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Produce & Meat

Spring Sandwich by Jay Porter Delights

Asparagus, an emblematic, coming-of-spring thing, can become a luscious open-faced sandwich at The Half Orange.
May 11, 2016

Mendocino Goes Crabless for Big Festival

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.
April 4, 2016

Spring Onions Hit the Right Flavor Notes of Spring

Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
April 3, 2016

Bitterly Delicious Dandelions

Tender, toothsome greens help tame spring fever.
March 5, 2016

Cool as a Cauliflower

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.
January 3, 2016

Grasshoppers Add Crunch and Punch

Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.
December 23, 2015

Radicchio Makes a Great Caesar

Follow the recipe of Marc Baltes of Boot and Shoe for a fine fall and early winter salad.
December 3, 2015

What’s Hot, And What’s Not

Bacon-wrapped whatever? That’s so 2010. Today’s culinary buzz is reserved for cephalapods, high-end Mexican, cold-brewed coffee, sour beers, seaweed, and burgers, natch.
November 29, 2015

The Best in East Bay Packaged Foods

From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.
November 27, 2015

Seek Out Meyers From Guru Ram Das Orchards

Meyer lemons go great in cocktails like the Bee’s Knees at Adesso.
November 13, 2015