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Behind the scenes: ingredients and recipes staged for cooking to begin. Image by Becka Vance for Edible San Diego.

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Deeply rich and personal food cultures continue traditions and evolve every day in San Diego’s home kitchens.

Connecting readers with farmers, fishers, ranchers, makers, and purveyors has been central to the ethos of Edible Communities since the first issue of Edible Ojai was published by Tracey Ryder and Carole Topalian over 20 years ago. For the second year, Edible San Diego invited readers to submit a family recipe that means a lot to them. Their submissions span generations and the globe.

We invited three local chefs to review all submissions and select one dish to test for this issue. Their criteria focused on the story readers shared about the dish, how easy it was to prepare, and how it featured local or seasonal produce. It was difficult for the chefs to choose only three recipes for print, so we look forward to sharing some of the other recipes in the Edible San Diego e-newsletter over the next few months (sign up here if you haven’t already).

With appreciation to everyone who took the time to share a recipe—and to Jimbo’s for sponsoring ingredients—we hope you enjoy these dishes as much as we do.

Recipe submissions are tested and published as prepared by guest chefs.

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Sabich

The cover winning recipe submitted was submitted by reader Shani Abed and tested by Mary Papoulias-Platis.

"Our cherished family tradition, brought from generations of Jewish Iraqis to Israel, centers around our vibrant sabich brunch gatherings. Each member of our extended family eagerly anticipates these gatherings, where we come together to share stories, laughter, and of course, delicious sabich—a culinary delight symbolizing our cultural heritage. This tradition not only fills our bellies but also nourishes our bond, uniting us in celebration of our shared history and values."

Make Sabich »
Guest chef Mary Papoulias-Platis had help assembling sabich from Olivia Hayo. Image by Olivia Hayo for Edible San Diego.

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Caldo de Queso y Papas

Recipe submitted by Cassandra Smith

Tested by Emily Abrams

This cheese and potato soup recipe comes from Sonora, Mexico, and was passed down from my great-grandmother. A comfort food for the soul, this soup is a great combination of savory and fresh ingredients and is truly unlike any soup I’ve ever tried in the States.

Make Caldo de Queso y Papas »
Emily Abrams makes caldo de queso y papas. Image: Becka Vance for Edible San Diego.

Chicken Adobo

Recipe submitted by Angie Silva

Tested by Lincoln Williams

This Filipino dish was always present at my Rivera family’s gatherings when I was young, no matter the occasion. After moving to San Diego and away from family, I longed to replicate this traditional dish to serve to my own family. I reconnected with my niece, Paula, who was live-streaming this very recipe one day. I took her ladle of this and handfuls of that and was able to recreate it and make it my own. It’s now a staple that I love to make for my family and friends. It’s always a hit at home and at potlucks! Be sure to serve it with lots of steamed white rice.

Make Chicken Adobo »
Chicken adobo is a flavorful and comforting staple of Filipino cuisine. Image: Olivia Hayo for Edible San Diego.

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Meet the Cook the Cover 2024 guest chefs

Emily Abrams. Image Becka Vance for Edible San Diego.

Emily Abrams is a Brooklyn-bred, San Diego-based private chef, food writer, and recipe developer with a passion for cooking creative, clean, and nutrient-dense meals for her clients. She has worked in just about every corner of the food world, from recruiting for the Food Network’s Chopped to writing for the James Beard Foundation to performance cooking for professional athletes. More than anything, Emily loves to travel and explore through cooking with local ingredients. When she’s not in the kitchen, you’ll find her hiking, checking out farmers’ markets, and searching for the best hidden gems around San Diego.

Mary Papoulias-Platis. Image: Becka Vance for Edible San Diego.

Mary Papoulias-Platis is the California Greek Girl and owner of Ethos Culinary located in the beautiful city of Carlsbad. She is the coauthor of Cooking Techniques with Olive Oil and specializes in preparing Greek, Mediterranean, and plant-forward cuisines with California’s bounty of foods, farmlands, and culinary experts.

Lincoln Williams. Image Becka Vance for Edible San Diego.

Lincoln Williams prepares the many culinary creations that can be savored at Jamul Marketplace. With nearly 30 years of experience in kitchens across the country, Lincoln’s culinary philosophy is about creating memorable dining experiences with fresh ingredients and quality dishes. Specializing in BBQ, carnitas, and steak (with a particular passion for crafting delicious soups), Lincoln’s expertise and creativity shine through in every dish.

From left: Chefs Emily Abrams, Lincoln Williams, and Mary Papoulias-Platis helped select and test three reader recipes. Image: Becka Vance for Edible San Diego.

Jimbo's is the proud food sponsor of Cook the Cover.

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