The really amazing thing about this applesauce recipe, that comes from Zuni Cafe here in San Francisco, is that after peeling and coring the apples you just roast them. In their own juices. And that's it! It's so easy - no stovetop watching or food mills. Just an oven proof pan, a bit of butter, and a little time. And the smells this brought to my kitchen was an added bonus!
Read MoreI learned a new way of making tomato sauce, under an arbor of wisteria and grape vines, in the outdoor farm kitchen. We washed tomato flat after tomato flat, cooking down some whole, and chopping others up. After a morning of processing we made 91 quarts of sauce and the next day I stepped in to the cellar, where the shelves were once again full of tomatoes.
Read MoreThe recipe calls for eggplant, but suggests you can use zucchini or cauliflower, and it was so so good and the best way to use up some odds and ends. You basically cook eggplant (or zucchini, cauliflower or broccoli) until it softens, then add just enough stock to allow it to bubble away and fall apart so it becomes a savory pasta sauce
Read MoreI heard something recently about the emotional memory wrapped up in smell, and how through cooking we can bring emotions to the table simply through scent (this was in a recent episode of the excellent Netflix documentary Chef's Table). For me, basil immediately jogs memories of summer - grilled corn, deep joy, and warm lazy breezes. Even as gloomy Bay Area summer is upon us, sniffing a fresh bunch of basil transports me away from thick fog to somewhere warmer where the pace is slower.
Read MoreCome January, when it's cold and all I want is grilled cheese and spicy tomato soup, I am forever grateful for the cans in my pantry. Home canned tomatoes are so beyond anything sold at the grocery store and make a great holiday gift, or impressive mid-winter dinner party addition.
Read MoreA couple months ago I discovered this miso dressing and it has taken my rice bowls (kale salads, and roasted vegetables and tofu bits…) to a whole new level. This dressing is tangy, sweet, rich and flavorful – it seems to satisfy any and all levels of cravings and is good with anything.
Read MoreWhile the ripe, peak, growing season feels relatively short, here is a great recipe for preserving this early summer flavor all year long. I love this sweet and aromatic jam on my toast or waffle for breakfast, but it also pairs well with more savory things – say with a fried egg or on top of pork chops.
Read MoreGarden for the Environment / 1590 7th Ave. at Lawton St., San Francisco / Visit Wednesday + Saturday 10am - 3pm / Directions / Donate
