Soups and Stews
Okroshka
From The Kolobok Food Truck Brings a Russian Summer to California This popular Russian buttermilk soup should be served cold. If you boil the eggs and potatoes and prep all the vegetables in advance, everything can be well chilled and ready for quick assembly. Serves 3–4 3 hard boiled eggs, sliced 1 large…
Read MoreCelery Root and Leek Soup with Green Garlic Gremolata
From Olive Oil Synergies Cori Goudge-Ayer, chef-partner at Persephone in Aptos, California, created this recipe to feature this season’s extra-virgin olive oil made by her neighbors at Wild Poppies. Serves 4–6 For the soup 1 medium yellow onion, diced 2 sprigs thyme 2 tablespoons neutral oil Pinch salt and black pepper 1 medium-large celery…
Read MoreFood Shift’s Scrap-Saver Veggie Broth
From Food Connects Us All Broth can be made with most vegetable trimmings: carrot peels and tops, celery ends, onion ends and skin, potato peels, herb leaves and stems, garlic skins, mushroom stems. Wilted vegetables work just fine too. Place 3–4 cups vegetable trimmings with 3 quarts water in a large pot. Simmer for…
Read MoreHere’s to Your Health
Herbal DIY gifts for the holiday season Recipes and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals As an herbalist and chef I’m always looking for creative ways to share the culinary magic of herbalism. Here are three recipes that allow you to share the healing magic of herbs in a way that…
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 August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…
Read MoreSplit Jaw • Split Pea
By Garth Grimball | Illustration by Jessica Caisse “You know how I always say I’ve never met a soup I didn’t like?” It is remarkable how many stories my grandfather begins with this rhetorical question. The man lives for soup and talks about it at length to anyone, so much so that my family…
Read MorePelé Aveau’s Split Pea Soup with Ham
From the story Split Jaw • Split Pea By Garth Grimball | Illustration by Jessica Caisse Serves 8 1 pound green split peas 2 tablespoons butter 1 medium onion, diced 1 large carrot, diced 2 celery stalks, diced Pinch of cayenne 1 tablespoon curry powder 3 sprigs thyme 1 bay leaf 2 quarts chicken stock…
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 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 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…
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