When mustard flowers blanket the fields and meadows of northern California, it is impossible not to think of mustard, one of the world's most popular condiments. Share your favorites here, where you will find delicious spring recipes from the Seasonal Pantry archives.
When you have preserved lemons on hand, you want recipes that call for them. In this post, I feature recipes originally published in Seasonal Pantry in 2003: Butter Lettuce with Gorgonzola Dressing; Dungeness Crab with Meyer Lemon Remoulade, Composed Salad with Chicken, Olives & Angel Hair Pasta and more.
A reader asks for recipes using preserved lemons. Eat This Now answers, with the first of two posts.
Condiments are controversial: You say ketchup, I say aioli, Lucas says both. What's your preference?
We no longer have to rely on either mail order or the spice sections of supermarkets. There are three new local businesses devoted to spices.
Each week this, I'll be featuring a hidden gem, a farm stand tucked away down a back road and maybe even a major artery. The first one is a little treasure in west county.
Here are three new recipes to enjoy during Quince season, including Membrillo (quince paste) an Quince Compote, a delicious addition to your holiday table.
Tired of the high price of lemons? Eat This Now found some on sale today.
Luckily for gardeners and cooks alike, zucchini is as easy to cook as it is easy to grow. Cook your way through these recipes, from the Seasonal Pantry archives, and you'll have tamed the zucchini monster.
Arctic Gem white peaches are in season now but you'll have to hurry; the season does not last long. You can use any peach in these delicious recipes, though they are best with the elusive Arctic Gem.
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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.