Recipes

Squash and Gruyère AOP Frittata

November 22, 2019 by Le Gruyere AOP

Beluga Lentil Curry

November 20, 2019 by Sarah Owens

Kabocha Squash Salad with Chevre & Pomegranate

November 19, 2019 by Becky Duffett

Roasted Green Beans

September 14, 2019 by Edible San Francisco

Raspberry Trifle with Elderflower Cream and Danish Macaroons

August 4, 2019 by Nichole Accettola

Bitter is Better: An eater’s guide for the chicory connoisseur

February 7, 2019 by Jenn Louis

Edible San Francisco celebrates what feeds us in the SF Bay Area. We connect people to their food—where it comes from, how it’s produced, and who makes it. Our readers are enthusiastic home cooks, top chefs, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today. We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators from the Bay Area. Edible San Francisco believes what and how we eat matters to our health, to our lives, and to our communities.