A delicious vegan coconut curry recipe from a Central California family gives us reason to break bread and ponder the role of bread and togetherness across cultures and time.

Esalen’s executive chef spent years trying to make the perfect roasted chicken. Learn the one thing he did to get it right, and try his recipe for yourself – with chicken or turkey – to experience Esalen at home.

Pick a cup of wild blackberries to celebrate the end of the blackberry season and explore a classic Central Coast recipe from Big Sur Bakery — with some creative twists.

An oily little fish with a big role in Big Sur local history delivers heart health and a heartwarming memory just up the road on Highway 1. This is a simple, salty recipe you’ll want to rediscover, again and again.

No one will ever have to convince you to “eat your peas” if you go with these pea “tips.” Here’s an authentic Asian veggie recipe that’s ridiculously easy and quick for fall — or anytime, actually.

We’re big fans of this luscious, Lavender Chevre Cheesecake recipe! Simple and light, a slice of this California creation will transport you right to your coastal vibe.

Imbibe in the simple summer ritual: take a personal moment in a special spot and refresh yourself with a cool beverage. Our barista supervisor shares a simple recipe with easy-to-find, fresh ingredients.

Who wants some pancakes? Whole grain lemon-blueberry pancakes are packed with both nutrients and flavor, and are fun to make with family.

“Pesto” is usually synonymous with “basil,” but you can use the same basic method — pounding herbs, nuts, and other aromatics together with oil — to play with flavor. What's in your garden this week? Make it a pesto!

This juice is exactly as it sounds, and so much like an experience here at Esalen...it's all the things and will have you feeling balanced, grounded and vital.

A fruit panzanella takes the same mix of bread, fresh produce, and acid used to create traditional savory panzanella and turns it into something that’s great for breakfast, an afternoon snack, or dessert. For this version, we macerate blackberries with honey, freshly-squeezed orange juice, and white balsamic; vinegar highlights and punches up the berry flavor.

It’s hard to go wrong with flavor combinations when you pair things that come into season together, like early spring’s pea shoots and asparagus bolstered with the last of winter’s citrus. This salad is spring green on a plate, with a delightful mix of flavors and textures — acidic citrus, bright mint, sweet peas, crunchy nuts, tender asparagus — that elevate it beyond an everyday salad.

This divinely sweet “grown-up” orange juice is packed with minerals, nutrients and enzymes to keep your immune system healthy.

5 cups (2.5 lbs.) butter, softened 3 1/3 cups light brown sugar, packed 10 eggs 5 tsp vanilla extract 7 ½ cups all-purpose flour 5 tsp baking soda 5 tsp ground cinnamon 2 1/2 teaspoons salt 15 cups rolled oats 7 ½ cups raisins 5 cups walnuts, chopped (optional)

1 cup all-purpose flour 1 tsp baking soda Pinch of salt 1 cup plus ¼ cups sugar, divided 1 egg 1 Tbs unsalted butter, at room temp, plus 8 tablespoons (1 stick) unsalted butter ¼ cup apricot jelly 1 cup milk 1 tsp white vinegar 1 tsp vanilla extract 1 cup evaporated milk Whipped cream (optional)

1 onion 1 Tbs. Thai red curry paste 1 bunch spinach 1 can coconut milk 1 cup cooked jasmine rice 2 cups shelled green peas (fresh or frozen) Salt and pepper to taste

1 large celery root, peeled and thoroughly rinsed ¼ cup flour 1 large egg, beaten 1 ½ cups fresh bread crumbs Pinch each of paprika, thyme, salt, pepper, cayenne, garlic powder and onion powder 1/3 cup grated pecorino romano cheese Extra virgin olive oil Handful of chopped parsley 2 lemons, halved

2 small delicata squash, cut in half lengthwise, seeds removed 1 Tbsp. olive oil ¼ cup minced shallots 2 Tbsp. unsalted butter 4 Tbsp. pecans 4 Tbsp. walnuts 4 Tbsp. pumpkin seeds 4 Tbsp. dried cranberries 4 Tbsp. golden raisins 1 tsp. crystallized ginger, finely chopped 1 tsp. sugar pinch of ground cinnamon pinch of ground nutmeg pinch of ground coriander pinch of ground cardamom salt

4 cups corn flour 1/2 lb. softened, room temperature butter 2 cups sugar 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup (up to 1 cup) of water, milk or orange juice

Polenta is easy to cook and a great canvas for all kinds of flavors. This version is rich with herbs, but you could substitute your favorite spices, add cheese, stir in some sauteed mushrooms or spinach — the possibilities are limitless.