Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More
Some nights call for a quick, satisfying dinner that doesn’t require a grocery run. This pasta dish is perfect for those “dinner emergencies”—it comes together in under 30 minutes with ingredients you probably already have in the pantry. Briny olives, tender tuna, and tangy capers create a bold, Mediterranean-inspired sauce that tastes far more complex...Read More
Summer squash often gets a reputation for being bland, but with a little care it can become a star on the plate. This recipe takes a simple, seasonal vegetable and transforms it with a quick lemon-and-herb marinade that brightens its flavor and brings out its natural sweetness. Marinating isn’t just for meat—vegetables benefit too, absorbing...Read More
This versatile vinaigrette is featured with the Arugula Cherry Salad, but it also pairs beautifully with roast chicken or duck, charred hanger steak, pork chops or roasts, and grilled salmon or swordfish. The key ingredient is a tart cherry syrup, commonly produced in Eastern Europe and often used for sodas or cocktails. It works much...Read More
As Californians, we have so many things to be thankful for when it comes to fresh food—and avocados are certainly one of them. At our farmers market, several vendors supply these sublime fruits. Since California produces about 95% of the avocados grown in the United States, it’s no surprise we enjoy such abundance. When it...Read More
Here’s a bright, zingy relish that makes the perfect topping for grilled fish, chicken, or pan-seared scallops. It’s also delicious tossed with boiled shrimp, spooned over steamed broccoli, or stirred into pasta. A very sharp knife is essential for clean cuts and the best texture. INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar...Read More
This Maple Balsamic Pork Tenderloin recipe delivers deep flavor with minimal effort. A maple–balsamic marinade, rosemary, and garlic create tender, juicy pork perfect for weeknights or entertaining.Read More
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More
Farro with Pesto is a hearty, comforting dish has become a staple in our kitchen. Farro, with its nutty flavor and satisfying chew, soaks up pesto beautifully—more subtly than pasta—so the bright herb and garlic notes meld seamlessly with the natural sweetness of the grain. The result is a dish that feels both rustic and...Read More
Quinoa is a versatile, protein-rich grain that’s quick to cook and adapts well to both savory and sweet dishes. Before cooking, it must be rinsed to remove saponins—a natural coating that can make quinoa taste bitter or soapy if left behind. Domestic quinoa often needs just a quick rinse, while imported varieties may require several...Read More
