Bramble brûlée from Cooking: Simply and Well, for One or Many
Bramble brûlée from Cooking: Simply and Well, for One or Many

This is a pudding mum would make for us through the Autumn on our return from gathering brambles picked from the hedgerows in and around the village. The pudding was a prize earned for the scratches and general dishevelment resulting from battle with the bushes. If brambles, as wild blackberries were always known in Scotland, were plentiful, and survived scoffing by us hungry pickers, jars of bramble jelly were made and stored with all the other preserves, each label painted by Dad and watched over with careful eyes against an always ravenous brood.

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Seasonal Recipes, DessertsJeremy LeeComment
Fennel and Pumpkin Caponata with Mozzarella from Recipes for a Lifetime of Beautiful Cooking
Fennel and Pumpkin Caponata with Mozzarella from Recipes for a Lifetime of Beautiful Cooking

I am very drawn to the Sicilian flavour profile of sweet, sour, salty and oily. Caponata is the perfect embodiment of this combination. As with many Sicilian dishes, caponata has drawn its ingredients from across the Mediterranean. It is also a dish that traditionally travels, with the vegetables being bought fresh at port and the sailors preserving them with vinegar and sugar while at sea. This dish is best served at room temperature, with good crusty bread or focaccia to mop everything up.

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Seasonal Recipes, StartersDanielle Alvarez with Libby TraversComment
Elderosa Elderberries — Wild, Hand-Picked, and Grown on Route 66
Elderosa Elderberries — Wild, Hand-Picked, and Grown on Route 66

When Vince Wukmir first bought his ranch on Route 66 on the way to Las Vegas, he was thinking of maybe doing a winery, or even a little farm stand. He was passionate about one thing though, wanting to focus on the natural gifts, raw beauty, and history of the land. That's when he realized that his ranch contained a huge stand of old-growth wild elderberry trees that had been around for decades.

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Meet the MakerEdible LA and Elderosa ElderberriesComment
New Zealand, the Land of the White Cloud
New Zealand, the Land of the White Cloud

The faint but distinct scent of burning wood always seems to linger around most ski resort towns, evoking that wrapped-up-in-a-wool-blanket-by-the-fireplace kind of feeling. In Queenstown—my first of many stops in New Zealand—I found myself captivated by remarkable snowcapped mountains, stunning landscapes, and a sense of adventure that many visitors find contagious.

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Edible ExplorerShauna BurkeComment
Charred Lemon Risotto from Start Here: Instructions for Becoming a Better Cook
Charred Lemon Risotto from Start Here: Instructions for Becoming a Better Cook

I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner? Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty parmesan and butter, adds unbelievable depth and richness. The charred lemon juice also slaps you with its brightness, so even with all that creaminess, your palate is never weighed down.

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Seasonal Recipes, MainsSohla El-WayllyComment
Pepper Soup with Short Ribs from My Everyday Lagos
Pepper Soup with Short Ribs from My Everyday Lagos

This brothy soup is made from a distinct blend of ground seeds, spices, chiles, and fresh herbs. For me, peppersoup embodies the playfulness and inventiveness of our cuisine. The delicate layering of flavors is a hallmark of so many of our best dishes. One generous spoonful of this heady broth is all it takes to feel the sensation of sweat sweeping over you and a sharp tingling flare in your nostrils— exactly what you’d experience in the humidity of noontime Lagos. While whole cuts of bone-in meats are essential to the broth, a lively mix of mushrooms will make for a satisfactory vegetarian version. Fresh scent leaf is the ideal finish, but in its absence any herb with a sharp bite, such as basil or cilantro, will work.

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Seasonal Recipes, MainsYewande KomolafeComment
Date and Pistachio Coffee Bars from Snacking Bakes
Date and Pistachio Coffee Bars from Snacking Bakes

Caramelly dates are one of my very favorite foods and they pair so well with bitter coffee, toasty pistachios, and nutty sweet coconut in these bars. Somehow the combination smells just like pancakes and maple syrup (I don’t know why, it just does!). Dates are quite sticky, so I like to snip them with kitchen shears rather than cut them with a knife. Feel free to swap the nuts for whatever type you like, and add a handful of chocolate chips while you’re at it.

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Seasonal RecipesYossi ArefiComment
How the LA3C Music and Food Festival Broke the Mold
How the LA3C Music and Food Festival Broke the Mold

Ten years ago, I found my love of hospitality operating an entirely student-run coffee shop and performance venue with twenty friends on campus at USC. When I wasn’t in class or behind the bar, I was taking the Metro across LA, shadowing my favorite chefs, restaurateurs, and culinary heroes. Among them was Joey Rubin, Culinary Curator and Owner of F&B Agency, Parade. His community-centered approach, connecting the dots in LA’s underground food culture through pop-ups and events, was brewing long before we had the vocabulary for it. 

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Alex MenacheComment
Amaranth Marigold Buñuelos
Amaranth Marigold Buñuelos

Buñuelos are a festive dessert that comes together so quickly! Amaranth and marigold combine to make the dough golden, tart, and floral. If you can’t find marigolds, use a flower of your choice. It is so fun to watch them puff and bubble in the oil. You can serve them “dry,” tossed in sugar, or “wet,” drenched in syrup. I like them best dry, tossed in more marigold sugar. I live for biting into them fast and hard to shatter them into a million pieces. Fry and stack them high for a showstopper presentation. Beloved by all ages, they turn any day into a party! The dough keeps for 2 days, wrapped tightly, in your fridge. Buñuelos are best eaten on the same day as they’re made. They are naturally vegan.

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Seasonal Recipes, DessertsRose WildeDessertsComment
36 Delicious Hours in Mexico City
36 Delicious Hours in Mexico City

I was told once that Chef Enrique Olvera’s cooking is all about time, and I remember thinking—time? How can a dish be all about time? In Mexico City, you can see a white piano, dangling in midair above an ancient body shop; you can squint up at skyscrapers that cantilever at impossible angles over street vendors. Modernity in CDMX constantly pushes up against the past.

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Edible ExplorerLisa AlexanderComment
asi asi, The Supper Club as Sandbox
asi asi, The Supper Club as Sandbox

Two old friends— a chef and a ceramicist— dreamed up the perfect bowl of ramen: not just the broth, noodles, tare (seasoning), and toppings, but also the bowl itself. A few years later, 50 Angelenos sat down at asi asi Supper Club in Boyle Heights for a dinner called Bowl & Broth. Ceramicist Brian DeRan of Western Desert Studios in Joshua Tree custom-made and hand-painted each bowl that Chef David Potes used to serve his ramen, which our guests got to take home. 

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Editor's PicksAlex MenacheComment
Golden Za'atar Onion Rings with Buttermilk Caraway Dipping Sauce from Veg-Table
Golden Za'atar Onion Rings with Buttermilk Caraway Dipping Sauce from Veg-Table

I love fried food and herby dips, but there’s a more profound message embedded here: The combination of hot and cold temperatures is a joyful experience. The concept of contrasting temperatures works elegantly when hot, crispy onion rings kissed with turmeric and za’atar are dunked into the cold herby buttermilk dipping sauce. This makes a worthy appetizer; these rings are also great stuffed into a bun with the Masala Veggie Burgers (page 330) and the buttermilk caraway sauce. Serve with chilled ginger ale or beer.

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Seasonal Recipes, StartersNik SharmaStartersComment