Tara Duggan

While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

These savory puddings work as a brunch or side dish, with their corn husk "handles" making them look like cheerful sunflowers. After you remove the kernels from the cobs, you scrape the corn milk from the cobs with the back of a knife, then simmer the cobs in cream and milk. This mixture forms the base of the pudding batter, which you pour into corn husk–lined muffin tins. The result is part corn muffin, part soufflé.

Toss chopped raw kale with sweet carrots, creamy avocado, and nutty farro for texture, then dress it in a garlic dressing reminiscent of green goddess dressing.

This is the water-based ganache that we use as the foundation for our hot chocolates and mochas . After extensive tests by our training department, we found that using water (rather than milk or cream) to melt the chocolate yielded the most rich and delicious drinks. We're lucky to have neighbors on both coasts who make chocolate for us; in San Francisco, we use a drinking chocolate made by TCHO, and in New York, we use a single origin dark chocolate made by the Mast Brothers. The type of chocolate you use will affect the strength of the ganache, so you may need to adjust the amount to taste.

Sure, the mocha is often a gateway to other coffee drinks—it just takes some customers longer to move along than others. One of our very first regulars at the Hayes Valley kiosk became so addicted to mochas that, at the apex of his habit, he consumed five mochas in one day, earning the nickname Five Mocha David. Eventually, David moved on to drinking straight black coffee, but he hasn't been able to shake his chocolately moniker. Since the ganache is extra-thick and is used warm, we have to respectfully deny requests for iced mochas; we've found the chocolate will seize up into unsightly globs in a cold and icy environment.
Note: omit the espresso and voilà, you've got a hot chocolate.

This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.