Brussels sprouts are one of those vegetables that spark strong opinions—but when prepared well, they can be absolutely delicious. Blanching is one of the simplest, most useful techniques to bring out their best flavor and texture. Done correctly, it keeps the sprouts vibrantly green, tender without being mushy, and ready for everything from caramelized side...Read More

Pomegranate molasses is a staple in Middle Eastern cooking and one of those magical ingredients that instantly transforms a dish. Its tangy-sweet flavor adds both brightness and depth—much like wine does—making it an essential pantry item. Use it to enrich salad dressings, stews, and marinades, or brush it onto chicken, lamb, or pork as a...Read More

Whole grains are nutrient-dense foods packed with fiber, protein, vitamins, and minerals. They’re also a healthier alternative to refined carbohydrates. If reaching the recommended three servings a day feels daunting, try simple swaps: add grains to soups, salads, or main dishes, or enjoy them as a warm breakfast cereal. Love crunchy textures like popcorn? Many...Read More

When fresh almonds arrive at the farmers’ market, it’s the perfect time to make your own almond butter at home. Not only is it fresher and more flavorful than store-bought, but you also get to control the texture, oil content, and salt level to your liking. Almonds are naturally rich in protein, fiber, and vitamin...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

Standing in front of a vast display of pears can be overwhelming, especially when you’re trying to remember which variety is best for your recipe. We hope this guide will make your selection easier! The key to picking the perfect pear lies in your personal preferences and the dish you’re planning to create. Pears come...Read More

If you’ve just begun your sourdough journey, congratulations — you’re keeping a little kitchen “pet” that rewards you with delicious bread, pancakes, pizza, and more! The good news is: keeping a sourdough starter happy doesn’t have to be complicated. With a little consistency and a few simple habits, your starter will thrive for years to...Read More

Homemade almond milk is fresh, creamy, and free of unnecessary additives. It’s surprisingly easy to make with just a handful of ingredients, and the flavor is so much better than most store-bought versions. Once you’ve made a batch, you can customize it with sweeteners, flavorings, or spices to suit your taste. INGREDIENTS: 1 1/2 cups...Read More

Think of how often a dish begins with a simple sauté of onions, carrots, and celery. In Italy, this classic trio is called soffritto. In France, the same combination cooked in butter is known as mirepoix. For everyday cooking, I prefer using a light-flavored olive oil or even a neutral oil like grapeseed, so I...Read More

Summer squash are another New World food with deep culinary history. Zucchini—originally known as cocozelle in Italy—were bred there and brought to the United States by immigrants. By the 1920s, the Tuscan name zucchini became the word we use today. How to Purchase and Store Summer Squash Choose wisely: Look for squash that feel dense...Read More