The Modern Salad
By Elizabeth Howes
Pulling inspiration from the Burmese tea leaf salad, a traditional mixture of pickled leaves, crunchy beans, garlic, and other herbs, Howes, a San Diego native who now works as a chef and wellness consultant in the Bay Area, offers more than 35 spins on the salad.
Three Local Chefs Debut Cookbooks
Must-try recipe
“The coconut-matcha jeweled rice salad is most closely aligned with the iconic Burmese tea leaf salad. The jewel-toned ingredients are well-suited for a fall San Diego fete.”
Dancing in the Kitchen
By Colleen Duffy-Someck
Dancing opens like a memoir, with the Jimbo’s…Naturally! co-owner delving into her 21-year struggle with—and recovery from—anorexia and bulimia before sharing recipes grounded in simple, whole foods. Think maple nut crunch granola, a Jimbo’s store favorite.
Three Local Chefs Debut Cookbooks
Must-try recipe
“The flavors of my Mexican lasagna have your taste buds singing—from the jalapeño pepper, garlic, and cilantro to the pinto beans and corn tortillas.”
Claudia’s Cocina
By Claudia Sandoval
The MasterChef season six winner starts with Mexican cooking basics like corn tortillas before moving on to more challenging fare like birria. She also nods to regions not often associated with a local cuisine, like Mazatlán, where her grandparents once owned a seafood restaurant.
Three Local Chefs Debut Cookbooks
Must-try recipe
“Arroz con leche is a quintessential Mexican dessert. This recipe keeps the warm cinnamon rice pudding texture inside with a delicious gluten-free crust outside.”
Three Local Chefs Debut Cookbooks
