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BAKING

FRUIT

MEAT

PASTA

SALAD

SEAFOOD

SOUP

VEGETABLE

SF COOKING SCHOOL

KANTINE

wedge salad

Cooking with San Francisco Cooking School: Wedge Salad

dungeness crab buns kantine skagenrore

In the Kantine Kitchen: Dungeness Crab Buns

citrus cured salmon from nichole accettola of kantine

In the Kantine Kitchen: Citrus-cured Wild Salmon

celeriac galette

Celeriac Galette

three grain porridge

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

pan seared halibut with ratatouille

Pan-Seared Halibut with Roasted Ratatouille

irish coffee third wave

Irish Coffee Redux

torta di verdure

Torta di Verdure

escarole salad with concord grapes

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

roasted apples cream and caramel sauce

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

radish leaf salad

Radish Leaf Salad

Dukka spiced salmon patties

Dukka-Spiced Salmon Patties

royal party cake from kantine sf

In the Kantine Kitchen: Royal Party Cake

peach cocktail

Summer Peach Smash Cocktail

smashed peas on toast

Smashed Peas on Toast

farro salad by heidi swanson

Heidi Swanson’s Farro Salad

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

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