UnknownUser

blueeggkitchen in San Francisco

total posts: 10

www.blueeggkitchen.com

Catch pomegranates before they disappear for the season in this eclectic stew of spoon-tender lamb and winter squash with mint.

Catch pomegranates before they disappear for the season in this eclectic stew of spoon-tender lamb and winter squash with mint.

www.blueeggkitchen.com

A winter salad of raw Brussels sprouts, Castelvetrano olives and sunchokes with a mysterious vinaigrette + my favorite places in America

A winter salad of raw Brussels sprouts, Castelvetrano olives and sunchokes with a mysterious vinaigrette + my favorite places in America's most food-devoted city

www.blueeggkitchen.com

Homemade butter--the easiest thing I

Homemade butter--the easiest thing I've made this year

www.blueeggkitchen.com

A ballsy winter stew with heirloom borlotti beans, caramelized winter squash, black kale, and a tab of chocolate

A ballsy winter stew with heirloom borlotti beans, caramelized winter squash, black kale, and a tab of chocolate

www.blueeggkitchen.com

A well-balanced medley of fall vegetables + an eruption of bright flavors

A well-balanced medley of fall vegetables + an eruption of bright flavors

www.blueeggkitchen.com

DIY kombucha: bubbly, agrodolce goodness (and perfect for cold season)

DIY kombucha: bubbly, agrodolce goodness (and perfect for cold season)

www.blueeggkitchen.com

Your muesli canvas + advice on how to become a more passionate eater

Your muesli canvas + advice on how to become a more passionate eater

www.blueeggkitchen.com

Boozy chicken-liver pâté in a lovely dusty-rose shade--perfect for parties and akin to uranium

Boozy chicken-liver pâté in a lovely dusty-rose shade--perfect for parties and akin to uranium

www.blueeggkitchen.com

Grilled pimientos de Padron--smoky, savory, salty.  Yum.

Grilled pimientos de Padron--smoky, savory, salty. Yum.

www.blueeggkitchen.com

Rustic Provencal casserole with cusp-of-fall vegetables to be cooked in your stone hearth and warm your stone heart

Rustic Provencal casserole with cusp-of-fall vegetables to be cooked in your stone hearth and warm your stone heart

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