chunks…
Read MoreConscious Kitchen Better Burgers
From School Lunch Gets Fresh by Rachel Trachten | Photos by Carmen Silva Serves 4 1½ pounds organic, grass-fed ground beef 1 carrot, peeled 1 beet, peeled ½ white onion, peeled 2–4 mushrooms 1–3 cloves garlic, peeled 2 tablespoons extra virgin olive oil Sea salt Black pepper Grind raw vegetables in a meat grinder or…
Read MoreGrilled Summer Peaches
By Barbara Kobsar | Illustration by Caroline Gould Grilled peaches can be used in so many ways. They make an easy addition to a mixed green salad, a scrumptious side dish for grilled pork or chicken, or a quick dessert. Choose your favorite variety of ripe peach. When ready to grill, cut peaches in half…
Read MoreThe Making of a Recipe Book
In 2015, artist Helen Krayenhoff wrote and illustrated 12 Simple Seasonal Vegetable Recipe Ideas, which she published in collaboration with Berkeley’s Autumn Press. When the idea arose to do something for 2016, Helen realized she had used up all her best recipes, so she turned to her friend, local pastry chef Siew-Chinn Chin, for…
Read MoreMushroom Caps Stuffed with Olives and Porcini
From The Truly Memorable Paula Wolfert, by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…
Read MoreA Sassy Basque Chimichurri
In this recipe by Asha Loupy, the fruity and mild Basque pepper piment d’Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make a versatile marinade, sauce, or dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches,…
Read MoreWhat’s in Season?
By Barbara Kobsar Choosing produce harvested at its peak is your sure bet for flavor and freshness. February At the market, arugula may appear under names like garden rocket, roquette, or rucola. Regardless of what it’s called, this leafy green offers some of the same heat and peppery flavor as its radish and watercress relatives.…
Read MoreForager’s Notebook
Nasturtium More than just a sprawling garden staple Story, recipes, and photos by Kristen Rasmussen de Vasquez Nasturtium (Tropaeolum majus) grows everywhere—everywhere—in the Bay Area, as well as in many other parts of the world. Thriving almost year-round, it dies off only in very cold or very hot and dry conditions. Sprawling and iconic, nasturtium…
Read MoreNasturtium Chimichurri
Story, recipes, and photos by Kristen Rasmussen de Vasquez Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese. 1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)…
Read MoreCalifornia Capers
Story, recipes, and photos by Kristen Rasmussen de Vasquez If you find the “capers” too pungent, submerge them in a brine of 1 part salt to 8 parts water for a few days to mellow out the flavor. Makes 2 half pints 11/3 cups young nasturtium seedpods 2 bay leaves About 11/3 cups distilled white…
Read MoreCORE Kitchen’s Thai Zucchini Noodles
Serves 2–4 as a main dish 2 medium zucchini 4 cups chopped broccoli 1 cup shredded carrots 1 cup diced cucumber 1 cup shredded red cabbage 3 tablespoons chopped mint 3 tablespoons chopped basil 3 tablespoons chopped scallion 3 tablespoons chopped cilantro 1 cup cauliflower rice (chop cauliflower into florets, then chop into small pieces…
Read MoreSavory Oatmeal
UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).…
Read MoreEmerald Glow
Recipe courtesy of Super Juiced. Emanne co-owner of Super Juiced says to make sure all produce is organic and preferably from a local farmers’ market. Makes one 12-ounce serving 4 Swiss chard and/or collard leaves 6 leaves of romaine lettuce 3 stalks of celery 1 Granny Smith apple 1 handful of mint Juice from half…
Read MoreBest Lamb Recipes
Lamb Recipes from Chef Rick DeBeaord Photos by Tri Nguyen For over 20 years, chef Rick DeBeaord ran Café Rouge in Berkeley along with the restaurant’s founder Marsha McBride, who is a third cousin to Jeannie McCormack of McCormack Ranch. Café Rogue ended its long run in December 2016, so we caught Rick in his…
Read MoreStrawberry Shortcake
This recipe is by Brett LaMott, chef/owner of Café Maddalena in Dunsmuir, California. He says, “The shortcake in this recipe is very short, more of a biscuit than a cake.” Dunsmuir is a quaint town and beloved fishing spot on the Sacramento River just south of Mt. Shasta. If you are driving up I-5…
Read MoreChipotle Pumpkin Soup Alchemy
Related story: What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods Interview and Illustrations by Margo Rivera-Weiss Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect…
Read MoreMadame Huang’s Bunny and Hedgehog Buns
Meet Carolyn Phillips (aka Madame Huang), the author of All Under Heaven: Recipes from the 35 Cuisines of China. Watch her make Chinese steamed buns in the shapes of bunnies and hedgehogs. Makes 16 buns 1 recipe Fast Mantou (below) 1 recipe Red Bean Paste with Walnuts (below) For decorating: red food coloring, cocoa powder,…
Read MoreThai Curry Salad with Brown Jasmine Rice
By Lori Camille, Nutrition Educator in West Oakland Serves 10 Thai Curry Dressing: 1/2 cup olive oil 3 tablespoons apple cider vinegar or lime juice 3 tablespoons honey (use Thai honey, if available) 3 and 1/2 tablespoons Thai curry powder 1/3 cup unfiltered apple juice 2 garlic cloves, chopped 1 teaspoon salt Salad: 2 cups…
Read MoreChef Paul Canales’s Fideuà with Liberty Duck, Lacinato Kale, and Dried Figs
From Paul Canales: Building Community by Gabrielle Myers, photography by Stacy Ventura Chef Paul Canales describes his cuisine at Duende Restaurant and Bodega as “Spanish inspired.” But with family roots in Catalunya (the northeastern part of Spain), this master chef has a special interest in the traditions of that region. Thus, fideuà is often on the…
Read MoreRoasted Winter Vegetable Galette
From the What’s in Season? By Barbara Kobsar | Illustration by Caroline H. Gould Serves 6 1 small onion, thinly sliced 2½ to 3 cups finely sliced mixed vegetables: choose from carrot, turnip, rutabaga, cauliflower, celeriac, parsnip 3 tablespoons olive oil 2 tablespoons butter 1 to 2 teaspoons each of chopped fresh herbs:…
Read MoreKate’s Propolis Bitters
From DIY: Do It For the Bees After years of awakening the magic of spirits in her bartending, Kate August has gone on from the restaurant world to forge a career in herbalism, helping folks raise their personal spirits to new and beneficial heights. Whether behind the counter at Oakland’s Homestead Apothecary or helping her…
Read MoreEarl’s Honey Cornbread with Honey Butter Caramel Sauce
From DIY: Do It For the Bees EARL’S Honey Cornbread Beekeeping is what Earl Flewellen would be doing every day, had he not spawned so many other endeavors in Port Costa. Depending on who’s talking, the Louisiana native is either devil or saint in these parts for introducing the outside world to this badly neglected…
Read MoreFarikal from Nordic House
From Warming Winter Foods by Anna Mindess (Norwegian lamb and cabbage) Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple,…
Read MoreTamir’s Bees Knees
From DIY: Do It For the Bees Adapted from William “Cocktail Bill” Boothby’s 1934 version of World Drinks and How to Mix Them. His 1930 edition of this book was the earliest known printed recipe for the Bees Knees. The recipe included orange juice, which most bartenders today disregard. Our recipe uses orange curaçao. 1.5…
Read MoreJohann’s Easy Honey Mead
From DIY: Do It For the Bees This proportion of 1 part honey to 2 parts water yields a semi-dry mead. The equipment and yeast can be found at any local brewery supply store. You can use beer, Champagne, or wine yeast. D47 white wine yeast works really well. Makes approximately 5 wine bottle portions…
Read MoreBeekeeper’s Bumble Bee
From DIY: Do It For the Bees Adapted from Charles H. Baker Jr.’s The South American Gentleman’s Companion, this variation of the original Bumble Bee subs out half of the rum for Armagnac and uses propolis bitters as an aromatic instead of angostura bitters. 1 ounce Hamilton Jamaican Pot Still Black Rum 1 ounce Tariquet…
Read MoreSteckrubeneintopf mit Dicker Rippe from Gaumenkitzel
From Warming Winter Foods Rutabaga stew with short ribs
Read MoreTteok-Guk from FuseBOX
From Warming Winter Foods by Anna Mindess Tteok-Guk from FuseBOX (Korean rice cake soup) For Korean ingredients, Chef Chang recommends Koreana Plaza on Telegraph Avenue in Oakland or HanKook Supermarket in Sunnyvale. “Of course, the best adventure would be L.A.’s Koreatown,” says Chang. Recipe courtesy of FuseBOX. Makes 2–3 servings For the beef and daikon stock…
Read MoreKarina’s Winter Chicories Salad
From DIY: Do It For the Bees With a passion for cooking with friends and a background including stints at Pizzaiolo and Ramen Shop, Karina Rivera, sous chef at the Bull Valley Roadhouse, brings her own style of sassy camaraderie to the kitchen. Whether running the line, lending a motherly hand to those learning, or standing…
Read MoreDavid’s Honey-Walnut Ribs
From DIY: Do It For the Bees DAVID’S Honey-Walnut Ribs David Williams, executive chef at the Bull Valley Roadhouse, has a deep sense for what makes food appealing and heartwarming. It’s the essential ingredient of the restaurant’s stellar success since its opening in 2012. That, paired with the extraordinary contributions of friends, industry colleagues, and Port…
Read MoreShroombake!
Niles Pie Company shares the secrets of mushroom pie. Here’s a terrific option from Carolyn Berke of the Niles Pie Company. Mushroom Pies We make this pie when there’s an overwhelmingly seductive display of mushrooms at Berkeley Bowl, especially if it’s been a lovely rainy spell. We had some beautiful mushrooms last winter, and are…
Read MoreSpaghetti col Tonno
From Happy Forever Community Gardener Gets Educated by Simona Carini Spaghetti col Tonno (pasta with tomato and tuna sauce, or how to use the parsley) Serves 4 ½ – 1 tablespoon olive oil 3 cloves of garlic, peeled 1 15-ounce can organic tomato sauce ½ tablespoon anchovy paste (optional) 1 7.5-ounce can tuna (low or minimal…
Read MoreCalifornia Julep
From the story An East Bay Winter Whiskey Ramble by Serena Bartlett I learned about this combination from the restaurant manager at Oakland’s di Bartolo, a knowledgeable chap with many innovative drink ideas up his sleeve. You may need to wait until next summer to make it, but some of us planned ahead and cut up…
Read MoreThe Hot Vegan Pancake
From the story An East Bay Winter Whiskey Scramble by Serena Bartlett Everyone knows that breakfast is the best meal of all, and if they don’t, tasting this morning-inspired cocktail will remind them. This drink was concocted in Portland, Oregon, during a round-table discussion about the role of comedy in America’s current state of affairs. Since we…
Read MoreBourbon Glüg
From the story An East Bay Winter Whiskey Ramble by Serena Bartlett On a fall trip to the coastline of Washington State, I discovered that the traditional Scandinavian glüg, a mulled wine that often sees the addition of such stronger spirits as aquavit, brandy, or vodka, tastes fabulous when fortified with whiskey. A few friends and…
Read MoreTian of Fennel and Kabocha
From the story What’s in Season? Fennel by Barbara Kobsar This recipe come to us from Bay Wolf Restaurant in Oakland, 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…
Read MoreWild Green Saag
From Menu for a Wild Day by Kevin Feinstein Saag is an Indian dish that uses greens and a combination of spices. My version is very California-ized. 1 onion 1 “bunch” dandelion greens ½ “bunch” stinging nettles 1 “bunch” wild mustard greens Ghee, butter, or olive oil (use a very generous amount, dish should be…
Read MoreMikan Tilapia
From the story For the Sake of Saké By Serena Bartlett This recipe is a wonderful light summer salad that brings out the flavors of the mizuna (Japanese mustard green) with citrus and the crispy fish. Mikan is the Japanese word for orange, one of the handful of words I’ve managed to remember after living there…
Read MoreCandied Zucchini Slices and Crystallized Squash Blossoms
By Barbara Llewellyn Catering and Event Planning Candied Zucchini Slices 1 cup water 1 cup sugar Zucchini slices (thinly sliced) Bring above ingredients to a boil for 5 minutes. Reduce heat to low and drop thinly sliced zucchini slices into simmering simple syrup. Simmer for 2-3 mintues until zucchini becomes translucent. Remove with a slotted…
Read MoreDark Chocolate Frosting
By Barbara Llewellyn Catering and Event Planning 4 cups heavy cream 4 cups sugar 1 split vanilla bean 1 pound unsweetened dark chocolate 1 pound butter Boil cream, sugar, vanilla for 6 minutes. Remove from heat and add chocolate, butter. Whisk smoothly and strain out vanilla bean. Barbara Llewellyn Catering & Event Planning 434 25th…
Read MorePasta with Cherry Tomatoes and Ricotta Salata or Manouri
From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s own recipe, which she could never make with the garden’s Sungold tomatoes, because her husband ate them as soon as she brought home a freshly picked batch. I originally used ricotta salata, but then I discovered manouri, a soft Greek cheese…
Read MoreFrittata Di Zucchine
From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s own interpretation of a classic Italian dish. I like frittata with lots of zucchini and the recipe below satisfies my personal taste. The recipe can be varied to use more eggs or less zucchini, or another type of summer squash. Adjust…
Read MoreGreen Bean and Potato Salad
From the story The Happy Forever Community Garden Bears Fruit by Simona Carini I grew up in Perugia and at age 21 moved to Milan. I quickly discovered that people there used a different name for familiar foods, like green beans, which I called “fagiolini” (small beans). One evening I was invited to a friend’s…
Read MorePesto
From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s version inspired by the recipe from the Pesto Championship, adapted to include some local ingredients and units of measure, as well as the use of a food processor. Note: the translation of weight to volume for the two cheeses is approximate,…
Read MoreFresh Pita
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 2–3 cups whole wheat, spelt, or other wholegrain flour 1 cup warm water 1 tablespoon yeast or one packet 1 tablespoon olive oil 1 teaspoon sugar 2 teaspoons salt Place the yeast and the sugar into a bowl. The sugar can be substituted with…
Read MoreHorchata (Rice Milk) or Haleeb Min Lawz (Almond Milk) with Rosewater
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia This is the easiest way to make these drinks. It is quick and a little messy at the end, but the yield is worth it, especially on a hot summer day. 2 cups almonds or brown rice ½ cup Rapadura sugar 1–2 teaspoons rosewater…
Read MoreThe “Shehabi” Burrito
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia One day we invited a Palestinian family over and I made Moroccan food. They did not know what to make of it. The children of the family told me, somewhat disappointedly, that they thought we would have Mexican food. I laughed since they assumed…
Read MoreMoroccan Ghreyba (shortbread) with Lavender or Anise
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia I adapted this recipe from Anissa Helou’s book Café Morocco 2 sticks butter, softened ½ to 1 cup Rapadura sugar (½ cup if using anise. The sweetness of the seed lets you get away with less sugar.) 3 cups whole-wheat pastry flour 2 large…
Read MoreFlan with Cardamom, Honey, and Pistachios
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 6 eggs, beaten well 3 cups milk 1 cup honey, divided 2 teaspoons cardamom ½ teaspoon cinnamon ½ cup diced pistachios Beat the eggs and add the milk, then add half the spices and ½ cup honey. Pour the remaining honey and spices into…
Read MoreMango and Papaya Salsa
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 1 mango, diced 1 Hawaiian papaya or ½ Mexican papaya, seeded and diced ½ white onion diced fine 1 bunch cilantro, diced and stems removed Juice of one lime A pinch of ancho chili Salt and pepper to taste Combine all ingredients and allow…
Read MoreChicken Marinated in Charmula with Mango/Papaya Salsa
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 8–10 skinless chicken parts Charmula ¾ cup olive oil Juice of 3 lemons and 1 lime 1 bunch cilantro, chopped with stems 1 bunch parsley, chopped with stems 3 tablespoons ground cumin 3 tablespoons ground coriander ¼ teaspoon red chili flakes Salt and pepper…
Read MoreTajeen of Artichokes
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia This makes a nice weekend lunch. 6 artichokes, spiky tops and stem trimmed and rougher leaves peeled away 2–3 tablespoons of extra virgin olive oil 2 teaspoons paprika 1– 2 teaspoons salt 1 whole onion, sliced Place all ingredients (except onions) into a ceramic…
Read MoreJicama in a Minted Salad Dressing
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 1 small jicama, peeled ¼ cup diced fresh mint leaves Juice of 1 lemon ¼ cup organic, cold-pressed olive oil Salt to taste Slice the jicama into small thin strips. Arrange on a plate. In a small mixing bowl add other ingredients and mix…
Read Moresautéed zucchini with caramelized fennel and onions
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 3 pounds zucchini, sliced 1 whole onion, sliced 2 large fennel bulbs, sliced 2–3 tablespoons unrefined coconut oil Salt Heat a deep pan with a lid on medium heat. When it is hot add in the coconut oil. Add in the onion, fennel, and…
Read MoreAnisa’s Tajeen Spices
From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 3 tablespoons crushed, dried rosebuds 5 tablespoons crushed, dried lavender flowers 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground cardamom 1 tablespoon mace 4 tablespoons dried ginger powder 4 tablespoons cayenne 2 tablespoons turmeric 2 tablespoons pepper 3 teaspoons ground cloves…
Read MoreSea Palm Fettuccine with Pumpkin Seed Pesto
from the story Kelp Wanted by Sally Bryson When you add water to sea palm fronds, they expand from thin, crunchy sticks to long, flat, bands—like fettuccine! You can then use them like pasta with your favorite sauce. In this recipe, the tangy Pumpkin Seed Pesto is the perfect condiment to the darker flavor of…
Read MoreTomato Sauce from Fresh Tomatoes
By Chef Anthony Paone 5 pounds paste-type tomatoes 1 cup extra virgin olive oil (which seems like a lot, but it’s ok) 2 tablespoons minced garlic 1 tablespoon salt Pinch chile flakes 1 tablespoon each chopped marjoram and basil Blanch tomatoes quickly in boiling water, then shock them in ice water. When they’re cool, peel…
Read MoreElderberry Buckwheat Tart
From: The Regal Elder Part II by Kristen Rasmussen Vasquez Nutty buckwheat pairs perfectly with the tartly sweet berries, balanced by a bright kick of ginger. Serves 8 9 tablespoons unsalted butter, divided, plus more for greasing pan ½ cup buckwheat flour ½ cup plus 2 tablespoons gluten-free flour blend (or all-purpose flour) 1/3 cup…
Read MoreBlack Cod and Eggplant with Miso-Apple Glaze
From Seven Stars of Fall 2016 by Jessica Prentice Black cod and eggplant are both assertive foods that can stand up to the heat of broiling and the strong flavors of miso and apple syrup (see above on the next page). I used the Hearty Brown Rice Miso from South River Miso for this recipe,…
Read MoreElderberry Jam
From: The Regal Elder Part II by Kristen Rasmussen Vasquez A great way to quickly preserve the flavor of elderberries for later use on toast or in desserts. Makes 4 half-pint jars 4 cups fresh elderberries 3 cups granulated sugar 2 tablespoons lemon juice 4 half-pint Mason jars, sterilized Bring ingredients to a boil, stirring…
Read MoreSpiced Elderberry Cordial
From: The Regal Elder Part II by Kristen Rasmussen Vasquez This is quite different from the elderflower cordial you might have made a few months ago. (See Edible East Bay Summer 2016.) Elderberry cordial is a strong, thick alcoholic syrup, which has both medicinal and culinary applications. Some herbal practitioners suggest taking it regularly for…
Read MorePork Tenderloin with Fresh Fig Sauce
From What’s in Season? Recipe by Barbara Kobsar | Illustration by Caroline Gould Serves 4 1½ pounds pork tenderloin, trimmed Kosher salt Black pepper 2 tablespoons canola oil 1–2 tablespoons butter 6 fresh figs, cut into quarters 3 tablespoons balsamic vinegar 2 tablespoons brown sugar 1/3 cup chicken stock Preheat oven to…
Read MoreElder Almond Pound Cake
From: The Regal Elder Part II by Kristen Rasmussen Vasquez This nutty loaf cake uses both elderflower cordial and elderberries for the complete elder experience. Any sweet syrup can be substituted for elderflower cordial and other berries for elderberries, if you only happen to have one of the gifts from the elder tree on hand.…
Read MoreCooking the Tomato Rainbow at Lalime’s
From The Art of Tomato Breeding Recipes by Chef Anthony Paone | Photography by Suzanna Mannion In summer and fall, tomato breeder Fred Hempel of Artisan Seeds pays frequent visits to Chef Anthony Paone at Lalime’s*, bringing plenty of just-harvested Baia Nicchia tomatoes. Here are a few dishes Paone likes to make at the height of…
Read MoreGarden Salad with Tomato-Water Vinaigrette
By Chef Anthony Paone My new summer salad addiction is tomato-water vinaigrette. I keep all my scraps when I’m cutting tomatoes, and when I have a pound of them, I chop them up, add 1½ tablespoons salt, and put this in a fine strainer over a jar. After a few hours, the clear, vibrant tomato…
Read MorePork Chop Pizzaiola
By Chef Anthony Paone A dish I learned from my mother, pizzaiola means “meat in pizza style“ or “in the style of the pizza makers wife.” It’s the way owners of a pizzeria might cook their own meal for the next day as the embers die in the pizza oven. They would throw a protein…
Read MoreNew York Style Laychee Cheesecake
From the story about Sarah Henry’s Farmsteads of the California Coast ½ cup graham cracker crumbs 1⅓ cups sugar, divided ⅓ cup butter, melted 32 ounces laychee (or other soft goat cheese such as chèvre) 1 teaspoon vanilla extract 4 eggs 2 cups sour cream Preheat oven to 350°. Mix together graham cracker crumbs, 3 tablespoons…
Read MoreFresh Cherry Bread Pudding
Recipe by Barbara Kobsar • Artwork by Caroline H Gould
Read MoreItalian Prune Plum and Fennel Pollen Mostarda
From a book review of Hive-Mind by Gabrielle Myers In the dense heat of late summer, these sun-kissed sugar drops hang low from the plum tree’s limbs. At farmers’ markets, the Italian prune plums, milky with yeast, wait in baskets to be baked, dried, or eaten within minutes of purchase. If you cannot find the…
Read MoreAndy’s Pickled Verdolagas (Purslane)
From Jessica Prentice’s Seven Stars of Summer 2016 Andy Renard, Three Stone Hearth’s self-dubbed French Pickler, recently began culturing purslane to sell at our shop. Andy’s father’s family is from Guadalupe in the French West Indies where purslane is called poupier. As a child growing up in Missouri, Andy liked finding this mucilaginous vegetable (think…
Read MoreBellanico’s Farro Salad
From Gnocchi Is Just Another Noodle, Raising kids to be fearless eaters, by Haley Pollock Serves 4–6 as a side dish 1 cup farro 3 cups water 2 tablespoons extra-virgin olive oil 2 cups hen-of-the-woods mushrooms (a.k.a. maitake), coarsely chopped ½ cup dried cranberries, chopped or whole 1 cup shaved Brussels sprouts ½ cup hazelnuts, lightly chopped, then…
Read MoreGewürztraminer Grape Juice Spritzer
From the story about Sarah Henry’s Farmsteads of the California Coast 18 seedless red grapes or red raspberries, frozen 1 bottle Gewürztraminer Grape Juice, chilled 1 liter bottle seltzer water, chilled Divide the fruit between 6 champagne flutes. Fill the flutes half full of gewürztraminer grape juice and top with seltzer water. Stir and serve.
Read MoreBuckwheat Apricot Bread
From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess This dairy-free, wheat-free bread, a creation of Laverne Matias, is so versatile you can enjoy it for breakfast or dinner. Earthy, moist, and nutty, with just a hint of sweetness, it’s great toasted and topped with apricot preserves or avocado. 1 cup buckwheat flour 1 cup…
Read MoreClassic Elderflower Cordial
From The Regal Elderflower by Kristen Rasmussen Cordial—essentially flavored and diluted simple syrup—is the most common way to preserve this special summer forage. Enjoy in beverages from lemonade to champagne or drizzle over huckleberry pound cake or panna cotta. Makes 1 liter 20 medium elderflower heads (about 2 to 3 inches across) Grated zest of…
Read MoreElderflower Chive Fritters
From The Regal Elder – Part 1 by Kristen Rasmussen The batter for this savory dish contains lemon zest and chives, which add complexity without overpowering the floral qualities of the elderflower. Makes 40 to 45 small fritters. About 10 medium to large elderflower heads, broken up into 40 to 45 small florets 1 cup…
Read MoreBittersweet Teff Brownies
From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Makes sixteen 2-inch brownies These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice…
Read MoreSweet Potato, Wilted Frisée, and Cheese Curd Salad
From the story Curds, Cheese Interrupted by Kirstin Jackson With its roasted sweet potatoes topped with warm curds, this hearty salad emulates poutine. But the addition of wilted frisée, which becomes sweet when heated, makes it totally modern. Warming flavors of sage and brown butter usher in the colder season. —KJ Serves 2 10 ounces…
Read MoreLamb Braise for Passover Seder
Marsha McBride, owner of Café Rouge, offers this braise for your Passover Seder, Easter, or other spring feast. Serves 8 4 pounds lamb shoulder, trimmed of excess fat and cut into 1½-inch pieces Salt and pepper 4 tablespoons olive oil 2 tablespoons tomato paste ½ cup white wine 1½ cup poultry stock ½ pound green…
Read MorePhil Gelb’s Socca with Hummus and Julienned Vegetables
Recipe from Notes from an Underground Restaurant by Phillip Gelbb. (Used by permission of the author.) Yield: about 1 dozen crêpes This chickpea flatbread from Southern France is one of the most popular finger foods on my catering menus. We serve this at practically every catering event, varying the toppings based on the season. The combination…
Read MoreNapa Cabbage Spring Rolls
Recipe by Barbara Kobsar from What’s in Season. Artwork by Patricia Robinson
Read MoreNew England-Style Chowder with Clams, Fish, Bacon, and Lovage
From Seven Stars of Spring By Jessica Prentice If you go to a fishmonger, see if you can get some bones or a carcass of a non-oily white fish like California halibut or fluke. At home, put the bones in a pot and cover with fresh water and a splash of vinegar, then bring to…
Read MoreChef Mica Talmor’s Majadera with Lamb Kefta
From AT HOME IN OAKLAND by Alix Wall With a garnish of fried onions and a healthy drizzle of tehina-yogurt sauce, majadera is certainly delicious enough to be eaten on its own. At Ba-Bite, the lentil and rice dish becomes a hearty base for various items such as fried cauliflower, roasted eggplant, roasted salmon, lemon…
Read MoreTwo Oyster Recipes from Hapuku Fish Shop
From the Hapuku Fish Market The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at…
Read MoreApple Stuffing
Featured in A Friendsgiving Picnic by Melissa Fairchild Clark 1 tablespoon grapeseed oil (or other high-smoke-point oil) 1 onion, diced 2 cups sliced celery (about a whole head) 2 Fuji apples, diced 2 cloves garlic, minced ¾ cup parsley, roughly chopped ½ loaf whole wheat bread, diced or torn (we used La Farine’s) ½ teaspoon…
Read MoreCommunity Jam
A network of food and gardening projects eases hunger in Hayward By Rachel Trachten | Photography by Scott Peterson Forty years ago, Marcy Timberman became inspired to cook while reading the mystery novels of Georges Simenon. In these tales, the protagonist, French detective Jules Maigret, often lunches at home with his wife. Madame Maigret’s dishes…
Read MoreCurry Roasted Vegetable Soup
From A Friendsgiving Picnic by Melissa Fairchild Clark My friends each brought their own mug for the soup. Serves 12 2 medium butternut squash, peeled and cut into 1-inch chunks 3 onions, quartered 2 fennel heads, quartered 1 Fuji or Gala apple, cut into 1-inch chunks 3½ teaspoons salt 1½ teaspoons black pepper 2 teaspoons…
Read MoreTarragon Aioli
From A Friendsgiving Picnic by Melissa Fairchild Clark I want to thank my favorite fellow chef, Shane Meistrich (in the photo at right), for giving me the tip of using a whole egg (rather than just the yolks) after I’d broken my sauce … twice. Makes ½ pint 2 large eggs ½ lemon, juiced 1 teaspoon…
Read MoreBourbon-Poached Pear Bread Pudding with Cajeta
From A Friendsgiving Picnic by Melissa Fairchild Clark Serves 12 For the cajeta (goat milk caramel) 4 cups goat milk ¾ cup turbinado sugar 1 teaspoon vanilla extract ⅛ teaspoon salt 1 cinnamon stick ½ teaspoon baking soda, dissolved in 2 tablespoons water ½ teaspoon ground cardamom For the pears 2 unripe pears, ½-inch dice…
Read MoreA Friendsgiving Picnic
By Melissa Fairchild Clark | Photography by Natalie and Cody Gantz More archetypal to our past than the touted “American Dream,” before we sang of amber waves of grain, Lewis and Clark journeyed west, setting the stage for so many who would emulate an opportunity so quintessentially American. The pitfall, for those who have made…
Read MorePâté with Fig Preserves and Port
From A Friendsgiving Picnic by Melissa Fairchild Clark Adapted from a recipe in Gourmet magazine, December 1991. Makes 1½ pints 1 pound chicken livers 1 pound plus 3 tablespoons European-style butter 3 onions, minced ¼ cup port (we used Retzlaff Vineyards) ¼ teaspoon ground allspice 1 teaspoon salt 1 tablespoon lemon juice ¾ cup fig…
Read MorePear and Pomegranate Salsa
Recipe by Barbara Kobsar Art by Patricia Robinson Featured in What’s in Season? For the past year, artist Patricia Robinson has been collaborating with long-time Edible East Bay contributor Barbara Kobsar on illustrated recipes like this salsa for our “What’s In Season” column. Currently a therapist working in Danville, California, Robinson says, “As a long-term vegan, I…
Read MoreCynthia Pepper’s Braised Beef Short Ribs with Cumin and Pomegranate Sauce
I like to make the egg noodles while the short ribs are cooking so they are happy and ready to be served. Get the widest and eggiest noodles you can conjure up or buy—the yellower the better. 4 pounds beef short ribs, cut into small pieces Salt and pepper Vegetable oil 1 white or yellow…
Read MoreCranberry Apple Chutney
Featured in A Friendsgiving Picnic by Melissa Fairchild Clark Makes 1½ pints 12 ounces fresh or frozen cranberries 1 medium onion, medium dice 1 large Fuji apple, diced 1 cup golden raisins 1 cup raw sugar ½ cup red wine vinegar ½ cup water 1½ teaspoons ground cinnamon ½ teaspoon ground cloves 1 teaspoon ground…
Read MoreKale, Delicata Salad with Farro and Parmesan
Featured in A Friendsgiving Picnic by Melissa Fairchild Clark Serves 12 1 cup farro 3 delicata squash 1–2 tablespoons vegetable oil 1¾ teaspoons sea salt (divided) 5 teaspoons maple syrup 7 teaspoons sherry vinegar 3 turns fresh-cracked black pepper ¾ cup extra-virgin olive oil ⅓ cup shredded Parmesan In a small pot, boil the farro in 2½…
Read MoreFig Chai-Spiced Rum
From DIY Gifting, Season’s Steepings by Annelies Zijderveld Illustrations by Jillian Schiavi Warming spices scent the kitchen during the height of holiday baking season, so why not offer them in a spirited way. Golden-hued aged añejo rum provides a smooth foundation for this steeped spirit with its hint of deep, subtle sweetness from dried figs and kick…
Read MoreThanksgiving Sando
From A Friendsgiving Picnic by Melissa Fairchild Clark Makes 12 sandwiches 2 whole, bone-in turkey breasts (about 8 pounds, total) 1 batch apple stuffing 1 batch tarragon aioli 1 batch cranberry apple chutney 12 petit pains (we used La Farine’s) 1 bag baby kale Preheat the oven to 325°. Pat the turkey breasts dry and generously…
Read MoreEarl Grey Vodka
From DIY Gifting, Season’s Steepings by Annelies Zijderveld Illustration by Jillian Schiavi Years ago, St. George Spirits collaborated with Numi Organic Tea on a tea-infused vodka. Here’s a way to bring them together again in a spirit the Earl Grey tea drinker can appreciate. Oil derived from bergamot orange skin gives Earl Grey tea its slightly bitter,…
Read MorePot Roast
By Jessica Prentice Featured in Seven Stars of Winter (2015) Recipes abound for pot roast, but here’s how I make mine. Serves 3–4 people for every pound of meat. Quantities in the following recipe can vary with the size of the roast you are cooking and the size of your pot. I always serve it…
Read MoreFuyu Persimmon Waldorf Salad
Recipe by Armand Harris and Marcy Timberman from Community Jam, Edible East Bay Winter 2015 This favorite salad is great with holiday feast leftovers. You can play with the proportions of apples and persimmons, even using persimmons only. In fact, many recipes calling for fresh, cut-up apples, like a classic fresh apple cake, can…
Read MoreSpiced Pumpkin Cake from Zut! Restaurant in Berkeley
From our Winter 2012 article, The Making of an Olive Oil Culture This lovely cake will be appreciated on any winter holiday table. Try a medium, peppery extra-virgin olive oil Serves 8 1 cup sifted cake flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon ground ginger Pinch…
Read MoreGazpacho
Wondering how to make the most of all those luscious, juicy tomatoes in your kitchen or garden? Katy Vigil-McClanahan of the Capay Valley Farm Shop offers her recipe for gazpacho: “Preparing to make my first gazpacho of the year, I uncovered a memory I’d almost forgotten. Fifteen years ago, I was visiting a friend who…
Read MoreZombie
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 1 dash Angostura bitters 1.5 ounces Gold Puerto Rican rum 1.5 ounces aged Demerara rum .75 ounce fresh lime juice .5 ounce Donn’s mix (fresh grapefruit boiled with cinnamon syrup; find recipes online) .5 ounce Falernum 1 teaspoon grenadine 6 drops Pernod…
Read MorePisco Punch
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 1 dash aromatic bitters 2 ounces pisco 1 ounce pineapple gum syrup 1 ounce fresh lime juice .5 ounce Lillet Rouge Shake with ice, strain over a Nick & Nora glass, and garnish with an orange peel.
Read MoreMai Tai
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2 ounces premium aged rum .75 ounce fresh lime juice (about half a lime) .5 ounce orange curaçao .25 ounce orgeat syrup .25 ounce simple syrup Shake with ice, pour contents into a rocks glass, and garnish with a mint spring.
Read MoreThe Boothby
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2 dashes Angostura Bitters 2 dashes orange bitters 2 ounces rye whiskey 1 ounce sweet vermouth Stir with ice, strain into a coupe glass, top with 1 ounce sparkling wine, and garnish with a maraschino cherry.
Read MoreMartini
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2.5 ounces St. George Spirits Botanivore gin .5 ounce French vermouth Stir with ice, strain into a coupe glass, and garnish with an orange peel.
Read MoreBuffala Negra
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman
Read MoreScrewdriver
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman
Read MoreSidecar
From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman
Read MoreMoscow Mule
From Who Invented the Martini? by Shanna Farrell and illustrated by Gary Handman
Read MoreMiss Piggott Cocktail
From Who Invented the Martini? by Shanna Farrell and illustrated by Gary Handman
Read MoreRoasted Winter Squash and Apple Soup
From What’s in Season by Barbara Kobsar Illustration by Patricia Robinson
Read MorePersian Duck in Pomegranate Walnut Sauce (Fesenjan)
From Seven Stars of the Fall Harvest by Jessica Prentice Walnut trees and pomegranate trees both thrive in Mediterranean climates, so it’s no surprise to see them paired in Mediterranean recipes as well. A rich, sweet-sour sauce of simmered pomegranate juice and walnuts is the essence of fesenjan, a Persian stew featuring poultry, but sometimes…
Read MoreBubble and Squeak with Smoked Trout Pâté, Cherry Tomatoes, and Crème Fraîche
From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms This traditional British fried dish is a way for cooks to use up leftover mashed potatoes after a roast dinner. As the patties cook in the pan they bubble and squeak. Serves 5 For the patties: 4 cups mashed potatoes ¼ cup chopped leeks 1…
Read MoreClontarf Fish Pie
From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms Clontarf is the suburb on the north side of Dublin where Seamus Mulhall grew up. “In the ’60s and ’70s, everything was tied to the Catholic Church,” he says. “All the schools were named after saints. Prayers were the first thing the teachers said before…
Read MoreLamb Sausage with Green Beans, Cherry Tomatoes, and Mustard Greens in Champagne-Shallot Vinaigrette
From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms You’re very likely to find this sausage dish (or versions using rabbit or goat meat) on the Growlers’ menu. Serves 5 1 pound lean lamb meat ⅜ pound pork back fat 2½ teaspoons salt 4 cloves garlic ¼ bunch of thyme ¼ bunch of parsley…
Read MoreZucchini Sweet Potato, Apple Spice Cricket Bread
Get adventurous with this zucchini bread made with cricket flour! From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs by Melissa Fairchild Clark If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this zucchini bread recipe, one of my favorites: 2 cups cricket flour (Purchase from…
Read MoreApple Galette
From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms Serves 6 2–3 large Fuji apples Dried currants, rehydrated in gin or water overnight For dough: 2 cups flour 1 teaspoon sugar ¼ teaspoon salt 6 ounces butter 3½ ounces cold water For almond filling: ¼ cup ground almonds or almond flour 2 tablespoons brown…
Read MoreBay Nut Chicken Mole
Photo and recipe by Kristen Rasmussen Read Kristen’s story to learn more about foraging and processing bay nuts. Traditionally, moles get their robust coffee-cacao flavor from chocolate, but roasted bay nuts are a great alternative for a similar rich-but-wild flavor. Serves 6 2½ pounds skinless chicken thighs and/or legs 1–2 teaspoons salt (or to taste)…
Read MoreHeirloom and Cherry Tomato Salad with Creamy Anise Hyssop and Lovage Dressing
This Heirloom and Cherry Tomato Salad is featured in “A Savory Puzzle,” one of our stories in the running for an EDDY award. Please vote today: https://www.ediblefeast.com/eddyawards/vote/9363/savory-puzzle From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms. Chef Brian Ventura’s inspiration for this summer salad comes directly from his experience touring the Irish countryside: “I…
Read MoreRecipe: Grilled Asparagus with Charred Lemon and Pullet Egg
Enjoy the late days of asparagus season with this recipe from Bay Area chef Calley Prezzano. She uses pullet eggs as a perfect creamy topping for a summer crostini. The large and luscious yolk combined with grilled lemon is reminiscent of a light hollandaise. Prezzano recommends the eggs at Shelly’s Farm Fresh in Brentwood, where…
Read MoreGrilled Lamb Chops with Chimichurri from The Local Butcher Shop
The Local Butcher Shop sources its lambs from two nearby farms. At Emigh Lamb, located in Rio Vista, Solano County, Martin and Jeanine Emigh run Rambouillet cross ewes with Suffolk/Hampshire rams. After being weaned, the lambs graze free on natural pastures of alfalfa, clover, filaree, and rye grass with no added pesticides or fertilizer. At Magruder…
Read MoreFig Chutney
Encuentro chef Lacey Sher prepares this fig chutney using fruit from Rick and Kristie Knoll’s Brentwood orchard. She serves it with pâté and says it’s also delicious with cheese and a host of other things. Yields approximately 3 cups 1 tablespoon olive oil 1/2 cup onion, diced small 1/4 cup red wine 1/4 cup balsamic…
Read MorePersian Lime Curry Chicken
Oaktown Spice Shop co-owner Erica Perez wrote this recipe to use with their Persian Lime Curry Rub. She recommends serving the chicken with rice and salad or roasted veggies. 1–2 tablespoons Persian Lime Curry Rub Salt 4 bone-in chicken thighs 2 tablespoons olive oil 3/4 cup water 4 cloves garlic, minced Sprinkle chicken with…
Read MoreNocino
From Green Walnuts Anyone can magically transform incredibly tannic walnuts and clear, sugary alcohol into this “black gold” Italian liqueur. I like to keep my nocino pure so I can taste the walnut-y goodness but have successfully experimented with adding vanilla bean and cinnamon. Try pouring nocino over vanilla ice cream, using it in a…
Read MorePickled Green Walnuts
From Green Walnuts My favorite way to enjoy these pickles is on crostini with a sharp cheese, such as cheddar. Garnish with fresh herb, such as chervil, for a bit of brightness. Yields about 2 quarts. 30 green walnuts ¼ cup kosher salt 1 quart water 1 quart apple cider vinegar ½ cup…
Read MoreCharcuterie Condiments: Red Wine Gelée and Kumquat Marmalade
From GRABISHFARM ON THE PLATE at Lungomare Here are two condiments Chef Craig DiFonzo makes to serve with the charcuterie at Lungomare. Red Wine Gelée The spice and texture of this gelée is a nice complement to cheese, and the acid helps cut though the fat. 16 sheets gelatin 2 cups cabernet sauvignon ¼ cup sugar 3…
Read MoreCamino’s Gin and Borage Cocktail
From On the Menu: Backyard Bounty by Sarah Henry Borage is an herbaceous plant that grows all over the East Bay in a kind of weedy way. The leaves have a cucumber flavor and the flowers are sweet. The flavor is pretty mild so it requires a little muddling to bring out the oils in the…
Read MoreMulefoot Pork Shoulder Ragù, Corzetti Pasta, Fava Beans, and Broccoli Rapini
From GRABISHFARM ON THE PLATE at Lungomare I like to braise meats. Maybe I’ll do short ribs in the winter and rabbit in the summer, but pork is all year long. The process of braising (cooking at low temperatures for a long time) allows the meat to become fork tender, and you get maximum flavor when the…
Read MoreSummer Green Rice Salad
From What’s in Season Recipe by Barbara Kobsar | Illustration by Patricia Robinson
Read MoreA Mindful Salad
A Mindful Salad of Red Oak Leaf Lettuce, Hard-Boiled Eggs, Roasted Radishes, and Chervil RECIPE AND PHOTO BY CHEF MARIO HERNANDEZ Mario Hernandez created two short videos on water saving to go with this recipe. You can find them at the bottom of this page. Mario Hernandez is a chef and coordinator for Pacific Coast…
Read MoreSaul’s Deli Toasted Celery Soda
From What Do You Pair with a Reuben? Recipe courtesy of Saul’s Deli Serves 1 4 ounces celery syrup (recipe below) Seltzer water Ice Lemon slice Add 4 ounces celery syrup to a pint glass. Fill with seltzer water and ice. Stir and then garnish with lemon slice. Serve with a straw. To make celery…
Read MoreThe Spice Whisperer’s Coriander and Fennel Spiced Cabbage
Recipe by Vinita Jacinto from The Spice Whisperer Make House Calls This rustic dish is common in North India, where cooks might vary the spices according to the seasons or Ayurvedic needs. Cumin seeds might be used instead of fennel, and red chile powder and/or green chiles could be added to generate heat. Jacinto created…
Read MoreAgricole Daiquiri
from The Three Tier Roadblock to Barroom Creativity Recipe courtesy of Beretta 2 ounces St. George Spirits Agricole Rum .75 ounce fresh lime juice .5 ounce Martinique cane syrup To make the Martinique cane syrup, boil ½ cup water and add 1 cup Martinique sugar. Stir until sugar is dissolved. Cool before using. Combine rum,…
Read MoreElderberry Kefir
Elderberry Kefir from Seven Stars of Summer by Jessica Prentice This nourishing and delightful beverage can be made with either fresh or dried elderberries. The recipe involves three stages: making a basic water kefir, making elderberry syrup, then blending the two parts. You’ll want to save the water kefir grains for your next batch. Some people…
Read MoreWhite Negroni
From The Three-Tier Roadblock to Barroom Creativity Courtesy of St. George Spirits 2 ounces St. George Spirits Terroir Gin 1.75 ounces Lillet Blanc .75 ounce Suze Stir, strain over ice, and garnish with a lemon twist.
Read MoreBrown Rice Sponge Cake with Three Milks
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Of course you could serve this buttery sponge cake plain (or splashed with a little sweetened espresso or coffee liqueur) and topped with strawberries and whipped cream. But the brown rice flour adds a delicate caramel flavor to the…
Read MoreAlex Lewin’s Fermented Carolina-Style Slaw and Lacto Fermented Vegetables
The recipes below are reprinted with permission from Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin. Fermented Carolina-Style Slaw Carolina-style slaw is a type of coleslaw traditional in the southeastern United States. . . . It’s clear to me that today’s Carolina slaw, soured with vinegar, is a re-creation…
Read MoreRecipes Featuring Three Trees Nutmilk
Three Trees founder Jenny Eu offers two recipes using different varieties of her crowd-pleasing almondmilk. Carrot “Cake” with Creamy Citrus Frosting For Frosting: 1 1/4 cups raw cashews, soaked for 4 hours 1/2 cup Three Trees Unsweetened Original Almondmilk 1/3 cup honey 1/4 cup fresh lemon juice 1/2 tablespoon vanilla extract Pinch of sea salt…
Read MoreAnna’s Apricot Amaretti
By Anna Buss, Culinary Coordinator at Frog Hollow Farm Makes 20 cookies For the apricots ¾ cup finely chopped dried apricots 1 lemon 1 teaspoon sugar For the batter 2 cups almond flour ¾ cup sugar ½ cup powdered sugar 1 teaspoon almond extract 1 teaspoon vanilla extract 3 egg whites (room temperature) For dusting…
Read MoreChef Garcia’s Goat Cheese Artichoke Strata
From Cheese Therapy by Laura Ness This baked savory bread pudding sells out most days from the Cheese Therapy truck. It’s a delight in every bite. The artichoke hearts make it hearty, and the bright flavors of goat cheese and lemon zest really make it pop. Garcia and Concannon serve it with fresh vegetables…
Read MoreChef Garcia’s Roasted Cauliflower Soup with Comté
From Cheese Therapy by Laura Ness This recipe is by Cheese Therapy cofounder Denise Garcia, who is extremely fond of Comté. She says this French beauty is a regulated AOC (Appellation d’Origine Contrôlée) cheese, much like Champagne is in the wine world. Garcia once asked their Cheese Therapy distributor how they would grow Livermore up on beautiful…
Read MoreFava Bean and Green Garlic Crostini
From What’s in Season, Spring 2015 Recipe by Barbara Kobsar | Artwork by Patricia Robinson Makes 12 crostini 1 1/2 pounds fresh fava beans 1 small shallot, chopped 3 tablespoons grated Parmesan 1 tablespoon olive oil 1 bulb green garlic, chopped 1 baguette, sliced into 12 thin slices Salt and pepper to taste Mint,…
Read MoreSpring Tonic Nettle Soup
From Seven Stars of Spring by Jessica Prentice This recipe is adapted from Jessica Prentice’s Full Moon Feast (March 2006) and is printed with permission from Chelsea Green Publishing. Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top 4…
Read MorePanch Phoron Raspberry Sauce
Panch phoron is a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. This recipe is from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. 6 ounces…
Read MoreSavory Lemonade
Panch phoron is a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. This recipe is from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. 1 cup…
Read MoreSweet and Savory Dishes Featuring Panch Phoron
Our recent newsletter featured a recipe for Brussels sprouts flavored with panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. We learned that panch phoron is also delicious with fruit, so we’ve added the following…
Read MorePanch Phoron Brussels Sprouts
This recipe comes from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. It features panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal. It typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. These seeds…
Read MoreSautéed Chanterelles
Cookin’ the Market Chef Mario Hernandez offers this recipe from The Order of the Fat Tongue, a group of farmers, chefs, artists, and activists who care about food justice and the local food system. In Japan, where Hernandez grew up, someone with a “fat tongue” concerns himself with the quality of food. 7 medium-sized chanterelles…
Read MoreMarket Hall Bakery Fruitcake
Market Hall is known for exquisite foods, so when staff there swear that this fruitcake is the best they’ve ever tasted, you have to take note. Chef Sandy Sonnenfelt brought the recipe to Market Hall when she joined the company more than 19 years ago. Sonnenfelt, who grew up in South Africa, says the cake was a…
Read MoreBenchmark Pizzeria Olive Oil Cake
Makes 8 servings Need: 1 9-inch round springform pan Kitchen scale 100 grams citrus juice Zest of 6–7 lemons/oranges 8 grams baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 200 grams sugar 219 grams cake flour 3 eggs 150 grams Séka Hills EVOO 110 grams whole milk yogurt (plain) Preheat oven to 350˚.…
Read More