What’s your favorite lasagne?
Today is National Lasagne Day. Will you observe it? If so, how? And what is your favorite lasagne? Eat This Now wants to know.
Simple Summer Dishes for Dinner
With summer's harvest in full swing, you can put together simple, delicious dinners quickly, especially when you rethink what dinner actually means.
Cilantro, better late than never
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.
Fresh From Our Farmers: Rohnert Park
The Rohnert Park Farmers Market kicked off its 2nd season on June 3 and continues through September. Like all evening markets, it is as much a community party as it is a place to buy local foods from fresh herbs to grass-fed meats.
What’s Your Favorite Mustard?
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.
Cooking with Preserved Lemons, Part 2
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.
Spaghetti Carbonara: It’s Not Just For Thanksgiving
Years ago, writer Calvin Trillin suggested replacing traditional turkey with spaghetti carbonara as the official Thanksgiving dish. That's probably never going to happen but that doesn't mean you shouldn't pay attention to the classic Roman dish at this time of year. It's a perfect main course for Sunday night supper.
Reader Request: What do you eat when watching “The Godfather”?
A reader emailed a question to me this morning. "Some time ago, you wrote a column about watching The Godfather and making a certain complicated dish. . . You [also] wrote of having the opportunity to cook that same dish for Francis Ford Coppola and he was most favorably impressed. [...]
