Culinary News
Category: New Discoveries
Tip To Tail- Arugula
Arugula is a versatile leaf vegetable that has become a staple in the kitchen. Arugula was once considered a gourmet lettuce that could only be found on trendy restaurant menus. Now other unique greens have taken its place as the gourmet green du jour such as Fava Greens, Puntarelle, Purslane, and Little Gems. Arugula is …
Purple Season, Part 2
Last year we published a list of purple ingredients in our post, “It’s Purple Season”. Now we have an updated list of purple versions of familiar and well known produce. We have put together this list of purple ingredients for inspiration and ideas to play with in the kitchen. Most of the ingredients are similar to …
Recently Foraged Ingredients: Vol. 11
We have the latest edition of our newsletter on Recently Foraged Ingredients. These are the harder to find and less common ingredients that are worth seeking out for your menus. We have found most of these ingredients at local farmers markets around the San Francisco Bay Area. Click on the link to get a full …
Recently Foraged Ingredients: Vol. 10
This time of year we see less and less ingredients available. We are now in the heart of winter, and will be for at least a couple more months, after that we’ll start seeing signs of spring with Fiddlehead Ferns and Ramps popping out of the ground. But this doesn’t mean that we aren’t seeing new ingredients show …
Citruses You Should Be Using Right Now
Citrus season is upon us and now is the time to find many unique citrus varieties out there. We have put together a list of hard to find varieties that are great for using as an aromatic. Adding lemon, lime, or orange juice and/or the zest is essential for balancing flavors in many dishes. A …
Recently Foraged Ingredients: Vol. 9
If you share our enthusiasm for unique and unusual ingredients, we have our latest list of recently found ingredients. Not all of the items on the list are completely rare but they are items we have recently found from farmers markets and specialty venders that you should be aware of and consider using in your kitchens. …
Recently Foraged Ingredients: Vol. 8
The days are getting shorter with winter right around the corner and chefs are thinking about their Thanksgiving menus. We are seeing many different varieties of winter squashes available in the markets with more coming. Citrus is just getting started and apples and pears are going strong. It’s time to start thinking about braising and slow cooked …
Recently Foraged Ingredients: Vol. 7
With our latest edition of Recently Foraged we have found more and more autumn ingredients on the produce lists. Just about all pumpkins and winter/hard squash varieties are available and in the markets right now. If you haven’t adjusted your menus already, you should consider replacing caprese salad and anything made with tomatoes with salads …
Alternatives For Traditional Pasta
With so many people requesting gluten-free items, chefs are looking for creative alternatives for pasta. We have compiled some ideas for the times when regular pasta won’t work and you’ll need to find a substitute. A great substitution for egg noodles is Yuba (pictured on left), the skin that forms and rises to the top when …
Recently Foraged Ingredients: Vol. 6
Fall is here! It is time to let go and say goodbye to those beautiful summer ingredients and think of ways to get creative with winter squashes, root vegetables, mushrooms, apples and pears. We will start seeing more autumn ingredients trickle in but here are some of our recent finds: Mushroom Yellow Foot Mushroom Black …