The California Table is 2!

A Look Back Through Some Delicious Recipes

The California Table is 2 years old today! Looking back through the archives, I’m so amazed and humbled by how many wonderful California cooks have shared their stories and recipes with me—and by the response from this community of cooks and readers. Thank you all for making this project so rewarding to work on.

Since many of you are relatively new to this newsletter and may not have had time to dig through the archives, I thought I’d gather a few of the fall- and winter-friendly recipes that I’ve published through the past couple of years for everyone to enjoy. (Leave me a note if there’s something you particularly like!)

[Housekeeping Note: This post is long, so you may not receive all of it in your email. If you don’t get the sweets section at the bottom, check it out online!]

The Very First Post

Our first ever post, in November of 2021, was this phenomenal recipe from Lorraine Hee-Chorley of Mendocino, who shared the story of how her great-grandfather came to California from China in the 1850, following Gold Rush dreams, and built the Temple of Kwan Tai. Her turkey congee is the best way I’ve ever found to use up leftovers from the Thanksgiving bird, and I’ll be making it this weekend.

Breakfasts

To warm up on a cozy morning, try my favorite German Apple Pancake or the gorgeous (and quick!) Cocoa Almond Oatmeal that Kristen Miglore shared from her award-winning book Simply Genius. For a more savory start to the day, we have Kato Banks’ shockingly delicious Eggs with Celery (so much more than the sum of its parts), Fanny Singer’s Green Egg, and Deborah Kwan’s Savory Granola with Banana, Almond Butter, and Miso—which also makes a great holiday gift if you make a big batch of it. And, of course, there’s the gorgeous Horchata Cold Brew that Luigi Di Ruocco of Mr. Espresso shared, which is great all year round.

Dinner

There are so many good options in the archives for a cozy fall or winter meal! If you’re feeling like soup, I’d recommend starting with Kayoko Akabori’s Kitsune Soba or Keto Shimizu’s Lentil Soup with Tomato and Spices. If you want something a little more like a hearty stew, check out Mory Fontanez’s Khoresh Gheymeh (Yellow Split Pea and Beef Stew) or Vibha Gupta’s Goan Shrimp Curry—or make Nafy Flatley’s flavorful vegetable maafè and then use the leftovers in tacos, like Nafy does!

If you want a dish you can stick in the oven (to help heat the house), we ran two recipes from recent cookbooks that will hit the spot: Erin Gleeson’s Walnut Enchiladas from The Forest Feast Road Trip and Molly Chester’s Shepherd’s Pie with Sweet Potato and Chimichurri Sauce from The Apricot Lane Farms Cookbook. And lastly, if you’re just craving some easy weeknight noodles, check out Kate Leahy’s rustic Pasta and Broccoli Rabe with Garlic, Chile, Parmesan, and Breadcrumbs or Denise Lee’s great Chow Mein.

Salads and Sides

I’m a sucker for salads, and I’ve developed a few for this newsletter, including a Bitter Greens and Citrus Salad that offers a good balance for heavy holiday/winter dishes, a Roasted Kale, Squash, and Apple Salad that makes a full meal on its own, and three (yes, three) Caesar salad variations. For some other veg options, we also have Fanny Singer’s stunning Caramelized Carrots with Lemony-Garlicky Yogurt, Pomegranate, and Pepitas; and the classic Asparagus with Orange Butter recipe from the California Heritage Cookbook, published in 1976.

Holiday Treats

Lastly, we also have great recipes to satisfy a sweet tooth. I’ve shared a couple of my favorite desserts, including a Shaker Lemon Tart and a Chocolate Cake with Orange Buttercream, both of which make an excellent (and slightly unexpected/fun) addition to a holiday table—whether you’re celebrating Christmas or New Years or Solstice or a birthday or a new baby or any other wintery event. I’ve also shared my CA-influenced version of my great-aunt’s Christmas stollen, which I make in bulk and send out to friends and family every year. Chef Nora Haron also shared a sweet that is great for this time of year, IndoMex Wedding Cookies that combine the flavors of her native Indonesia and her partner’s Mexican heritage. And my friend Faheem Chanda shared a recipe for Sheer Khurma that his family makes on Eid but is delicious any time you have family around.