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Braised Short Rib, Crushed Okinawan Yam, Tokyo Turnip, Dandelion Greens
(4 servings)

Short Ribs
By Susie Iventosch



Comforting seasonal cuisine offered at The Park Bistro & Bar
There's something fresh and exciting going on at the Lafayette Park Hotel and it involves the trio of Jason Reiplinger, director of food and beverage, Executive Chef Frank Macias and Pastry Chef Francisco Cabrera. These three gentlemen have teamed up to create a new ...By Susie Iventosch



Cut a slice of pure deliciousness from this caramel-glazed apple cake
We had a wonderful family reunion in Michigan this past summer, and my cousin, Cindy, brought her famous caramel-glazed apple cake to one of the gatherings. There was a bit of a buildup to this cake, and everyone was absolutely raving about it at the party. I was ...By Susie Iventosch



Olive Salsa and Mediterranean BLTs
Olive Salsa
(Yields about 2 cups of salsa)
INGREDIENTS
By Susie Iventosch



Get your olive on with this special salsa and Mediterranean BLT
It's almost time for the Eighth Annual Orinda Olive Festival, which is always a fun event complete with games, crafts, music and food. And, of course, local growers will provide plenty of olives and olive oils for tasting. There will be cooking demonstrations as well ...By Susie Iventosch



Rosh Hashanah Challah
(Makes two 8-inch round challah)
*This bread looks like it has a million directions, but if you follow each step, you will see that it all flows smoothly and quickly. There is also a link ...
By Susie Iventosch



Round Rosh Hashanah challah symbolizes circle of life
One day last summer while my sister-in-law, Shira Lubliner, was visiting we decided to make a loaf of challah. Since she'd made many of them before and I'd never made one, she was the perfect person to teach me. Challah is a leavened white bread, typically braided and ...By Susie Iventosch



Lamb Saratogas
(Serves 4 to 6)
INGREDIENTS
2 pounds lamb sirloin or lamb shoulder meat, boneless if possible
By Susie Iventosch



Delicious summer barbecue fun on a stick
When I was a kid, my mom used to fix lamb "Saratogas" for us, especially during the summer barbecue season. I had completely forgotten about them, until something reminded me of them just lately and I tried to find them in the grocery store to no avail. We always ...By Susie Iventosch



Huckleberry Pie
(Recipe for one 9- or 10-inch pie)
INGREDIENTS
Crust
By Susie Iventosch



The perfect pick: Huckleberry pie
This is the very first year I've ever gone huckleberry picking and even though I was dragging my feet when my husband suggested we go, I had a wonderful time once I was out there. It is so much fun, especially when you find a good plant with lots of huckleberries on ...By Susie Iventosch



Peach Grunt
In a recent column we explored "grunt" in the cooking term of the week section, and I knew then that as soon as peaches were good and ripe, I'd be trying to make one of these for my family. I love fresh, ripe peaches in pies, cobblers or just plain, but I have to say, ...By Susie Iventosch



Carne Asada & Charred Vegetable Parmesan-crusted Tacos
Courtesy of Carol Berber
INGREDIENTS
Large Skirt Steak
By Susie Iventosch



Thoughtful Food
As a kid growing up in the Lamorinda area, Alex Berber always had the feeling that he would join the family business one day. "I never wanted to admit it, but deep down I always knew. And, here I am! The one thing I did not know or understand at the time is how ...By Susie Iventosch



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