Panzanella salad is a great way to use up leftovers. Photo by Erin Feinblatt.

Panzanella Bread and Tomato Salad

Seasonal Recipe

Friday, July 31st, 2015

Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.

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White Gazpacho

Thursday, July 30th, 2015

While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.

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A Day in Santa Barbara

Tuesday, July 21st, 2015

Getting to know Santa Barbara food culture means sampling the area’s diverse produce, abundant seafood and artisan food products. Expedia has teamed up with Edible Feast and Edible Santa Barbara magazine to bring you a food and drink lover’s perfect day.

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The Good Lion

Monday, July 6th, 2015

The farm-to-bar-cocktail aficionados now have another watering hole to call their own. The Good Lion is a dedicated cocktail lounge, and their focus is on making seasonal freshly crafted drinks using local and high-quality ingredients.

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Raise High the Pig Farms

by Rosminah Brown
Monday, June 22nd, 2015

Pork has seen a resurgence in popularity, starting with the ubiquitous and delicious bacon we see across meals from breakfast to dessert, and expanding into the delectable world of salumi, sausages, cured meats.

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A Father-Daughter Duet

by Laura Sanchez
Saturday, June 20th, 2015

G-L-A-M-O-R-O-U-S. Fergie exudes glamour. As the lead female vocalist for the Black Eyed Peas she travels the world singing sold-out shows with sultry power. She is sexy and stylish—iconic even.

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by Jill Johnson
Saturday, June 20th, 2015

Gooey. Chewy. Flakey. Cakey. Sugary. Salty. The Kouign-Amann (KWEEN ah mon) is a caramelized delight wrapped in a laminated pastry inside a popover-shaped enigma.

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