Edible Monterey Bay

GRIST FOR THE MILL WINTER 2019

Powerless. That’s how we were and that’s how I felt when our electricity was turned off for three days due to high fire danger in the Santa Cruz Mountains just as we were finishing up this winter issue.

So instead of being glued to my computer screen, editing stories and selecting photos, I found myself lighting candles, building a fire in the fireplace and trying to make the best of a bad situation by cooking up a comforting dinner.

Under normal circumstances I probably would have gone online and downloaded Suzanne Goin’s sublime short ribs recipe— which has become a winter favorite at our house—or tried Andrea Nguyen’s recipe for Viet Beef Stew with Star Anise that I’ve been saving on my computer for months.

But instead I pulled out a faded and stained handwritten recipe card from long ago and started to make beef stew the way one of my first housemates used to make it back when we were all learning to cook from each other. Yep, it calls for Worcestershire sauce. And maybe it wasn’t as tasty and sophisticated as I remembered, but oh, what memories that hearty stew brought back!

Home cooking not only nourishes and comforts loved ones, it also is one of the most powerful ways to create lasting memories—especially during the exciting holiday season. With that in mind, we put together this special Home Cooking issue of Edible Monterey Bay and packed it with more recipes than ever.

Inside you’ll learn how to make four wonderful soups starting with farmer Jamie Collins’ Meyer lemon Avgolemono and then three recipes from Caroline Chambers, a Carmel cook who loves experimenting in her home test kitchen. To accompany the soups, EMB contributors Amber Turpin and Jessica Tunis team up for some fun in the kitchen, making their own crackers—perfect for entertaining. And chef John Cox shares his ideas for making organic, farmers’ market treats for your dog.

We also have a sweet spot with chef Michelle Lee’s frozen lemon-gingersnap pie and, a treat to take you through Valentine’s Day, hand-rolled chocolate truffles from Adrian Jimenez.

Of course, we also know our readers love to eat out, so Mark C. Anderson introduces us to four restaurants and five big city chefs who are transforming the Santa Cruz foodscape, and much more.

With the holidays upon us, please use our Dine Local Guide to help you find the best local restaurants and shop at our advertisers. They are businesses that care about the local food community and demonstrate it by supporting EMB.

We are so grateful for our advertising partners and amazing readers all year round, but especially at this time of year. Wishing all of you a warm and wonderful holiday season and a Happy New Year,

Deborah Luhrman
Publisher

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