GRIST FOR THE MILL

I’ve always been a collector of recipes. Due to frequent long distance moves, I haven’t collected much of anything else. But recipes are so portable. My mom used to save all her Bon Appétit and Gourmet magazines for when I came to visit. Then we would sit and talk while I pored through the old issues, cutting out recipes I liked and dreaming about the meals I was going to make. She wasn’t particularly interested in cooking; I suspect she may have subscribed just so we could share these hours together. Once I had a stack of clippings, I pasted them into a binder and—thanks to Elmer’s glue sticks—they’re still there today. Some of the recipes remain aspirational, quite a few didn’t turn out to be as good as I’d hoped, while others have been on regular rotation in my kitchen for decades.

I’m sharing one of those favorites in this issue—a holiday recipe for Pistachio and Cranberry Biscotti—to go with our story about local pistachio farmers. In fact, this issue is loaded with a record 10 recipes, as well as fascinating stories, to see you through the winter.

Three talented local chefs—Michael Rotondo, Soerke Peters and Katherine Stern—share their preparations for cozy, comforting pasta dishes. And be sure to try nutritionist Talya Lutzker’s recipe for Chicken and Lemongrass Stew; it’s one of her family’s favorites and already one of mine. There are recipes in this issue for cooks at all levels of experience from beginners to “not-my-first-rodeo.” We hope these pages inspire you to get into the kitchen and get cooking this holiday season, filling your home with wonderful aromas and making new memories of your own.

As 2022 draws to a close, we would also like to thank all of our wonderful advertising partners, who make our work possible throughout the year. Please show your appreciation by doing your holiday shopping with them and keeping dollars spent here circulating in the local community.

Wishing you a very happy holiday season and a delicious new year!

Deborah Luhrman Publisher

Our Mission

At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.

EDITOR AND PUBLISHER Deborah Luhrman deborah@ediblemontereybay.com 831.600.8281

FOUNDERS Sarah Wood and Rob Fisher

CONTRIBUTING EDITOR Mark C. Anderson

COPY EDITOR Doresa Banning LAYOUT & DESIGN Matthew Freeman and Tina Bossy-Freeman

AD DESIGNERS Bigfish Smallpond Design Coline LeConte • tracysmithstudio Zephyr Pfotenhauer

CONTRIBUTORS Emily Beggs • Crystal Birns • Amanda Chasten Jamie Collins • Robert Eliason • Doriana Hammond • Talya Lutzker • Anina Marcus Laurel Miller • Laura Ness • Ashley Owen Paulette Phlipot • Geneva Rico • Patrick Tregenza • Michael Troutman • Jessica Tunis Amber Turpin

ADVERTISING SALES ads@ediblemontereybay.com • 831.600.8281 Shelby Lambert shelby@ediblemontereybay.com Kate Robbins kate@ediblemontereybay.com Aga Simpson aga@ediblemontereybay.com

DISTRIBUTION MANAGER Mick Freeman • 831.419.2975

CONTACT US: Edible Monterey Bay P.O. Box 487 Santa Cruz, CA 95061 ediblemontereybay.com 831.600.8281 info@ediblemontereybay.com

Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. We also welcome letters to the above address. Thank you.

Printed with soy ink on recycled paper