Afternoon Tea with Figs

Recipes and photos by Judy Doherty     Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…

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Artichokes: Every Day in Every Way

  Here in Northern California, where the nation’s supply of globe artichokes is grown, harvested thistles are always piled high at market stands. The plants also grace many front yards, where some home gardeners let some of the blossoms mature in the early months of summer in order to enjoy the electric-violet color of the…

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This Appetizer Makes You Long for More

  “Antojito” is Spanish for “little cravings,” and that’s what Coo Moo Jams maker Julie Deck says these little bites will trigger. Topped with a dollop of Coo Moo Jam, they ensure that your cravings will only become worse, so good luck! Deck makes her Coo Moo Jams from the best of our local Brentwood…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge   Snap Beans & Shell Beans Now is the time to scoop up fresh beans at your farmers’ market. Both edible-pod snap beans and shell beans (those you have to shell) are ubiquitous through…

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Sea Urchin Tostadas

From A Harvest from the Garden of the Sea   When you’re sitting at the sushi bar trying to identify all the things in the case, uni (aka sea urchin roe) is an easy one: It’s those small golden tongues arranged in a wooden box. The sea urchin has five chambers within its shell, and…

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Zucchini, Two Ways

As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals. Roasted Zucchini with Mint Pesto For the pesto: ½ cup loosely packed fresh basil leaves ½ cup…

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Mushroom Caps Stuffed with Olives and Porcini

From The Truly Memorable Paula Wolfert,  by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…

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