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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

whole roasted eggplant with crispy chickpeas

Whole Roasted Eggplant with Tahini, Crispy Chickpeas and Sumac

black-eyed pea charred octopus salad

Black-Eyed Pea and Charred Octopus Salad

chopped salad with fall vegetables

Seasonal Chopped Salad for Fall

croque monsieur with bayonne ham

Croque Monsieur with Bayonne Ham

hanger steak with tomato salsa

Hanger Steak with Tomato(es) Salsa

snapped asparagus

Snapped Asparagus with Charmoula

caramelized spring onion tarte tatin

Caramelized Spring Onion Tarte Tatin

Srirarcha-Tomato-Soup

Sriracha Tomato Soup

vegan posole

Vegan Posole

new york steak with chard

Pan-Seared Grass Fed Steaks

baked sweet potatoes with maple creme fraiche

Baked Sweet Potatoes with Maple Crème Fraîche

toasted-sesame-pan-banging-cookies

Toasted Sesame Chocolate Chip Cookies

bartlett pears in puff pastry

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

Makgeolli: Korean Rice Beer

Roasted Blackberry Salad with Parsnips, Carrots and Beans

Roasted Blackberry Salad with Parsnips, Carrots and Beans

chili pepper rockfish stuffed with lemon and fennel

Whole Roast Fish with Lemon and Fennel

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

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