Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Green Garlic & Nettle Vichyssoise
Green garlic & nettle are the heralds of Spring! Both are exceptionally mild so don’t let the ‘garlic’ part of the title scare you away. I know it… Read More »
Farm to Table Spring Crudités with Confit Onion Dip
Crudité platters need to be brought back from the 1980’s graveyard! They should burst with seasonal veggies of gorgeous color and shapely form. After all, the veg platter… Read More »
Prickly Pear Margaritas!
This just in: prickly pears are PRICKLY!!! Yes, they are aptly named. Can you believe it? Well I couldn’t. I was too good for gloves. Too good for tongs. Too good for a regular… Read More »
Berrylicious Jam Jar Cobblers
Jam jar cobblers are a fun farm-to-table dessert! I make these with Edible After School to sell hot at the Pescadero farmer’s market and I often use this… Read More »
Beef Empanadas with Avocado Crema
Beef Empanadas! We love empanadas at Edible After School because they are easy-to-make appetizers for when we cater large parties (up to 300 people!) and they always sell out… Read More »
Game Day Jalapeño & Shrimp Poppers
For Game Day I’m not so much a ‘wings’ fan as I am an everything-else-fan. Shrimp stuffed jalapeño poppers included! And yes, I realize that this is the… Read More »
Super Bowl Spareribs with Guajillo BBQ Sauce
Yes, over half the country is experiencing record freezing weather, while we spoiled Californians are lying out on roof decks sun tanning and enjoying the BBQ. Here’s a… Read More »
Giving Up Gluten? Lemon Polenta Cake with Brown Butter & Walnuts!
Two weeks ago I stand facing my kitchen with arms crossed ready to do battle. My husband sits perched at our bar Americain watching cautiously, sipping his morning… Read More »
Turning 40, Letting Go, and Loving Life
This story has been sitting in the field for a few months and needs to get cut off the leash before it composts away in our warm Winter… Read More »
How to Make Pumpkin Pie From Scratch
I’m blessed to work with so many organic farms in Pescadero, California who grow such beautiful winter squash that the thought of using anything out of a can… Read More »
Pecan Pie
If you’ve ever celebrated Thanksgiving outside the United States you know how valuable this pie is. Pecans are worth more than gold in Paris and sell out of… Read More »
Smashed Parsnips and Rutabaga with Bay Leaf Olive Oil
Every time I buy either parsnips or rutabagas at the store, without fail, some one always asks me what do with them. Sunchokes too. No one seems to… Read More »
