Edible Monterey Bay

Fall Recipes

By Ray Patterson 2 cups water 1 cup sugar 2 cups (12 ounces) fresh, organic strawberries ½ cup fresh herbs, such as …

By Jordan Champagne, Happy Girl Kitchen Co. Yields 1 quart Many folks have had an experience with this mysterious beverage. It’s slightly …

Adapted from a recipe by Hannah Springer in The Art of Fermention, by Sandor Ellix Katz. Used with permission from the author …

By John Cox, executive chef at Sierra Mar in Big Sur 4 cups brown sugar 3 cups sea salt 1 cup guajillo …

By Santa Cruz Mountain Brewing Serves 4 to 6 Who wouldn’t love a dark, rich soufflé-like chocolate cake, accented by the complexities …

Courtesy of AQUA TERRA Culinary in Pacific Grove PIE CRUST 2¼ cups all-purpose flour 7 ounces cold, unsalted butter 3 ounces water …

Courtesy of Santa Cruz Mountain Brewing SHORT RIBS 1 rack beef short ribs, about 2½ pounds, cut into 4-ounce portions 2 tablespoons …

By Katherine Stern, La Posta in Santa Cruz A sformato is a variation on vegetable timbale. The word comes from the Italian …

By Jamie Collins Photography By Patrick Tregenza Here is a simple recipe for saving the harvest and keeping the tomatoes in a …

By John Cox, chef at Casanova and La Bicyclette in Carmel Serves 4 My favorite way to enjoy the subtle flavor and …

Courtesy of Jordan Champagne of Happy Girl Kitchen Co. QUINCE JELLY Quince, a cousin to the pear and apple, is a nearly …

By Myra Goodman and Sarah LaCasse, Earthbound Farm serves 6-8 Filling 1 pound chicken, boneless breast or thigh 2 tablespoons olive oil …

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