Because artichokes are bountiful in the spring, it is easy to assume they are a spring crop. But in California, which supplies 100 percent of commercial artichokes in the US, artichokes are harvested year round, with crops peaking in the spring and again in the fall.
At heart, I'm pretty much of a traditionalist when it comes to turkey dressing. Here's my favorite way to stuff a turkey.
In today's Seasonal Pantry, which you can read here, I offer two recipes, Broccoli Cauliflower Salad with Pecans, Soft-Cooked Eggs and Warm Bacon Maple Vinaigrette and Cauliflower with Wild Rice and Brown Butter. Here are more recipes for cauliflower, one as a link and the others as text, as they appeared [...]
In April 11's Seasonal Pantry, available here, I write about shallots and promise to post my recipe for Roasted Shallot Flan, which appeared in the column in 2001, before it was archived on line. It's taken me a while to get to it, as I've been down with a nasty [...]
In the third of three posts about nontraditional dressing and stuffing, Evelyn Cheatham's Rustic Cornbread Dressing takes center stage.
Here are two nontraditional options for stuffing your turkey. One, Skirlie, comes from Scotland. Another relies on true wild rice for its earthy flavor.
Cilantro evokes passion; most people either love it or hate it. If you're among the former, you don't want to miss these recipes from the Seasonal Pantry archives.
Here are five favorite Irish recipes from older Season Pantry columns, before they were archived on the Web site. Here you'll find traditional Corned Beef & Cabbage with Horseradish Cream; Irish Stew; Potato Souffle; Irish Coffee Jelly and irresistible Corned Beef Hash, just the thing when you have leftovers.
What's your favorite dish on St. Paddy's Day? Here are my favorites from the Seasonal Pantry archives.
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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.