Fresh tomatillos bring a bright, citrusy tang to this creamy salsa verde, while ripe avocado gives it a smooth, velvety texture. Roasting the tomatillos and jalapeños adds subtle sweetness and smoky depth, creating a salsa that tastes far more complex than its simple ingredient list suggests. Serve it with tortilla chips, spoon it over fish...Read More
Look for fresh tomatillos at Pacific Rare Plants Nursery’s booth—and get ready to bring some bright, tangy flavor to your summer cooking. Wrapped in delicate, papery husks, tomatillos may resemble small green tomatoes, but they have a character all their own. Their lively flavor is tart, citrusy, and slightly fruity, making them an essential ingredient...Read More
If you garden—or simply shop at the farmers market—you know how zucchini behaves this time of year. One day, it’s a neat, glossy little squash; seemingly overnight, it becomes a hefty green club capable of feeding a family of four. Farmers market tables are piled high, backyard gardens are producing faster than anyone can harvest,...Read More
Does a pastured egg offer more nutrition? Possibly—but the difference depends less on the label than on how the hens are actually raised and fed. Eggs from hens with meaningful access to pasture may contain higher levels of certain nutrients, including omega-3 fatty acids, vitamin E, and the carotenoids lutein and zeaxanthin. Some studies have...Read More
For decades, eggs—especially their golden yolks—were treated as a shortcut to high cholesterol and heart disease. Newer research tells a more complicated and reassuring story: for most people, the egg itself was never the principal problem. There may be no food that has spent more time in nutritional purgatory than the egg. For generations, eggs...Read More
Few fruits capture the essence of summer quite like a perfectly ripe peach. Fragrant, sun-warmed, and heavy with juice, California peaches have rightfully earned a reputation for exceptional flavor—and now is the time to enjoy them. Yellow or White: Which Peach Is for You? For those who crave the classic peach experience, yellow peaches are...Read More
If you’ve never tasted zaalouk, imagine a rich, smoky cousin to salsa—one that’s made with silky eggplant instead of tomatoes alone. This beloved Moroccan salad is gently cooked until the eggplant, tomatoes, garlic, herbs, and warm spices melt together into a luscious spread that’s equally at home on a slice of crusty bread, alongside grilled...Read More
Fresh sage is one of the most underappreciated herbs in the kitchen. While it’s best known for holiday stuffing and roasted turkey, this fragrant Mediterranean herb deserves a place on the table all year long. Its earthy, savory flavor pairs beautifully with butter, olive oil, cheeses, vegetables, beans, poultry, pork, and even fresh summer fruit....Read More
Sage is a fragrant perennial that is beautiful, easy to grow, delicious in every season—and one of the most fascinating herbs in the kitchen. Its earthy, woodsy aroma instantly brings to mind roast turkey, stuffing, browned butter, and holiday gatherings. But limiting sage to just a few weeks each year is like bringing out your...Read More
