House Maltagliati with Fava Beans, Smoked Guanciale & Garlic Soubise
The Last Bite: Spring’s Don’t-Miss-Dish in Edible Santa Barbara Magazine
Get the Maltagliati with Fava Beans, Smoked Guanciale & …
Braised Short Rib with Vegetables & Polenta
The Last Bite — Fall’s Don’t-Miss Dish in Edible Santa Barbara Magazine
Want the Braised Short Rib recipe? Get it here.
When cold weather …
Summer Recipe: Grilled Avocado
Summer’s Don’t-Miss Dish in Edible Santa Barbara Magazine
Note: Chef Robbie Wilson was running the restaurant at Mattei’s Tavern in Los …
Maili’s Home Fried Chicken by Chef Augusto Caudillo
Chef Augusto Caudillo cooks food the way his grandmother did: from scratch, over several days if needed, with local ingredients and a nod of respect …
Local Veggie Farro Bowl at Plenty on Bell
Spring |
At the helm of Plenty on Bell is long-time Los Alamos chef Jesper Johansson, who has cooked on this street since 1999. A native of Sweden, …
Santa Barbara Rock Crab Eggs Benedict at Jane
The Last Bite — Fall’s Don’t-Miss-Dish in Edible Santa Barbara Magazine
Want the Rock Crab Eggs Benedict recipe? Get it here.
With items …
Herb Crusted Fish of the Day at Mad & Vin
Fall’s Don’t-Miss-Dish in Edible Santa Barbara
You might not guess it, but one of the best places to eat local fish is the cozy, …
Caramelized Grilled Watermelon Salad at The Black Sheep
The Last Bite—Summer’s Don’t-Miss Dish from Edible Santa Barbara
Want the Grilled Watermelon Salad recipe? Get it here.
Is there …
Meet Chef Tim Veatch of Wayward Baking in Los Osos
As Chef Tim Veatch hunches carefully over a great, beautiful slab of chocolate torte layered with rhubarb mousse, slicing it into perfect rectangles …
Duck Consommé with Tortelonni at Pico
Note: Chef Drew has moved on, so check out the new chef at Pico.
For most of us, winter means time for soup! And the ultimate soup is consommé: …
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