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.
Restaurateur Dona Savitsky shares the recipe for a simple, delicious salad featuring avocado and pumpkin seeds.
This lemon cornmeal cake, draped with a layer of tart apple slices and speckled with fruity, bittersweet pink peppercorns, makes for a symphony of flavors.
The 4505 Burgers & BBQ chef shares two recipes that'll be perfect for your next potluck or picnic.
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