Rivoli executive chef and co-owner Wendy Brucker has been featuring delicata squash on her Berkeley restaurant menu throughout the winter months for the past five years.

While kale is available all year, it’s best in late winter and early spring, so pick some up and use Grand Lake Kitchen’s green goddess dressing to make a healthy and delicious salad.

A guided mushroom foraging trip is fun but far from necessary to make these seasonal tarts.

She takes advantage of its crunchy raw texture by slicing it very thinly with a vegetable peeler and using it as a kind of substitute for meat in a vegetarian carpaccio salad.

Use a rainbow of colorful fresh carrots and make your own harissa for a perfect winter soup.

Popular throughout the Arabian Peninsula, Egypt, Turkey, and parts of India, mandi is proving popular here.

Roam Artisan Burgers pairs squash, kale, tahini, za’atar, and roasted hazelnuts for a delicious side dish.

The East Bay is ground zero for a food revolution of plant-based burgers, clean meat, and slaughter-free fish.

Dress up lots of dishes with this hardy tomato kin.

Chef Russell Moore adds garlic, lime zest and juice, green onions, and a few other ingredients to a medley of cukes for something delicious.

Chef Gianluca Guglielmi brings a favored meat — and must-have lunch — from his childhood to his Berkeley restaurant.

Chef Angelo D’Alo’s recipe graces the tables at Trattoria Siciliana and Agrodolce.