Salad
Noodle Like a Pro
Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…
Read MoreMany Melon Salad with Tomato & Sweet Onion
By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Serves 6–8 48 ¼-inch-thick slices of melon (honeydew, cantaloupe, Persian, and Sharlyn) 2–3 tomatoes, thinly sliced 2 small Japanese or ½ Armenian cucumber, thinly sliced 1 cup crumbled goat or feta cheese 1 medium sweet onion, thinly sliced (a crisp, cold onion from the fridge is best)…
Read MoreFreshCatch Fish Tacos with SeaSlaw
There is something magical about crispy, beer-battered flakey fish topped with a delicious seaweed salad wrapped in a warm tortilla,” says Jessy Ryan, “co-flounder” of FreshCatch, one of the Bay Area’s forward-thinking community-supported fishery companies. FreshCatch operates as a collective of single-vessel businesses that fish along the West Coast with a vision of making sustainability…
Read MoreBarbara’s Zucchini Noodle Salad
Recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge Serves 4–6 3 medium zucchini ½ cup chopped green onion 2 or 3 radishes, trimmed and sliced thinly 2 cups blanched Romanesco florets 1 cup English peas Dressing 1 cup cottage cheese (for a mild dressing) or 1 cup crumbled blue cheese (for a bold-tasting dressing)…
Read MoreWhat’s at Your Farmers’ Market this Week?
Our publisher/editor Cheryl Angelina Koehler sent this photo from last Saturday’s farmers’ market in Chico, a city in California’s northern farm country that’s been much in the news lately due to the tragedies wrought by the Camp Fire. Cheryl goes there each quarter to help Edible Shasta-Butte publisher Candace Byrne get her magazine to press, and the…
Read MoreCooking with Gratitude
Cherishing What We Have and Wasting Less Around the world, feasts of gratitude for a good harvest are among the oldest traditions, marked by a rest from working the fields and plentiful meals. An abundance of food is at the center of our Thanksgiving celebrations as well, yet few of us have a deep connection…
Read MoreBarbara’s Mandarin, Fennel, & Avocado Salad
6 mandarin oranges, peeled and sliced crosswise into ¼-inch rounds ½ fennel bulb, thinly sliced (reserve fronds for garnish) 2 avocados, peeled, pitted, and sliced 1 small shallot, peeled and thinly sliced ¼ cup extra-virgin olive oil 2 tablespoons champagne vinegar Salt and fresh ground black pepper Divide orange slices between 4 salad plates. Layer…
Read MoreA Community of Peach Pickers
The Peachy Time of Year Philip Gelb never really stops thinking about the Masumoto Family Farm peaches, even in the dead of winter. The only difference at the peachy time of year is that he has boxes full of these exquisite fruits stacked up in his West Oakland catering kitchen, where he devises recipes for…
Read MoreAllison Arevalo’s Pasta Friday
‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward It’s also 7am But my boys don’t look at the clock. They jump on the bed, rousing me and Alejandro in the not-so-gentle way of three- and five-year-old boys. Friday is their favorite day of the week. They know tonight…
Read MoreRomney Steele’s Heirloom Tomatoes and Peaches with Burrata
From the story The Peachy Time of Year This salad recipe, adapted from my second cookbook, Plum Gorgeous, is one I look forward to serving each summer at The Cook and Her Farmer, my restaurant in Oakland. I continue to adore the salad for everything it is—simple, elegant, and full of bright flavors, and for…
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