Savory Collard Greens
For Edible Sacramento contributing chef Dennis Sydnor, collard greens evoke nostalgia. “Collard greens go back to early, early childhood. They’re one of
Winter
Farro Jambalaya Stuffed Acorn Squash
Looking for a hearty and flavorful dish to impress your guests? Look no further than this Farro Jambalaya Stuffed Acorn
Plant-based Shepherd’s Pie with and Rainbow Chard
Delight in a plant-based recipe, a twist on the classic comfort food with hearty Lentil Shepherd’s Pie with Butternut Squash.
Creamy Mushroom Risotto with Yams and Brussels Sprouts
Indulge in Chef Nina Curtis’s Creamy Mushroom Risotto with Roasted Purple Yams and Brussels Sprouts. This plant-based take on a
Jamie Mack’s Spiced Apple Cobbler
Discover the delightful taste of Jamie Mack’s Spiced Apple Cobbler, featured in Edible Sacramento Fall 2023 issue. Serving 8 to
Cinnamon Rolls
Savor the simplicity and deliciousness of homemade Cinnamon Rolls, a timeless favorite recipe by Dennis Sydnor. With a straightforward approach
Kiwi Chile Verde
According to Chris Barnum-Dann, “You can use kiwi chile verde for a lasagna filling with lime pasta, Oaxaca cheese and
Yu-Tofu
Yu-Tofu means “tofu in boiling water,” but this flavorful, flexible hot pot goes way beyond basic tofu.
