Recipes

Soup is very personal. It is a process of layering flavors and ingredients over time to create a finished product that is well seasoned, where each vegetable is cooked to its desired tenderness and all the flavors balance beautifully. This...

Have you gotten to know Escarole yet? It is a versatile and delightful chicory, wonderful raw in salads, sturdy enough to hold up in a soup, and delicious caramelized with onions in a tart or savory galette. Escarole and white...

The daikon radish is commonly used in Japanese cooking and can be enjoyed raw or roasted. This recipe combines both raw and roasted daikon so you can enjoy both it's crispy refreshing texture and its earthy, comforting, juiciness. Daikon radishes...

Winter squash is rich, creamy, sweet and full of nutrition. One day I found myself with such an enormous squash that my normal soup recipe was not enough to utilize it in its entirety. I noticed a jar of tahini...

I first ate seared cabbage wedges at Luce restaurant in Portland. Luce is my favorite Italian restaurant that I've been to in the United States. Their simple and precise treatment of the finest ingredients is the closest representation of the...

With the days getting shorter and the nights colder, we feel it is time for a winter squash soup to warm the body and the spirit! Roasted pears are a welcome addition, giving the soup and rich sweetness. Topped with...

I love dumplings, in any shape, any size, with any filling. Each time I return home to San Francisco, I make a point to visit Xiao Long Bao, a cramped, Chinese dumpling spot on Geary St. in the Inner Richmond...

This week, we are offering salsa making kits. Dan and Shelley of Moondog's Farm were able to return to their farm after being evacuated for over a week. They brought their friends and volunteers to harvest as many of the...