As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.
Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.
Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.
A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we’re lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.
Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Stinging nettles are an overlooked bit of nature’s bounty, their prickly leaves hiding a secret: They’re good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.
Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they’re wonderful with simple tortilla chips or on top of grilled fish or chicken.
Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It’s time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin.