Rivoli executive chef and co-owner Wendy Brucker has been featuring delicata squash on her Berkeley restaurant menu throughout the winter months for the past five years.

The newish quick-serve restaurant offers a delicious recipe for the beta carotene-rich root vegetable.

Alan Chun and Alice Woo of Belly uses Asians pears to create a crisp, light salad to balance the heartier California-Korean-style tacos, burritos, and burgers that highlight the offerings at their popular Uptown eatery.

Regardless of which persimmon you prefer or how you use them, persimmons make for a memorable edible chapter of the annual Bay Area food calendar.

Aya Amornpan turned to sweet corn when brainstorming unusual items to serve at Yimm, her new home-style Thai eatery that opened recently in Rockridge.

Todd Sirimongkolvit shares a sure-fire recipe for blistered garlic green beans by Bird & Buffalo Executive Chef Phenvipha Norasingha.

Independence Day’s always July’s prime event. And July holds the essence of the “salad days of summer.” That’s actually a Shakespeare idiom from Anthony and Cleopatra that aptly captures the spirit of July—but has nothing to do with first course cold plates, or munching vinaigrette-dressed garden greens. Paraphrasing Wikipedia, it’s a youthful time, accompanied by the inexperience, enthusiasm, idealism, innocence, or indiscretion associated with youth.

Her honey lavender apricot salad incorporates gems of the season for a salty, creamy, crunchy, floral spring bounty.

Memorial Day’s passing marks the kickoff of grilling season. While year-round fare, hamburgers emerge in June, as their peak period kicks off. They’ll be the No. 1 food searing on the grill during the summer months ahead.

Spring has sprung. May marks the climate transition from warm to hot — along with everything in between. It’s the beginning of the season for night baseball, picnics, beaches, hiking, biking, and casual eating. With activities a plenty, there’s no shame in opting for convenience when mealtimes roll around. And there’s a simple hack that can produce multiple meals at a bargain price. Enter the rotisserie chicken: The modern iteration combines mass marketing with production line techniques. But the history dates back eons. Early vertical rotisseries took the form of fish, fowl, or game suspended on strings in front of the open hearth, with a drip pan beneath. Twirling the food put twists in the string, causing it to rotate clockwise, then counterclockwise as the string unwound.