Crisp, golden, and irresistibly tender, this Crispy Fried Calamari with Garlic Aioli captures the essence of a summer afternoon by the sea. In the Monterey Bay, squid season peaks in midsummer, when local markets overflow with fresh catch ready for the pan. Lightly coated in seasoned flour and fried to perfection, each bite is delicately...Read More
The name “pomegranate” comes from the Latin pomum (“apple”) and granatus (“seeded”). Cultivated since ancient times, the pomegranate is native to the region stretching from Iran to northern India. Over the centuries, the fruit spread throughout the Mediterranean and Asia, and in the 18th century Spanish sailors introduced it to the southern United States. Today,...Read More
Bright, jewel-like pomegranate seeds bring a refreshing twist to the holiday table in this tangy relish. With hints of orange zest, fresh ginger, and just a touch of honey, it balances sweet, tart, and spicy notes in every bite. Serve it as a vibrant alternative to overly-sweet cranberry sauce—it pairs beautifully with roast turkey, chicken,...Read More
There’s nothing quite like a warm, fragrant curry to brighten a cool fall evening, and this Indian Yam Curry delivers comfort in every spoonful. Hearty yams (or sweet potatoes) slowly simmer in a velvety sauce infused with aromatic spices like turmeric, cumin, coriander, and garam masala. As the vegetables soften, they soak up the rich...Read More
Pumpkin-filled ravioli paired with a classic Ligurian walnut cream sauce is a dish that beautifully balances earthy, sweet, and nutty flavors. The creamy walnut sauce is luxurious yet surprisingly simple to prepare, enhanced with butter, cream, sweet Italian wine, and warm spices like cinnamon and nutmeg. Traditionally enjoyed in Northern Italy, this sauce is equally...Read More
Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More
Popovers are airy rolls with a soft interior and a crispy exterior made from egg batter and are very similar to Yorkshire pudding. Popovers require a very hot oven — so double-check that your oven temperature is correct using an oven thermometer. Popovers are wonderful to serve with stews or homemade soup. INGREDIENTS: Vegetable oil*...Read More
Eggplant, also known as aubergine, is a member of the nightshade family, sharing its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit—often mistaken for a vegetable—carries a long and fascinating history. In the 1600s, eggplants were called mala insane or “mad apples,” reflecting the belief that eating them might cause insanity. While those...Read More
Savor the vibrant flavors of summer with this Roasted Heirloom Tomato Tart. Bursting with the rich flavors and colors of heirloom tomatoes and the creamy tang of whipped goat cheese, this tart is elevated by a zesty lemon-walnut basil pesto. Whether served at brunch or dinner, it’s a dish that promises to delight your guests...Read More
Get ready to spice up your salsa with the zesty flavors of tomatillos! These little green gems are hitting their peak season at farmers markets, bringing a burst of tangy goodness to your kitchen. Dating back to the Aztecs, who cultivated them as far back as 800 BC in Mexico, tomatillos have a rich history...Read More
