Going to the Source
Meet the farmers and ranchers behind those Liberty ducks, Jones rabbits, Riverdog vegetables, and other foods gracing menus from A-16 Rockridge to Standard Fare.
November 21, 2016
High on Artichokes’ Second Season
Chef Massi Boldrini of Berkeley’s Riva Cucina takes full advantage of midautumn artichokes for his Ravioli ai Carciofi.
November 17, 2016
Squashing the Competition
Chef Dave Wasem of Grand Lake Kitchen whips up a delicata squash dish just in time for fall.
October 13, 2016
Summer Stars Corn at Pican
Pican’s executive chef Jerome Fressinier shares a recipe for maque choux, a corny creation that’s essentially creamy corn succotash just in time for summer.
July 29, 2016
John Thiel Shares a Strawberry Recipe
The zabaglione mousse with organic strawberries and amaretti at Pappo is a great way to show off strawberries.
June 16, 2016
Spring Sandwich by Jay Porter Delights
Asparagus, an emblematic, coming-of-spring thing, can become a luscious open-faced sandwich at The Half Orange.
May 11, 2016
Mendocino Goes Crabless for Big Festival
This year’s 16th annual Crab, Wine & Beer Festival in Mendocino County was missing a main ingredient, Dungeness crab, but organizers, chefs, judges, attendees didn’t let that get them down.
April 04, 2016
Spring Onions Hit the Right Flavor Notes of Spring
Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
April 03, 2016
Cool as a Cauliflower
It’s an often-overlooked workhorse of a winter vegetable, once humbled in this country as a colorless vehicle for uninspired cheese sauce. But as good cooks the world over have known for centuries, cauliflower is anything but common.
January 03, 2016
