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edible san francisco summer issue 2023

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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

kholodnyk cold borshch

Kholodnyk (cold borshch)

kvaroy salmon hot dog with mozzarella, kimchi relish and gochujang mayo

Kvaroy Salmon Dogs with Mozzarella, Kimchi Relish and Gochjuang Mayo

Tofu Mushroom Curry

jingalov hats with spring greens

Jingalov Hats with Spring Greens

judy rodgers one pot citrus risotto

Judy Rodgers One-Pot Citrus Risotto

honey cake roll

Honey Cake Roll

Nafy Flatley’s Senegalese Maafè

Nafy Flatley’s Senegalese Maafè with California Halibut

Pumpkin Millet Kasha

Pumpkin Millet Kasha

vegetarian green borshch ukraine

A Summery Vegetarian Green Borshch from Ukraine

Juicy Tomatoes with Italian Chile Crisp

Juicy Tomatoes with Italian Chile Crisp

portuguese duck and sausage with rice

Portuguese Duck and Sausage in Rice

pork tenderloin wrapped with bayonne ham with asparagus

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

grilled baby fava beans

Grilled Baby Fava Beans

Chopped Chicory and lemon Salad with Crispy Mortadella

Chopped Chicory and Lemon Salad with Crispy Mortadella

radicchio and romaine salad with creme fraiche

Radicchio and Romaine Salad with Crème Fraîche Vinaigrette

mac and cheese spiced cauliflower and brussels sprouts

Macaroni and Cheese with Spiced Cauliflower and Brussels Sprouts

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

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