If you're at a farm-to-table restaurant or farmer's market these days, you may see a curious item of produce on offer: fiddlehead ferns. Here's the scoop on these curly green delicacies.
A recipe for soupe à l'oignon gratinée, or French onion soup, done restaurant Comme Ça-style.
David Mas Masumoto writes about his 80-acre organic peach, nectarine and raisin farm, and shares his lyrical thoughts on peach farming.
Talk about local -- restaurants are starting their own gardens to help supply their diverse menus.
The wine of the week, a 2007 Willi Schaefer Riseling Mosel Qualitätswein, is a prime summer bottle.
Though their city may be warm year round, Los Angelenos also have farmers market fever. The Times checks out notable pre-prepared foods at the markets, provides tips for to creating a meal from a bounty of titillating ingredients, shares a list of current ripe-for-the-pickin' fruits and details the move to bring the markets to hospitals.
CSAs (that's Community Supported Agriculture) are on the rise, supplying members with fresh summer produce in exchange for an initial winter investment.
A dietitian offers some advice on how to read those confusing food labels.
If you dined like Frank Lloyd Wright, would the food look like his architecture?
One maker, one vintage, one grape, one region, one price, and four different pinot noirs from Merry Edwards, plus a mix of Edwards and Ravenswood Winery.
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Photo: h-bomb, Flickr
