Main Dishes

Main Dishes, Other, Recipes

Santa Maria-Style Barbecue Tri-Tip

Santa Maria-style barbecue is all about the smoke—grilling over the coals of red oak logs gives it an authentic flavor. Ideally you need a wood-fired barbecue pit with a movable grate, so that you can adjust the meat’s proximity to the heat.

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September 03. 2015 | By | 0 comments

Main Dishes, Recipes

Egg Curry

M. F. K. Fisher wrote of making an egg curry when she was a young girl that she called Hindu Eggs. It was so spicy hot that she and her sister had tears streaming down their face while they tried valiantly to eat it.

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June 20. 2015 | By | 0 comments

Main Dishes, Recipes, Side Dishes


Stuffing—it’s not just for Thanksgiving anymore. This recipe is suitable for stuffing a Thanksgiving turkey, and yet is adaptable enough anytime you want a delectable side dish. And if you make it without the sausage and serve some braised sausages on top, it can even become a one-dish meal. It can also be made with corn

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October 08. 2014 | By | 0 comments


Main Dishes

Chicken with Sautéed Sugar Snap Peas

If you already have some left over chicken, you can use that and skip poaching the chicken breast. Makes 2 servings 1/2 chicken breast (or leftover cooked chicken) Handful of fresh herbs, such as tarragon, dill, basil 1 shallot, minced 1⁄2 tablespoon butter A drizzle of olive oil 1 pound of sugar snap peas, topped

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June 10. 2014 | By | 0 comments


Main Dishes

Cauliflower and Walnut Pasta

Makes 4 servings Without the pasta, this makes a good vegetable side dish and without the prosciutto, it makes a delicious vegetarian or vegan dish. However you make it, do seek out the chipotle cocoa walnuts from Rancho La Vina, they add an extremely flavorful note to this dish. If you can’t find them, use toasted

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June 10. 2014 | By | 0 comments


Main Dishes, Soups

Soba Noodle Soup

Soba noodles are Japanese buckwheat noodles and can be found in gourmet grocery stores or in Asian markets. This recipe uses the Chard and Woodland Mushrooms and Poached Egg recipes from our Winter 2013 issue to create a satisfying bowl of hot, tasty broth, vegetables and noodles topped with a poached egg. This is not

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May 01. 2014 | By | 0 comments

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