Appetizers

Samin Nosrat’s Grilled Artichokes

Heidi Swanson’s Turmeric Cashews

Oysters with Pickled Ginger Granita

In the Kantine Kitchen: Swedish Rye Crispbread

In the Kantine Kitchen: Citrus-cured Wild Salmon

Dukka-Spiced Salmon Patties

Smashed Peas on Toast

Broccoli Rabe and Sausage Tartine

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Dessert

Raspberry Trifle with Elderflower Cream and Danish Macaroons

Grilled Peaches with Balsamic Fudge and Vanilla Ice Cream

In the Kantine Kitchen: Royal Party Cake

Cooking with San Francisco Cooking School: Roasted Nectarine Sundae with Caramel Sauce and Toasted Pecans

Berry Fool

Fresh Fruit Pie

Cooking with San Francisco Cooking School: Fresh Fruit Crisp

Fresh Peach Ice Cream

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Drinks

Homemade Fruit Wine: Step-by-Step

Todd Richard’s Watermelon Lemonade

Irish Coffee Redux

Summer Peach Smash Cocktail

Dungeness Crab

In the Kantine Kitchen: Dungeness Crab Buns

The Signal Things of San Francisco: Cioppino

Mae’s Crab Cioppino

Bucatini With Crab, Pepperoncini and Crème Fraiche

Oven-Roasted Dungeness Crab With a Kick

Dungeness Crab Cakes

Kantine Kitchen

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Meats

Beer-Braised Lamb stew with winter vegetables and kale cream

Nopalito’s Tostadas de Tinga Poblana

NY Steak with Black Peppercorns

Shio-koji Grilled Chicken

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

Fujian Pork Noodle Soup

Braised Pork Tacos with Spicy Peach Relish

Ragù Finto Meat Sauce

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Salads

Shell Bean Salad with Purslane and Cherry Tomatoes

Kabocha Squash Salad with Chevre & Pomegranate

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

Summer Garden Salad with Farro

Cold Tomato Salad with Savory Yogurt Dressing

Sam’s Spring Fattoush Salad

Todd Richard’s Heirloom Tomato Salad

Cooking with San Francisco Cooking School: Wedge Salad

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Seafood

Halibut Crudo with Avocado Crema and Yuzo Kosho

Miso-Marinated Black Cod

Roasted Halibut Tail with Miso Chili Butter and Salsa

Oysters with Pickled Ginger Granita

Cooking with San Francisco Cooking School: Shrimp on the Barbie

In the Kantine Kitchen: Dungeness Crab Buns

In the Kantine Kitchen: Citrus-cured Wild Salmon

Pan-Seared Halibut with Roasted Ratatouille

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Soups

How to Cook Lentils: Cocoa-Spiced Bean and Lentil Soup

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

Savory Porridge with Blood Orange Olive Oil

Cooking with San Francisco Cooking School: Seafood Chowder

Cooking with San Francisco Cooking School: White Gazpacho

Fujian Pork Noodle Soup

Cooking with San Francisco Cooking School – Minestrone: One Pot Perfection

Asparagus Soup

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SF Cooking School

Cooking with San Francisco Cooking School: Seafood Chowder

Cooking with San Francisco Cooking School: White Gazpacho

Cooking with San Francisco Cooking School: Wedge Salad

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

Fried Quinoa: The Salad Savior

Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter

Cooking with San Francisco Cooking School: Roasted Nectarine Sundae with Caramel Sauce and Toasted Pecans

Cooking with San Francisco Cooking School: Sure-Fire Roasted Chicken Every Time

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Vegetable Dishes

Shell Bean Salad with Purslane and Cherry Tomatoes

Roasted Farmers Market Carrots with Cilantro Yogurt Sauce

Roasted Green Beans

Sweet Potato Pancakes with Dried Apricot Salsa Verde and Sprouted Broccoli

Summer Garden Salad with Farro

Roasted Eggplant with Savory Yogurt

Torta di Verdure

Smashed Peas on Toast

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