Blackberry Vinegar
Adapted from Williams-Sonoma’s The Art of Preserving: Sweet & savory recipes to enjoy seasonal produce year-round. ½ cup fresh mint ...
Warm Shelling Bean Salad with Grilled Shrimp
Adapted from Eating Local: The Cookbook Inspired by America’s Farmers Shelling beans should be in good supply this season as ...
Stirring Up Passions
Rachel Saunders and her Blue Chair Fruit Company Story and photos by Rita Hurault with David Gans Rachel Saunders was ...
Cooking with Berries
Recipes from Café Rouge In early summer, when berries come tumbling into the markets, no chef can resist them as ...
Local Halibut in Albariño Crazy Water
From Gather Restaurant in Berkeley Serves 4 1 pound local halibut, cut into 1-inch cubes 12 fresh mussels ¼ cup ...
A Bowl of steaming Juk
By Su (mother) and Mia (daughter) Buchignani “Wow! This completely reminds me of something my mom would have made in ...
Festive Dumplings
Adapted from The Asian Grandmothers Cookbookby Patricia Tanumihardja This dessert is eaten during festivals and celebrations, including weddings and Chinese ...
Yuba Rolls with Koda Kokuho Rose Rice
From Koda Farms, a Family History in Rice by Elizabeth Linhart Money This recipe, published in Edible East Bay Spring 2009, was ...
Stir-Fried Beef with Mustard Greens
Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja 1 pound flank steak or top sirloin 1 plump stalk lemongrass ...
