The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination, but chef Paul Murphy makes it seem new by tossing the salad with a vibrant, rich aïoli.
Roasting turns garlic into something pleasantly mellow and slightly sweet, Paulette Bruce says, adding that there's no need to peel the cloves: "The skins are easy to slip off after roasting." She also reminds cooks to leave the carrots undisturbed during their first cook time.
Chih-Chung Fang, chef and co-owner of Republic of Cake, shares one of his hundreds of savory cupcake recipes. The bakeshop offers a seasonal menu that changes each month and includes savory and sweet cupcakes, plus other bakery items.
Pick up a trick from the pros and use a mandoline—with a finger guard for safety—to slice the root vegetables for this rich, creamy gratin. It's quick and also the easiest way to produce consistent-sized slices that will cook at the same rate.
Butternut squash was the original star of this recipe, but one of Ventura County chef Gabe Garcia's line cooks suggested using sweet potatoes instead. "I fell in love with it," Garcia said. "We served it and got great feedback."
Escarole, anyone? Chef Gabe Garcia selected this member of the endive family for this salad because it's hearty and can hold a lot of dressing. "It's like romaine, but with a slight bitterness and spiciness," he said.
"Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork," said Marin County cookbook author Rebecca Katz. "The spices make the dish sing."
Rebecca Katz describes this colorful salad as "a ping-pong match of opposites: crispy and chewy, tart and sweet, fruits and veggies, with lots of shredding creating the slaw consistency."
These festive shots of nutrition are easier to make than you might imagine. Toss everything—vegetables, herbs, spices, olive oil and a bit of maple syrup—into a food processor and start the party.
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