For more than a century, Sunset editors have been charting the next big things in food. Here are our most iconic recipes, revisited and reinvented
Photo by Lisa Romerein
At Chez Panisse restaurant in Berkeley, California, the signature goat cheese salad, served since 1980, is all about good ingredients. The dish comes from a time when America was eating mostly iceberg lettuce, and a plate of tender just-picked lettuces and herbs, local fresh goat cheese, and top-quality olive oil and vinegar was a revelation. It still is today.
Baked Goat Cheese with Spring Lettuce Salad: If you start the cheese marinating a day ahead, you'll get the maximum flavor