Meet the farmers and ranchers behind those Liberty ducks, Jones rabbits, Riverdog vegetables, and other foods gracing menus from A-16 Rockridge to Standard Fare.
Chef Massi Boldrini of Berkeley’s Riva Cucina takes full advantage of midautumn artichokes for his Ravioli ai Carciofi.
Chef Dave Wasem of Grand Lake Kitchen whips up a delicata squash dish just in time for fall.
Pican’s executive chef Jerome Fressinier shares a recipe for maque choux, a corny creation that’s essentially creamy corn succotash just in time for summer.
The zabaglione mousse with organic strawberries and amaretti at Pappo is a great way to show off strawberries.
Asparagus, an emblematic, coming-of-spring thing, can become a luscious open-faced sandwich at The Half Orange.
This year’s 16th annual Crab, Wine & Beer Festival in Mendocino County was missing a main ingredient, Dungeness crab, but organizers, chefs, judges, attendees didn’t let that get them down.
Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
Tender, toothsome greens help tame spring fever.
It’s an often-overlooked workhorse of a winter vegetable, once humbled in this country as a colorless vehicle for uninspired cheese sauce. But as good cooks the world over have known for centuries, cauliflower is anything but common.