The tangy citrus flavor in this light, vibrant cake is balanced with warm vanilla and toasty poppy seeds.
This simple, rustic recipe featuring fresh figs, aromatic spices and a decadent cream cheese frosting will fill your kitchen with sweet autumn aromas.
‘We Are La Cocina’ features 40 chefs who’ve participated in the celebrated food incubator program and their recipes, including a Cambodian chicken salad from Nite Yun of Nyum Bai, shared here.
James Beard-award winning food writer Carolyn Jung’s new cookbook features profiles and recipes from 41 chefs and business owners based in Berkeley, Oakland, Emeryville and beyond.
Restaurateur Dona Savitsky shares her recipe for this favorite Mexican breakfast dish made with scrambled eggs and sauteed tortilla chips in a flavorful red sauce.
This refreshing herbal sorbet is a frozen dessert version of Campari and soda with a twist.
These tempting cookie bars flavored with fresh cherries, almond paste, orange and vanilla will make you wish cherry season was all year long.
Restaurateur Dona Savitsky shares the recipe for this favorite fried Mexican dessert, dusted with sugar and cinnamon.
The sweet, tart and tangy citrus in this rustic skillet cake is balanced by silky mascarpone cheese, toasty almond meal and warming whiskey.
Herbes de Provence are sweet-friendly, with a convenient absence of things like garlic and onion. This recipe showcases them in a cookie with a crisp but tender crumb and a satisfying balance of salt.
Chez Panisse chef Amy Dencler has been the recipe tester and friend to the award-winning cookbook author for years.
Learn how to identify and cook seven lesser-known winter squashes. Plus, a list of East Bay restaurants serving savory seasonal squash dishes.