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Cauliflower Soup

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A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli

Plain as it may be, this Cauliflower Soup surprises with its sweet and silky smoothness. Created by Paul Bertolli, the co-author of Chez Panisse Cooking with food activist and chef Alice Waters, the simple soup is the perfect antidote to a winter that won't go away. Slideshow recipe here. (via Wilder Quarterly)  Photo: James Ransom...read more

Seasonal Eats: Asparagus

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In the debut of her new food column, Ashley McLaughlin serves up two simple recipes for one of the great, green veggies

There may be no better way to eat than with the seasons. That's the time when food is at its peak in both freshness and flavor. The time when foods can be grown locally. When you can avoid eating fruits and vegetables shipped from halfway around the globe, which have ripened on their journey to your grocery store. Not only will seasonal food taste better, you will be causing less impact on the......read more

Johnson's Backyard Garden

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Austin-based urban farm serves up organic delights

The locavore/organic food movement is alive and well in Austin, TX, and Johnson's Backyard Garden is right in the middle of it. Located in East Austin, the Johnson garden has been producing organic veggies since 2004. Today, the city farm stays active supplying local eateries, selling at local farmers' markets, and packing CSA boxes for hungry locals with an interest in fresh, local, organic......read more

Gorgonzola Grape Toast

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SHFT Lessons in organic appetizers

Anna Getty, sustainable local organic chef, prepares a delicious appetizer for us. Once again our friend Brendan Hines is a handy sous chef and plays straight man to Anna - or is it the other way around? SecondSHFT holiday cheer recipe from Anna's cookbook, I'M DREAMING OF A GREEN CHRISTMAS....read more

Catch Me If You Can

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New rules of the sea mean new recipes on the plate.

Like so many fisheries around the world, the seafood stocks off the Southeastern coast of the U.S. have been decimated by overfishing. The situation is so critical that regional fisheries managers believe that many of the most commonly fished species, including grouper, sea bass and red snapper, are in danger of disappearing for good. Recreational and commercial fishing for those species have......read more

After-Party Pondering

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David Vega dishes up some food and drink ideas for the morning after.

As I write this I think back on the past few days’ efforts to make small daily changes to my eating habits. Believe me, I’m not one to deny myself the things I enjoy; I’m more likely to find something that both satisfies my cravings and that I can feel good about eating. Applying it has actually been much easier than I expected. If I stick to satisfying the senses, I find myself wanting to......read more

Thanksgiving Side Dishes That Don't Suck

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Sustainable food advocate and author Cathy Erway dishes out some winning sides for holiday eating

Do you try to cook something new on the holidays, particularly Thanksgiving, when it seems that there can never be too much food? I often do, and sometimes these fledgling recipes soar, while other times, crash-land on the table to a piteous chorus of what-if-I'd-done-that-insteads. Adding a new dish to your list of "classics" can take a little more than one Thursday to figure out. Especially if......read more

Grow Simple with Katharine O'Brien

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SHFT friend Katharine shares a great recipe -- from garden to table

I'm a filmmaker and the founder of Grow Simple, a service that installs edible home gardens in the Los Angeles area.  Growing up in Santa Barbara, I would regularly take friends up to my family's ranch and see their eyes light up as we ate food fresh from the ground. I realized I could share the experience of growing your own food with people down in the city. Food is a collective story,......read more

Celebrating Summer Squash and Zucchini in Season

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David Tanis doles out his favorite recipe for The New York Times

We've been picking zucchini, squash and squash blossoms for the past two weekends here in California (Santa Barbara to be exact), and there's nothing that says summer mroe than stuffing a squash blossom or creating a dish out of the meat of the stuff.  David Tanis lets us in on his zucchini and squash blossom sufflee recipe.   Suddenly it is summer at the market. Make a wish for a......read more

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