Seafood

In the Kantine Kitchen: Dungeness Crab Buns

February 17, 2017 by Nichole Accettola

In the Kantine Kitchen: Citrus-cured Wild Salmon

January 17, 2017 by Nichole Accettola

Pan-Seared Halibut with Roasted Ratatouille

November 17, 2016 by Kathleen Korb

Dukka-Spiced Salmon Patties

July 17, 2016 by Jessica Goldman Foung

The Signal Things of San Francisco: Cioppino

May 16, 2016 by John Birdsall

Mae’s San Francisco Dungeness Crab Cioppino

May 13, 2016 by John Birdsall

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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.