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Winter 2012 Issue
Last Updated December 01, 2012
Edible Marin & Wine Country #16 - Winter 2012
Fresh Starts Culinary Academy: Everyone is Welcome at this Table
Founded in 1974 by members of the interfaith community after a flood forced many of Marin’s previously invisible homeless population from...
Gluten-Free Treats for the Holidays
The holidays are filled with delicious foods, especially baked goodies. So what to do if you are one of the great number of people who are...
Flour Craft's Gluten-Free Cranberry Orange Pecan Bread
Hardcastle may have used thoroughly modern methods to build her business, but Flour Craft’s Gluten-Free Cranberry Orange Pecan Bread sure tastes just like the old holiday favorite. —GT
The 2012 Edible Marin & Wine Country Gift Guide
Yep, our annual holiday gift guide is back and it’s bigger and better than ever. Maybe the holidays bring out our best or maybe the best...
Surfing Amber Waves of Grain, Part III: Bakers Rise to the Challenge
"It isn’t bread that feeds you; it is life and the spirit that feed you through bread.”
—Johann Angelus Silesius (1624–1677)
“Bread...
Keeping it Bright and Fresh: In Search of Winter Vegetable Inspiration
Winter crops are the under appreciated superheroes of the garden. Parsnips, carrots, chard and kale ... radishes, cabbage, collards,...
Time to Rescue Parsnips From the Underground
Parsnips are an often-overlooked vegetable, but they most certainly shouldn’t be. Before the potato, a newcomer from the Americas, was...
Baked Parsnip Chips with Fig and Olive Spread
These yummy chips can be served with any dip or spread, but this fig and olive spread is especially nice.
What's in Season in Marin, Napa and Sonoma Counties: Winter
Fruits
Avocados
Apples
Blood Oranges
Grapefruit
Kiwi
Lemons
Mandarins
Oranges
Pomegranates...
A Date with the Browns: Whiskies, Bourbons, Ryes & Brandies
My first taste of brown liquor came in the form of a Boston Sour, a whiskey sour with a dash of egg white to froth the top. My parents...
Spiced Pecans
The tasty results are well worth 10 minutes with a cast-iron skillet for the recipe below. If you don’t have a cast-iron skillet, a heavy nonstick pan will produce good results, and make cleanup...
Taste of Place: Chimayo, Espelette and Windsor Peppers
Three peppers, three places, each with a discrete tale of soil and sun, of weather and the hand-raising of crops, of chefs who swear by the...
Saffron Fish-Stew with Spicy Red Pepper Aiolo
This stew, rich with the taste of the Mediterranean, is an adaption of the Provencal soup de poisson, which is the strained essence or broth of a variety of fish, tomatoes and a variety of herbs. Here...
Escoffier Questionnaire: Tyler Florence
Chef: Tyler Florence
Restaurants: Wayfare Tavern, San Francisco; El Paseo, Mill Valley; Tyler Florence Fresh, San Francisco International...
