Edible Monterey Bay

IN THE KITCHEN

Cryin’ and Fryin’

PHOTOGRAPHY BY JOHN COX

Chef secrets for making the most of the onions in your larder


I remember the first time I touched an onion. It was 1998, I was 17 and had literally just stepped into my first professional kitchen job. The chef pointed to a 50-pound bag of onions and said, “You can start by peeling those.” Peeling an onion may be a straightforward task for some people, but I had never even laid a hand on an onion. My mother has an aversion, bordering on an allergic reaction, to alliums in every shape and form. She detests the smell and flavor and had banished them from her kitchen long before I ever entered the picture.

Yet there I was, an aspiring teenage cook, eager to please the … Read More

EDIBLE D.I.Y.

Puppy Love

PHOTOGRAPHY BY JOHN COX

Indulge your pets with these farm-to-canine dog treats


How many times have you gone to the local farmers’ market and passed the sign prohibiting dogs and thought, “but my dog would love it here?” Doesn’t it seem like a farmers’ market is, in fact, the ideal place for a dog with the crowds of people to love, ground littered with bits of food and an unending supply of new and exciting scents? Sadly, the health department is unlikely to soon welcome your pet to the farmers’ market…but you can bring the farmers’ market to your pet.

Beyond a desire to share our love for local food with our pets, there are other practical reasons for considering freshly prepared dog treats, such as: reducing packaging, supporting local … Read More

TALKING SHIITAKE

Whether foraged, cultivated or homegrown, mushrooms are a passion for chef John Cox

PHOTOGRAPHY BY PATRICK TREGENZA AND JOHN COX

Poorly prepared mushrooms are a gastronomic tragedy. I still have nightmares of flaccid gray slices weeping a wretched slime onto whatever was unfortunate enough to lie beneath them. As a child, I would carefully sequester these toxic shards into one corner of the plate in order to avoid contaminating the rest of the dish. I grew up believing that I hated all mushrooms.

My relationship with mushrooms changed the first time I tried a Big Sur chanterelle; it was a revelation. A scruffy-looking forager in muddy hiking boots brought a basket of giant golden chanterelles to the back door of the kitchen of the Post Ranch Inn. The chanterelles were … Read More

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