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Peak Season for Artichokes

Peak Season for Artichokes

Alana Sugar

Steamed Artichokes with Creamy Walnut Dip

My mother loved artichokes.  Every spring, she would steam fresh artichokes and serve with either a lemon-melted butter sauce or sweetened vinegar dipping sauce. They were delicious! 

Artichokes are native to the Mediterranean. Italy, France and Spain are the largest producers. In the US, California produces close to 100% of all of our artichokes. They’re at their peak from March through May, so now is the perfect time to steam some fresh artichokes.

With just a little prep work, you’ll be on your way to artichoke heaven!

 

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Passover: How to Prepare for Your Seder

Passover: How to Prepare for Your Seder

Amy Kritzer

Amy Kritzer is a personal chef and recipe developer in Austin, Texas and is the founder of the modern Jewish cooking blog, What Jew Wanna Eat. In her spare time, she enjoys theme parties and finding the tastiest queso in town.

Matzo Ball Potato Chowder

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Spring into Delicious Vegan Main Dishes

Spring into Delicious Vegan Main Dishes

Megan Myers

Sesame-Roasted Portobellos with Asparagus Slaw

Spring is the ideal time to embrace a variety of vegetables. To be honest, it’s hard not to, because who doesn’t want to take delight in the vibrant green vegetables and sweet fruits after a long cold winter?... Read More

Blaze Pizza

Blaze Pizza

Blaze Pizza is taking the nation by storm. After opening 50 locations in the last year, the chain is quickly gaining attention for its chef-driven recipes and “build-your-own pizza” assembly-line format.

Often compared to Chipotle and described as the ‘modern’ pizza joint, I had heard nothing but rave reviews since Blaze opened in Gold River.  So, when the opportunity came up to tour the kitchen and meet Executive Chef, Bradford Kent, this lucky Sac-Foodie jumped at the chance... Read More

St. Patrick's Day Menu Inspiration

St. Patrick's Day Menu Inspiration

Elizabeth Leader Smith

Corned Beef and Cabbage Rolls

While my Irish ancestors passed along their fair skin, blue eyes and monikers to future generations, their St. Patrick’s Day menu remains a mystery. My mom and dad adopted the Irish-American tradition of serving corned beef and cabbage on March 17 but now that I have my own family, I don’t stop there!

Corned Beef and Beyond

Corned beef is made from brisket that’s been cured or pickled in brine. The Wellshire Farms pre-packaged corned beef brisket Whole Foods Market sells is based on a slow-cooked recipe that has been passed down for generations and relies on simple ingredients like water, sea salt, raw sugar, beet powder, spices and garlic. (The beet powder adds a sweet flavor, as well as a pinkish color.)... Read More

Get a Taste of Middle Earth at the Davis Library on March 5

Experience the rich fantasy world created by J.R.R. Tolkien in his epic tale, The Hobbit, at the Davis Food Co-op’s “Hobbit for Grown Ups” cooking demonstration on Thursday, March 5 from 6:30 to 7:30 p.m. in the Blanchard Room of the Mary L. Stephens Davis Branch Library, located at 315 East 14th Street in Davis.

Savor the delicious, earthy scents and tastes of the shire as interpreted by the Davis Food Co-op’s Teaching Kitchen wizards.  Sample a hearty fare of mushroom stew paired with crusty bread, the cheeses and pickles found in every hobbit’s larder, and a simple stove top grunt made with the shire’s best apples and honey.  Learn how to prepare food fit for a daring magical quest complete with hobbits, dwarves, goblins and dragons.  See how it’s done, try samples and take home the recipes.

Napa Lodging Properties Celebrate Napa Valley Restaurant Month

Napa Lodging Properties Celebrate Napa Valley Restaurant Month

This year Napa Valley Restaurant Month will take place throughout the month of February. It’s a great way to enjoy many of Napa’s unique culinary experiences.