Fall Minestrone and Ribollita

Wednesday, November 30th, 2016

Here is a fall version of our favorite Italian vegetable soup. Of course, you can make substitutions based on what you find at the market. Try onions instead of shallots, parsnips instead of carrots, chard instead of collards or potatoes instead of butternut squash.

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Edible Santa Barbara Holiday Pop-Up

Saturday, November 19th, 2016

Edible Santa Barbara and Telegraph Brewing Company, along with the wonderful artisan producers in the Fall Issue Holiday Gift Guide are teaming up to present a one of a kind holiday shopping experience. Please join us on Saturday, December 10th from 1–6pm for a wide selection of culinary and artisanal gifts.

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Edible Travel: The Santa Barbara Road Trip

Friday, August 12th, 2016

Edible Radio broadcasts Edible stories from local communities. Santa Barbara is next up on the Edible Travel Road Trip series, listen to the podcast here. If  you’ve ever visited California, let’s hope Santa Barbara was on your list of places you stopped.

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Buttonwood Farm & Winery

by Krista Harris and photos by Nell Campbell
Friday, June 17th, 2016

Everything on the menu is grown or raised on the Buttonwood Farm—farm-raised pork and lamb, goat cheese, vegetables, peaches and, of course, wine.

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Gathering Around the Table

by Urmila Ramakrishnan
Thursday, June 16th, 2016

With the spring theme of creating food communities, Edible Santa Barbara food writing fellow Urmila Ramakrishnan cooked through our featured cookbook Food with Friends.

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Edible Excerpt

by Leela Cyd
Thursday, June 16th, 2016

The best food you will ever cook is simple, yet somehow special. It should only involve basic techniques, ingredients at their peak of freshness and a touch of whimsy. Don’t wait to plan a dinner party of complicated, unfamiliar or fussy dishes; meals with friends can be a singular, delicious bite—like a tahini bun you’ve set in motion moments before (easy when you have a stocked pantry), a slice of blueberry mascarpone crostata (its rough edges are infinitely forgiving) or a salad mostly composed of flowers (everyone will gasp with glee).

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For Every Owl

by Urmila Ramakrishnan
Wednesday, June 15th, 2016

It’s been about three weeks since the Blue Owl had every seat occupied for its dinner launch on April 8. Forks clamored. Diners slurped Chinese pulled noodles. Champagne flutes clinked, filled with beer and wine cocktails. Now that it’s turning towards summer, chef Cindy Black has added a few more items to her 5:30–9pm menu.

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Winter 2017

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Upcoming Events

  1. 01

    Wine Tasting Winter Pass

    January 1 - January 31
  2. 21

    Winter Wine Classic

    January 21 @ 4:00 pm - 7:30 pm
  3. 22

    Santa Ynez Valley Restaurant Week

    January 22 - January 28
  4. 27

    Chinese New Year Cooking Class at HEAT Culinary

    January 27 @ 6:30 pm - 9:30 pm
  5. 29

    9th Annual Santa Barbara Community Seed Swap

    January 29 @ 11:00 am - 3:00 pm
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