Soups and Stews
Roasted Rhubarb Aguachile
Recipe by Francine Spiering | Photo by Raymond Franssen Serves 4 1 cup orange juice ½ cup lime juice ½ cup chopped white onion 1 garlic clove, crushed Handful chopped cilantro (stem and leaf) 2 to 3 thick rhubarb stalks, cut into 1-inch pieces 2 tablespoons organic sugar, or as…
Read MoreGreen Bee Gazpacho
From “A Tomato Hall of Fame” in our Fall 2024 issue. Read the whole story here.
Read MoreWhat’s in Season? Root Vegetables!
By Barbara Kobsar | Illustrations by Charmaine Koehler-Lodge Among winter’s host of warm, hearty, nutritious, and satisfying recipes are many that rely on seven favorite root vegetables. A broad term for parts of plants that grow underground, “roots” can mean true roots like beets and carrots, bulbs (onions and garlic), and rhizomes (ginger…
Read MoreCreamy Squash & Apple Soup
From What’s in Season? Apples & Winter Squash!
Read MoreMaitake & Sunchoke Soup
Nancy Chang makes and delivers exceptionally flavorful and nourishing soups to customers around Berkeley, Oakland, and Richmond through her microenterprise home kitchen operation called Purpose & Hope. Initially, her “purpose” was to care for her mother through cancer treatment in 2006 with the “hope” for her mother’s recovery. The experience planted a seed: Could…
Read MoreHunan Hot and Sour Noodles
From Mustard Madness
Read MoreCreamy Pumpkin Pasta with Spinach and Walnuts
Orange Thanksgiving Soup: A Family Story and Recipe
By Rachel Trachten I love the clarity of a recipe, but I happened to marry a creative cook. I first realized the extent of his interest in culinary experimentation in the mid-1980s, when Zach was preparing a chicken dish for a small dinner party. Dissatisfied with the sauce, he found a jar of blueberry…
Read MorePumpkin Miso Soup
From Moldy Magic
Read MoreBondolio Bean Soup
Porcini Vellutata
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…
Read MoreRoasted Winter Squash and Apple Soup
From What’s in Season by Barbara Kobsar Illustration by Patricia Robinson
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 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 MoreHeather’s Cream of Zucchini and Avocado Soup
From the East Bay Avocado This creamy soup comes from Heather Haxo Phillips, an Iyengar yoga instructor and former owner of Raw Bay Area, through which she inspired and educated people about the power of raw food. This soup is delicious served chilled or at room temperature, but for a cold day, you can heat…
Read MoreCream of Celery Root Soup with Leeks and Lard
From Seven Stars of the Fall/Winter Season by Jessica Prentice A homely vegetable, celery root is like a handsome prince trapped inside a frog. Cut away the gnarly outer layers, and you’ll find flesh inside that can be starchy like a potato, sweet like a carrot, and savory like celery, all at once. Delicious roasted…
Read MoreWhat’s in Season
Relishing Fall and Early Winter Foods By Meggin Thwing Eastman Photos by Carloe Topalian Living in the East Bay, we are so lucky to have luscious heirloom tomatoes, fresh herbs, eggplant, and other summer goodies available well into the fall. But as the winter rains start falling and temperatures drop, the new season offers…
Read MoreMediterranean Spring Vegetable Stew
From the story Farmers’ Markets in Full Spring Swing By Barbara Kobsar This classic recipe comes to Edible East Bay from Sandy Sonnenfelt, Prepared Foods Manager at Market Hall in Oakland. Serve it as a side dish or as a light meal accompanied by a loaf of crusty bread. To make a more substantial dish, toss…
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