Edible Monterey Bay

Fall Recipes

Courtesy Katherine Stern, chef, La Posta in Santa Cruz 1 whole 3½–4 pound chicken (I usually buy from Fogline Farms) Salt 1 …

Courtesy Santos Majano, chef, The Kitchen at Discretion Brewing in Soquel ½ bunch of parsley ½ bunch of basil ½ bunch of …

Courtesy Katherine Stern, chef, La Posta in Santa Cruz We often associate tomatillos with Mexican cuisine, but chef Katherine Stern serves this …

Photo by Ellie Hamner Courtesy Ian Cole, co-owner, Ocean2Table in Santa Cruz Serves 3 to 4 ¼ cup red or white miso …

  Courtesy Justin Cogley, executive chef, Aubergine in Carmel Cogley says this recipe is easy to cook at home. He likes to …

Courtesy Jordan Champagne, Happy Girl Kitchen Co. and Café in Pacific Grove A Korean national passion, kimchi is often eaten at every …

Courtesy KraftBar in Santa Cruz Serves 1 2 ounces whiskey (KraftBar uses Wayward Whiskey from Venus Spirits) 1 egg white 1 ounce …

Courtesy Jordan Champagne, Happy Girl Kitchen, Pacific Grove Olives are edible straight from the tree, but they are intensely bitter that way. …

Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley 1 cup prepared acorn flour½ cup mayo or aioli2 scallions, choppedMinced herbs of any kind, …

Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley 1 cup prepared acorn flour 1 cup cornmeal ½ cup milk or yogurt 1¼ teaspoons …

Use in daiquiris, Moscow mules and piña coladas or to flavor sparkling water. 1 750-milliliter (3-cup) bottle cachaça* 9 kaffir lime leaves, …

Photo by Angela Aurelio Courtesy Kim Solano, The Haute Enchilada, Moss Landing Named for Solano’s mother-in-law, this dish is a light, healthful …

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