This is the classic lemon tart served at the San Ysidro Ranch’s Stonehouse restaurant in Montecito. Chef Matt Johnson uses the lemons from the property’s lemon trees, part of a lemon grove that was planted in the 1800s, and also miraculously survived the 2018 Montecito mudslide. Read the whole story here.
This is a perfect California-Asian fusion dish that really satisfies…and also impresses! This recipe was created by Chef Robbie Wilson, read the whole story here. Another twist to this recipe, is to grill it and then fill it with salsa, for a fancy, deconstructed guacamole.
There is actually something more delicious than cold, ripe watermelon in the heat of summer, and it’s grilled watermelon! Chef Robert Perez of The Black Sheep in Santa Barbara sears watermelon, caramelizing it for this summer salad. And it’s more delicious.
Presqu’ile Vineyard & Winery in Santa Maria has a stellar food and wine program. This modern winery specializes in cool-climate Pinot Noir, Chardonnay, and Syrah from Santa Barbara County. The property on Clark Avenue contains estate vineyards, gardens, winery buildings and spaces, a pond, and a 1-acre farm. And the farm is the epicenter of …
When you’re craving your favorite movie treat in the middle of summer – what to do? Make Buttered Popcorn Ice Cream, that’s what. This recipe came from a 12-year old die-hard going-to-the-movies fan, when she missed being able to go to cinemas in 2020. Her parents own Peasant’s Feast in Solvang, so they encouraged her …
Ojai Hive & Honey at Barbareño in Santa Barbara Ojai Hive & Honey at Barbareño in Santa Barbara is a coconut honey panna cotta with granita, honeycomb and fresh fruit. This dish features the many parts of a honeybee’s life: bee pollen they have gathered, honeycomb, the honey itself, and the literal fruits of the …
Perfect for Thanksgiving! Cook right after your deep-fried turkey. How do restaurants make their dishes so delicious? This series on chef’s recipes from restaurants in Santa Barbara County shows you how! All Chef Series recipes originally printed in Edible Santa Barbara magazine. How long have Brussels Sprouts dominated menus? Man, they are delicious…we’ve had them with bacon, reduced balsamic vinegar, …
The best Indian food on the Central Coast is in Santa Barbara at Bibi Ji. Indian-American sommelier Rajat Parr teamed up with Alejandro Medina to offer the taste of Parr’s family’s cooking right on State Street. They have a hyper-local focus on ingredients. Their aim of blending traditional Indian flavors as the foundation, while also …
A cozy spot that feels like home is exactly what Bell’s owners, Daisy and Greg Ryan, wanted in their first restaurant. And for Chef Daisy, who is from the Santa Ynez Valley, it was also about family, community, and coming home. It was great timing, as the building that used to house Bell Street Farm …
