There is apple pie—and then there is Southern apple pie. This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled...Read More

Fresh chestnuts are one of fall’s fleeting pleasures—and they’ve arrived at the farmers market. Find locally grown chestnuts now at Minazzoli Farms, but don’t wait too long. Their season is short! There is something wonderfully old-fashioned about a basket of glossy brown chestnuts. Long before they became immortalized in holiday songs, chestnuts were an important...Read More

There is something especially satisfying about taking a simple ingredient from the farmers’ market and transforming it into a pantry staple you normally reach for at the grocery store. Fresh peanuts from KT Farms give us just that opportunity. Homemade peanut butter is remarkably simple: peanuts, a little salt, and perhaps a touch of honey...Read More

Sweet, floral, earthy, sometimes almost spicy—honey is far more interesting than a spoonful stirred into tea. In the kitchen, honey is one of those wonderfully useful ingredients that can move easily from sweet to savory. A little honey can soften the sharp edge of vinegar in a vinaigrette, balance mustard or chile in a sauce,...Read More

Here on the Central Coast, the gardening season doesn’t necessarily end when summer does. Fall may be one of the best times to begin. We are extraordinarily fortunate to live in one of the most abundant agricultural regions in the country. Week after week, our local farmers bring us beautiful lettuces and greens, apples and...Read More

Finding peanuts at a California farmers market is a bit unexpected—which is exactly what makes the fresh peanuts from KT Farms such a treat. California agriculture seems capable of growing almost anything, but peanuts remain a relatively small specialty crop here rather than one of the state’s major commodities. They thrive in a long, warm...Read More

This elegant early fall salad is built around one of the season’s sweetest treasures: fresh figs. Warm lavender-roasted figs pair beautifully with peppery arugula, creamy Gorgonzola dolce, and toasted walnuts, while a bright shallot vinaigrette keeps the salad balanced and savory. Serve it as a first course, alongside roast chicken or pork, or with a...Read More

Fresh figs are still making their appearance at our farmers markets, and as the season begins to wind down, this is a beautiful way to enjoy them while we can. A brief roast concentrates their natural honeyed sweetness, while lavender, honey, and white balsamic add delicate floral and tangy notes without overwhelming the fruit. These...Read More

Sweet potatoes and lentils are made for cool-weather cooking: earthy, comforting, inexpensive, and substantial enough to turn into a satisfying supper. Here, roasted sweet potatoes become deeply caramelized around the edges before being topped with warmly spiced harissa lentils, tender kale, and a creamy lemon-tahini sauce. It’s a wonderful meatless main course for fall and...Read More

There is something wonderfully practical about having a container of homemade apple pie filling tucked into the refrigerator or freezer. Of course, it puts an old-fashioned apple pie within easy reach, but that may be the least interesting thing you can do with it. Spoon it over pancakes or waffles on a chilly morning. Layer...Read More