Recipes

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

February 7, 2019 by Jenn Louis

Beer-Braised Lamb stew with winter vegetables and kale cream

February 6, 2019 by Nichole Accettola

Swedish Cinnamon Knots

October 21, 2018 by Nichole Accettola

Sweet Potato Pancakes with Dried Apricot Salsa Verde and Sprouted Broccoli

October 20, 2018 by Evan and Sara Rich

Cocoa-Spiced Bean and Lentil Soup

October 20, 2018 by Nik Sharma

Roasted Halibut Tail with Miso Chili Butter and Salsa

September 14, 2018 by Edible San Francisco

Nopalito’s Tostadas de Tinga Poblana

August 30, 2018 by Edible San Francisco

Samin Nosrat’s Grilled Artichokes

August 29, 2018 by Edible San Francisco

Cooking with San Francisco Cooking School: Fresh Tomato Soup with Basil Oil and Garlic Crouton

August 28, 2018 by Jodi Liano

Heidi Swanson’s Turmeric Cashews

August 27, 2018 by Heidi Swanson

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 markets, 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. Edible San Francisco believes what and how we eat matters to our health, to our lives, and to our communities.