Sides
Warm Greens with Peaches and Nutmeg
Baba Ganoush: a Favorite Dip for a Fall Party
Shirin Polo (Sweet Rice)
From Saffron & Rose Water
Read MoreBraised Purple Hull or Black-Eyed Peas
From A Southern Farmer’s Summer Supper
Read MoreOkra and Tomatoes with Steamed Rice
From A Southern Farmer’s Summer Supper
Read MoreWanda’s Southern-Style Braised Mustard Greens
From Mustard Madness Wanda’s World Wanda Blake learned to cook within the camaraderie of an extended, multigenerational family kitchen. In 2015, she started a catering company called Wanda’s Cooking (wandascooking.com) and began hosting pop-ups with themes like Sunday Cooks and Church Ladies (Grandma’s house on Sunday) and Wanda’s Cooking loves New Orleans.…
Read MorePoulet Moutarde with Potato–Mustard Greens Fritters
From Mustard Madness
Read MoreBudín de Zanahoria (Mexican Carrot Custard)
Baked Yams with Toasted Almonds Salsa Macha
Too-too-too-toom! Fungus Fair Canceled, but Not the Black Trumpet Mushrooms!
Yup, just about everything scheduled in January 2022 got cancelled, and the Mycological Society of San Francisco’s Fungus Fair is no exception. However, with more time freed up for foraging, the fair organizers have plucked up lots of black trumpet mushrooms, which prompted club member Hanna Docampo Pham to post about these prized culinary…
Read MoreTruffled Mashed Potatoes with Olio Nuovo
Roasted Chanterelles and Carrots with Miso and Honey
From Moldy Magic Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Roasted Chanterelles and Carrots with Miso and Honey No reviews Author: Eleana Hsu and Kevin Gondo of Shared Cultures Print Recipe Ingredients Units USM…
Read MoreSweet and Savory Pancakes with Olio Nuovo, Honey, and Pistachios
By Amelia Saltsman | Photos by Judy Doherty These easy-to-make cheese pancakes are delicious for brunch, lunch, supper, or dessert any time of the year. Made with a mixture of fresh and aged cheeses and topped with salty pistachios, honey, and good olive oil, they sparkle with contrasting flavors, colors, and textures. When prepared…
Read MoreZucca Gialla con la Menta (Butternut Squash Marinated with Garlic and Mint)
Ricotta Dip with Pesto & Pistachios
Sauteed Spigarello with Extra-Virgin Olive Oil and Garlic
This recipe comes from Barbara Cecchini at The Urban Edge Farm in Brentwood. Spigarello is a spring crop that Barbara and her family pick fresh from their fields to sell at their farm store. An heirloom broccoli relative, spigarello is all leaves with understated flowers that do not form the big broccoli florets. It has…
Read MoreSauté of Baby Artichokes, Fava Beans, Green Garlic, and Spring Onions
From Olive Oil Synergies Recipe by Sandy Sonnenfelt, member of the COOC Taste Panel and former prepared foods manager at Market Hall Foods “When these spring vegetables are in season, I enjoy leftovers of this sauté in a breakfast bowl with quinoa or buckwheat topped with feta and a poached egg.” Serves 2–3 as a side…
Read MoreLebna Bil Shwandr (drained yogurt with beets)
Waiel Majid, chef of the now-closed Berkeley restaurant Zatar, grew up near the Tigris and Euphrates rivers in Iraq, where he recalls that plants would self-sow in the riverbed in the summertime when the water level would drop and the sandy, fertile bank would widen. Suddenly eggplant, squash, and tomato plants would emerge…
Read MoreGranny’s Secret Vanilla Oakland Yams
By Chef Mimi Robinson | Illustration by Dawline-Jane Oni-Eseleh What I remember most about my Granny’s kitchen is the smell of cinnamon, nutmeg, and vanilla when she baked what we called her Oakland Yams. Granny grew her own yams right in her backyard in North Oakland. When I was young, she would tell me stories…
Read MoreLet’s Cook Potimarron Squash!
The name of this French heirloom cucurbita maxima is a squashed-together concoction of potiron (pumpkin) and marron (chestnut), but the bottom line is that it’s plenty tasty! Chef Anthony Paone created this recipe our Fall/Winter 2010 issue story, “What Do You Do with a Black Futsu” when he was at Sea Salt, a seafood-forward restaurant formerly…
Read MoreMarinated Fire Roasted Peppers
Way back in 2006, Chef Romney Steele of The Cook and Her Farmer in Oakland offered a version of this simple recipe to the Rockridge Market Hall newsletter, and they have been a hit ever since during pepper season. There’s something about the intense grassy aroma of the roasting peppers that makes uscrave the…
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 Snap Beans & Shell Beans Now is the time to scoop up fresh beans at your farmers’ market. Both edible-pod snap beans and shell beans (those you have to shell) are ubiquitous through…
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 MoreSautéed Shishito Peppers
Fry them in hot olive oil until they blister, then serve them whole sprinkled with a bit of flaky sea salt.
Read MoreNoodle 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 MoreCarrot Top Salsa Verde with Roasted Root Vegetables
Perfect for a winter day, this side dish pairs starchy roasted root veggies with a savory fresh herb sauce made from the carrot tops, adding a new dimension of flavor and making use of the whole vegetable. Salsa Verde 3 tablespoons capers, drained 2 whole cloves garlic, peeled 5 anchovy fillets (optional) Tops…
Read MoreTop Cap Mushrooms
It all started with a shiitake mushroom fascination. At the time, Morgan Proctor and Greg Olson both had administrative positions in urban offices and were living in a small space in Oakland with no outdoor area for plants. Given their shared interests in nature, nutrition, and gardening, and after being wait-listed at a community garden,…
Read MoreGailan with Oyster Sauce (haoyou jielan) from All Under Heaven
Illustrations by Margo Rivera-Weiss Recipe by Carolyn Phillips Farmers grow what their land and the market will support, so in diverse California, that means plenty of traditional Asian produce. The Old Oakland Friday market is particularly known for its wide selection of Asian vegetables, which home cooks with a working knowledge of Asian culinary…
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 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 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 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 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 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 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 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 MoreMore mushroom recipes
Wild Mushroom Pizza By Toby Garrone of Far West Fungi 1 teaspoon olive oil Pizza dough (use pre-made or make your own) 1 tablespoon butter 1 pound assorted fresh wild mushrooms, cut into ¼-inch-thick slices 1 teaspoon dried thyme Salt and pepper to taste 1 8-ounce package cream cheese 4 ounces fontina cheese, shredded 1…
Read MoreTurnip Greens with Soy Sauce (Kabunoha No Ohitashi)
From Japanese Farm Food Katsuobushi is skipjack tuna (bonito) that’s been dried, fermented, and smoked in a process that can take three to five months. In the kitchen, the dried fish is shaved with a razor-sharp tool and the flakes are used to make stock or flavor vegetables. While packaged, shaved katsuobushi is relatively easy to…
Read MoreFALL HARVEST RECIPES
From the Institute of Urban Homesteading There’s a common challenge for backyard vegetable gardeners at this time of year: what to do with all that produce! K. Ruby Blume, an avid home gardener with a large and thoroughly planted yard in North Oakland, knows the problem well, but as director of the Institute of Urban…
Read MoreBull Valley Roadhouse Squash Gratin
From Todays Special, Hitting the Bull’s-Eye at Bull Valley Roadhouse
Read MoreGuacamole with Preserved Lemon
From the East Bay Avocado Back in 2013 when she gave us this recipe, Caterina Rindi was busy turning excess produce from neighbors’ yards into preserved items, which she traded and sold at popup markets. Caterina is one of the founders of Shareable.net, an online magazine that covers the people and projects bringing a shareable world to life. …
Read MoreToo Many Radishes…
…what to do? Radishes are a great first crop to grow with kids—they come up quickly, are brightly colored, and can be eaten fresh out of the garden. (Just make sure you wipe off the earth that clings to the fine roots.) They can be directly seeded into the ground all year long…
Read MoreGomen
From Teff, Gomen, Mitmita, Senefgebs by Patricia Hayse Haller Menkir Tamrat makes this Ethiopian dish during the colder months, when the greens are most tender. East Bay readers who want to prepare an authentic rendition can buy the abesha gomen (Ethiopian brassica) from Dale Coke at the Palo Alto Saturday or Menlo Park Sunday farmers’ markets.…
Read MoreRoasted Brussels Sprouts with Walnuts and Grapes
From our story The Last Walnut Grove By Devany Vickery-Davidson I created this recipe for a dinner with my friend and editor of Edible East Bay, Cheryl Koehler. Serves 4 1 pound fresh Brussels sprouts, cut in half ½ pound large red globe grapes 2/3 cup of walnut halves ¼ cup of maple sugar Drizzle…
Read MoreCitrus Braised Fennel
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…
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 MoreBlack Forest Hash with Ham, Apples, and Potatoes
From What’s In Season: Apples
Read MorePear Quesadilla
From Where Have All the Pear Trees Gone? Recipe by The Peasant & the Pear Pear chutney: ¼ cup dry white wine ½-inch wedge of red onion, sliced thin 2 tablespoons chopped red bell pepper 1 tablespoon dark brown sugar 1 Bartlett pear, peeled, cored and cut into 1-inch chunks 2 tablespoons of water, or…
Read MoreInvoltini di Pepperoni (rolled, roasted yellow sweet peppers)
From What’s in Season: Peppers by Barbara Kobsar with photos by Helen Krayenhoff Executive Chef Peter Chastain from Prima Ristorante in Walnut Creek uses this recipe in several ways. It is meant to be an antipasto and comes from Puglia originally, but it can also be “deconstructed” for use over pasta. Toast the breadcrumbs…
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