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One of the simplest forms of charcuterie, this traditional French potted meat showcases pork fat at its very best.
Chamomile Roast Chicken
Roasted in pieces upon a bed of alliums, this spring chicken is a dinner party dream come true.
Flowered Summer Rolls
Pretty pansies and fresh herbs take center stage in this refreshing warm-weather appetizer.
Hazelnuts and flaxseed lend a satisfying crunch to this not-too-sweet floral treat.
Vegan Botanical Tamales with Hibiscus-Jackfruit “Carnitas”
Fresh and dried flowers lend a festive, springtime touch to LA’s beloved Mexican treat.
Seared Halibut with Artichokes à la Barigoule
Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
Fall Produce Guide: Quince
Tips for buying, storing, and cooking quinces, plus our favorite quince recipes
Winter Produce Guide: Potatoes
Prized for its starchy flesh, the potato takes well to all sorts of preparations and readily absorbs flavors and seasonings.
Summer Produce Guide: Beets
This earthy, sweet root vegetable comes in red, pink, orange, yellow, and white varieties, as well as a range of sizes. Both the bulbous root and leafy stalk are edible, making it a versatile ingredient in dishes both raw and cooked.
Winter Produce Guide: Chicories
Tips for buying, storing, and cooking chicory, endive, radicchio, frisée, and escarole, plus our favorite recipes