Cooking Together: Spring 2025

This season, we launch a new initiative: Cooking Together. And here it begins.

For 17 years, Edible San Diego has been all about local, seasonal food. In this moment, when the already incessant and conflicting information about wellness is somehow increasing in volume, we want to be your port in the storm. Our dedication to “slow journalism” means that we’re here to help you make sense of so much information out there with trustworthy content and experiences you won’t find anywhere else. Of all the things we could do as a magazine, we choose to focus on preparing seasonal produce this year because this practice offers so much.

Simplicity is our guide—we don’t need a ton of space, equipment, or time to eat well. Neither is this about perfection or absolutes. We’re all on a journey with food, combining our culture, upbringing, food sensitivities, beliefs, and habits. When we celebrate local food, that’s with an understanding that within any given day or week, what we bring into our bodies reflects changing realities many miles away. It’s a both-and situation, and the question remains:

How on earth are we supposed to eat and thrive in today’s world?

We named this initiative Cooking Together because we believe that our individual health journeys benefit from the kind of community that Edible San Diego offers. Based on our values of exploring regenerative living through the magazine and purposeful gatherings, we want to be your handy, caring resource for knowledge and for inspiration.

We will beat the drum, calling all eaters to “eat your veggies!” Local? Good. Seasonal? Great. More than last week? Better. Trying something new? Best of all!

So let’s flip the script this year. We hope you use these redesigned pages, our new website, Cook the Cover program, signature events and partnerships, and our recipe demonstrations as tools and inspiration for your health journey.

See you in the kitchen and around the table, fruit and veggies in hand,

Katie 

PS—Tell us what you’re cooking and how we’re doing here.

The Edible San Diego 2025 recipe collection features these spring delicacies

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KUMQUATS

HONEY

BEETS

GREENS

STRAWBERRIES

HOME GOALS: Reduce Food Waste

ed·i·ble

adjective | fit to be eaten

According to the National Resources Defense Council (NRDC), the cost of consumer food waste in the US is estimated at $218 billion annually. An average of 68% of all food discarded as tracked in kitchen diaries was potentially edible. Scan the QR code below and let’s keep good food out of landfills and in healthy meals and communities, where it belongs.

13 Ways to Save What’s Edible »

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Five Essential Recipes for Spring

Breakfast

Cardamom Honeyed Kumquats on Ricotta Toast »

Lunch

Spring Pesto Pizza »

Snack 

Amaze Bars »

Dinner

Beet Risotto with Fresh Herb Salad »

Dessert

Strawberry Trifle »

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Seasonal Cooking Tips for These Five Recipes »

Are you looking to expand your culinary skills? Chef Jenn Felmley compiled expert techniques to help make your dishes shine and command attention at the table. These tips provide nuanced guidance for home cooks and culinary enthusiasts, ensuring professional results that celebrate seasonal ingredients.

Spring Cookbook Club »

This season’s Cookbook Club will have you hunting for titles in thrift and second-hand book shops.

Cook the Cover 2025

Calling All Readers

Share your recipe for a chance to have it featured on the cover of Edible San Diego’s 79th issue. 

Recipe submissions open March 1–May 31, 2025.

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