From the story What’s in Season? Fennel by Barbara Kobsar This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile…

Read More

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark 1 tablespoon grapeseed oil (or other high-smoke-point oil) 1 onion, diced 2 cups sliced celery (about a whole head) 2 Fuji apples, diced 2 cloves garlic, minced ¾ cup parsley, roughly chopped ½ loaf whole wheat bread, diced or torn (we used La Farine’s) ½ teaspoon…

Read More

  Recipe by Vinita Jacinto from The Spice Whisperer Make House Calls This rustic dish is common in North India, where cooks might vary the spices according to the seasons or Ayurvedic needs. Cumin seeds might be used instead of fennel, and red chile powder and/or green chiles could be added to generate heat. Jacinto created…

Read More

This recipe comes from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. It features panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal. It typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. These seeds…

Read More

Wild Mushroom Pizza By Toby Garrone of Far West Fungi 1 teaspoon olive oil Pizza dough (use pre-made or make your own) 1 tablespoon butter 1 pound assorted fresh wild mushrooms, cut into ¼-inch-thick slices 1 teaspoon dried thyme Salt and pepper to taste 1 8-ounce package cream cheese 4 ounces fontina cheese, shredded 1…

Read More

From the Institute of Urban Homesteading There’s a common challenge for backyard vegetable gardeners at this time of year: what to do with all that produce! K. Ruby Blume, an avid home gardener with a large and thoroughly planted yard in North Oakland, knows the problem well, but as director of the Institute of Urban…

Read More

…what to do?     Radishes are a great first crop to grow with kids—they come up quickly, are brightly colored, and can be eaten fresh out of the garden­. (Just make sure you wipe off the earth that clings to the fine roots.) They can be directly seeded into the ground all year long…

Read More

Excerpted from THE COMPLETE TASSAJARA COOKBOOK by Edward Espe Brown, © 2009. Published byarrangement with Shambhala Publications, Inc., Boston. Shambhala.com 1 cup brown rice2 cups water½ teaspoon salt1 tablespoon butter or oil Rinse and drain the rice, then soak it in the water for 1 hour (optional). Put both rice and water into a heavy…

Read More