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EdibleSF-Winter2023-cover

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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

spitzenberg mcintosh pippin gravenstein apples

Apple Superfoods

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grilled fig sundae

Grilled Fig Sundaes with Balsamic Fudge

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gazpacho salad

Heirloom Tomato, Summer Peach, and Fresh Herb “Gazpacho” Salad

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sesame seaweed guacamole

Sesame Seaweed Guacamole

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candied cockscomb with cherries and rice pudding dessert

Edible Esoterica: Chris Cosentino’s Candied Cockscombs

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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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