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EdibleSF-Winter2023-cover

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BAKING

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MEAT

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SEAFOOD

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VEGETABLE

SF COOKING SCHOOL

KANTINE

judy rodgers one pot citrus risotto

Judy Rodgers One-Pot Citrus Risotto

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honey cake roll

Honey Cake Roll

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Nafy Flatley’s Senegalese Maafè

Nafy Flatley’s Senegalese Maafè with California Halibut

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Pumpkin Millet Kasha

Pumpkin Millet Kasha

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vegetarian green borshch ukraine

A Summery Vegetarian Green Borshch from Ukraine

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Juicy Tomatoes with Italian Chile Crisp

Juicy Tomatoes with Italian Chile Crisp

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portuguese duck and sausage with rice

Portuguese Duck and Sausage in Rice

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pork tenderloin wrapped with bayonne ham with asparagus

Easter Feast: Bayonne Ham-Wrapped Pork Tenderloin with Asparagus with Créme Fraîche

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grilled baby fava beans

Grilled Baby Fava Beans

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Chopped Chicory and lemon Salad with Crispy Mortadella

Chopped Chicory and Lemon Salad with Crispy Mortadella

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radicchio and romaine salad with creme fraiche

Radicchio and Romaine Salad with Crème Fraîche Vinaigrette

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mac and cheese spiced cauliflower and brussels sprouts

Macaroni and Cheese with Spiced Cauliflower and Brussels Sprouts

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whole roasted eggplant with crispy chickpeas

Whole Roasted Eggplant with Tahini, Crispy Chickpeas and Sumac

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black-eyed pea charred octopus salad

Black-Eyed Pea and Charred Octopus Salad

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chopped salad with fall vegetables

Seasonal Chopped Salad for Fall

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croque monsieur with bayonne ham

Croque Monsieur with Bayonne Ham

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Edible San Francisco is published four times a year. Subscriptions are $25 for four issues.

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