Sweet maple syrup, tangy Dijon mustard, apple cider vinegar, and plenty of garlic make this a particularly good vinaigrette for fall. It has enough body and acidity to stand up to hearty ingredients like kale, roasted squash, grains, apples, pears, toasted nuts, and aged cheeses. Use it for grain bowls, roasted vegetable salads, shaved Brussels...Read More

This Moroccan-inspired tagine brings together tender lamb, fragrant spices, and sweet-tart quince. Slow-simmered with honey and cinnamon, it’s both exotic and comforting. Serve over couscous or rice for a flavorful, memorable meal. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...Read More

Sweet, tangy, and just a little smoky, this ground cherry barbecue sauce is a fun twist on a classic. The husk cherries add a bright, tropical sweetness that balances beautifully with tomato, vinegar, and warm spices. Blended until smooth, the sauce becomes rich and glossy—perfect for brushing over grilled chicken, basting ribs, or spooning onto...Read More

Creamy, savory, endlessly adaptable, and made mostly from pantry staples, hummus is one of those foods worth knowing how to make at home. Most of us think of hummus as a dip — something to scoop up with wedges of warm pita, crackers, or crunchy vegetables. But a container of good hummus in the refrigerator...Read More

From intensely sweet Sugar Kiss to fragrant Ambrosia and crisp Honeyloupe, Munak Ranch brings an extraordinary assortment of peak-season melons to the farmers market. There are few things more disappointing than cutting into a beautiful melon only to discover that it tastes vaguely sweet, watery, and not much like anything at all. Then there are...Read More

And Why a Little Time in the Kitchen Matters… Changing the way we eat doesn’t have to begin with a complete pantry overhaul. Sometimes it starts with one small habit. Make your own salad dressing instead of buying a bottle filled with thickeners, stabilizers, flavorings, and preservatives. Stir together a simple vinaigrette with olive oil,...Read More

An electuary is an old-fashioned preparation in which finely ground herbs or spices are blended with honey, creating a concentrated mixture that can be taken by the spoonful or stirred into a warm drink. This golden version combines honey with ginger, turmeric, cinnamon, black pepper, and clove for a fragrant, warming blend that is especially...Read More

Raw peanuts are a rare find at most California farmers’ markets, but we’re lucky to have KT Farms as one of our vendors. Known for bringing unique and seasonal produce, KT Farms delights customers with a special treat: fresh peanuts. These are not the typical roasted peanuts you find in a jar—they’re freshly harvested, full...Read More

French Apple Cake is one of those wonderfully simple desserts that makes the most of good fall apples without overwhelming them. Rustic and unfussy, it falls somewhere between a tender butter cake and an apple-filled custard cake, with just enough batter to hold everything together. The apples remain the star, becoming tender as they bake...Read More

Few things show off beef tallow better than a pan of crisp roast potatoes. Parboiling softens the edges, then roughing them up creates all those craggy little surfaces that turn deeply golden in the hot fat. INGREDIENTS: 3 pounds russet potatoes 3 tablespoons beef tallow 1 1/2 teaspoons kosher salt, plus more to taste Freshly...Read More