Last Wednesday, a friend from the East Coast joined me on a walk through the Santa Monica Farmers Market. While there, he asked what fruit he should be buying, knowing my penchant for buying ...

Nopales, the paddles of cactus plants, get tender, smoky, and soft on a comal or griddle, picking up a strong char from the hot cast iron. High-heat cooking also tempers their natural sourness and ...

We all have our habits when it comes to the things we love to eat. My No. 1 staple for just about every meal I cook is rice, but I admit I really only cook it one way. It’s always jasmine rice that I ...

Just five days after the grand opening of the soon-to-be karaage hotspot of Seattle, COVID-19 forced Chef Shota Nakajima to close the doors of his new restaurant, Taku. This would be a challenging ...

Eating with the seasons has real nutritional advantages. It’s a seamless way to build variety into your diet, which is important because each fruit and vegetable has its own unique footprint of ...

Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have ...

When you talk spring onions, all you can imagine is the fresh, grassy or minty flavour they add to your meals. Although spring onions are quite popular, a lot of people know very little about them and ...

Spring means onions for gardeners and anyone who loves fresh-picked salads accented with the sharp/sweet flavor of tiny scallions pulled right out of the ground. For those who don't forage in their ...