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edible san francisco spring 2022

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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

lentils

Lentils Superfood

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grilled shrimp skewers

Cooking with San Francisco Cooking School: Shrimp on the Barbie

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heirloom tomato salad

Todd Richard’s Heirloom Tomato Salad

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Todd Richard’s Watermelon Lemonade

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white gazpacho

Cooking with San Francisco Cooking School: White Gazpacho

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chicken and green bean smorrebrod from Kantine

In the Kantine Kitchen: Chicken and Green Bean Open-faced Sandwich (smørrebrød)

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wedge salad

Cooking with San Francisco Cooking School: Wedge Salad

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dungeness crab buns kantine skagenrore

In the Kantine Kitchen: Dungeness Crab Buns

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citrus cured salmon from nichole accettola of kantine

In the Kantine Kitchen: Citrus-cured Wild Salmon

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celeriac galette

Celeriac Galette

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three grain porridge

Three-Grain Porridge with Dried Rhubarb, Strawberries and Tarragon Sugar

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pan seared halibut with ratatouille

Pan-Seared Halibut with Roasted Ratatouille

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irish coffee third wave

Irish Coffee Redux

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torta di verdure

Torta di Verdure

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escarole salad with concord grapes

Cooking with San Francisco Cooking School: Escarole Salad with Concord Grapes

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roasted apples cream and caramel sauce

In the Kantine Kitchen: Roasted apples with cream and black pepper caramel sauce

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

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