Edible Monterey Bay

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Winter Recipes

This recipe uses codonopsis and ashwaganda for a gentle adaptogenic boost.

Recipe courtesy of Nancy Gammons, Four Sisters Farm

This Negroni riff is a marriage of some of Verrall’s favorite flavors—smoke, bitterness, peppermint and coffee. It makes a perfect after-dinner tipple.

Watching Gramma Mutti with my 7-year-old eyes was nothing short of mesmerizing. I did not know it at the time, but I had fallen hopelessly in love with baking forever.

Let’s drink to the end of an extraordinary year

Inspired by the modern classic cocktail, the Gold Rush, this is a tribute to the Gold Coast of California, where this amaro is made.

The best-selling amaro cocktail at Mezzaluna, it originated at Bourbon & Branch in San Francisco and uses Averna instead of sweet vermouth—a groundbreaking move when it was created in 2005.

We’ve always loved foraging and eating outdoors, but in these times especially, there is almost no more pleasurable way to pass the afternoon than on the beach with a small group of friends, gathering and preparing a simple wild meal.

My favorite winter soup is Greek Lemon Chicken Soup, also called Avgolemono, and it is perfect for keeping the funk away or curing a cold.

El Jefe is a nice balanced reposado with vegetal, banana and anise notes, and more body and flavor than other tequilas.

Teetotaling? Prefer apples to barley? Replace the beer with sparkling water, apple cider or even carbonated kombucha.

Any dried fruit and nut combination will do; some pleasing combinations are apricot and almond or cranberries and pecans.