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EdibleSF-Winter2023-cover

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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

hanger steak with tomato salsa

Hanger Steak with Tomato(es) Salsa

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snapped asparagus

Snapped Asparagus with Charmoula

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caramelized spring onion tarte tatin

Caramelized Spring Onion Tarte Tatin

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Srirarcha-Tomato-Soup

Sriracha Tomato Soup

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vegan posole

Vegan Posole

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new york steak with chard

Pan-Seared Grass Fed Steaks

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baked sweet potatoes with maple creme fraiche

Baked Sweet Potatoes with Maple Crème Fraîche

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toasted-sesame-pan-banging-cookies

Toasted Sesame Chocolate Chip Cookies

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bartlett pears in puff pastry

Quick and Simple: Jacques Pepin’s Bartlett Pears in Puff Pastry

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Makgeolli: Korean Rice Beer

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Roasted Blackberry Salad with Parsnips, Carrots and Beans

Roasted Blackberry Salad with Parsnips, Carrots and Beans

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chili pepper rockfish stuffed with lemon and fennel

Whole Roast Fish with Lemon and Fennel

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shell bean salad with purslane and cherry tomatoes

Shell Bean Salad with Purslane and Cherry Tomatoes

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roasted carrots with cilantro yogurt

Roasted Farmers Market Carrots with Cilantro Yogurt Sauce

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Pasta with Nettle Pesto, Sun-dried Tomates, Casteltravano Olives and Toasted Walnuts

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halibut crudo with avocado crema and yuzu kosho

Halibut Crudo with Avocado Crema and Yuzo Kosho

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

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SF CA 94127
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