SEASONAL RECIPES
uWinter Recipes uSpring Recipes
uSummer Recipes uFall Recipes
uTips
uRecipes from the Past

Winter

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Exotic uses of citrus fruit: How to poach and orange, make kumquat sorbet, create a classic blood-orange Maltese sauce, and learn to like fennel.

The top chefs at Union Square Cafe, one of the perennially most popular restaurants in New York, display their affinity for vegetables. Recipe: Mashed Yellow Turnips with Crispy Shallots

Among the classic dishes of Italy is a recipe for the best carrots on earth. Recipe: Braised Carrots

The New York Times’ food columnist has a way with vegetables for all seasons. Recipe: Winter Vegetable Puree

Lowly root crops are the stars of the dinner table in this cookbook. Recipe: Grated Carrot and Medjool Date Salad With Gorgonzola Dressing

The end of the frontier in America has allowed vegetables to move toward center stage. Recipe: Avocado and Pink Grapefruit Salad with Walnut Vinaigrette

A handy guide to the strange and exotic world of Asian vegetables. Recipe: Authentic Beef with Chinese Broccoli

Greens are plenty nutritious in their own right but combined with other ingredients, they pack twice the punch. Recipe: Shredded Beets and Greens with Sliced Oranges

You could have three new vegetable dishes a day for a year with the help of this book. Recipe: Broccoli With Orange and Almonds

A soup from the foggy Pacific Northwest will bring warmth to the chilly days of fall. Recipe: Roasted-Garlic Pumpkin Bisque with Herb Potato Dumplings

The leading culinary school in the nation offers definitive instructions on cooking squash. Recipe: Baked Stuffed Winter Squash

Spring

Fava beans: a few simple serving suggestions.

Picking wild greens in spring is one of the Southern traditions preserved in this cookbook. Recipe: Mess o’ Greens Salad With Warm Pecan Dressing

The Italians love bitter greens but a few preparation tips help to make them delectable. Recipe: Pasta with Dark Greens

Northern California’s agricultural abundance is reflected in San Francisco Chronicle Cookbook. Recipe: Warm Spring Vegetable Salad

Watercress is an important, if little noticed, ingredient south of the border. Recipe: Watercress Salad With Tequila-Tangerine Dressing

A guide to gathering and preserving herbs and brewing and drinking tea. Recipe: Spring Garden Herbal Tea

How to doodle with avocados and other tricks of the trendy-chef trade. Recipe: Avocado Crema

Summer

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Take advantage of the last flush of the chile pepper harvest with two jalapeno recipes and three hot pepper sauces.

Prepare to bid farewell to good, fresh tomatoes. Here are two recipes to try out on the last of this year's crop: a pasta sauce from Spain and a salsa from a New York City farmers market.

Two ways to make good use of stone fruit that has gotten a bit too ripe.

In California-like climes of the Mediterranean, explore the flavors of Sicily with a family recipe for gazpacho.

The farmers markets of Provence provided the inspiration for this recipe for Tomatoes Provencal with Anchovy Persillade.

Peruvian potatoes lend a colorful new look and taste to that classic American picnic dish, potato salad.

Take advantage of the summertime abundance of a popular herb by learning how to make basil-infused oil

Chilled herb soup and other uses of fresh herbs along with tips on how to preserve them.

Fall

Six persimmon recipes and three variations on apple chutney.

Hans Rockenwagner lends a German touch to California cuisine. Here are two recipes -- for basil sauce and pear compote with poached figs -- from Rockenwagner, his new cookbook.

Four recipes making use of mandarin oranges and two seafood dishes from leading Florida chefs featuring grapefruit.

A refreshing granita and a rich sauce for turkey are just two of the things you can do with pomegranate juice.

An exceedingly simple lemon dressing gives a distinctive Greek accent to spinach and other greens.

Grilling radicchio Italian-style gives the sometimes unpleasantly bitter vegetable a pleasing bitter taste.

Three pumpkin dishes display the culinary virtues of a fruit that has been largely left to the Jack-o-Lanterns.

TIPS

GREENS u Why blanching is better than boiling, and why greens prefer strong-tasting accompaniments.
PEPPERS u Trimming, roasting, peeling and filleting peppers, among other tips about capsicums.
PEAS u Peas that aren't just-picked are hardly worth eating.
EGGPLANT u How to prevent eggplant from soaking up oil -- and other tips on selection and use of eggplants.
TOMATOES u Why vine-ripened tomatoes may not be the best -- and other tips on selection and use of tomatoes.

RECIPES FROM THE PAST

uFive orange recipes from a 1928 book celebrating the San Bernardino, California, festival in honor of the fruit.

uBefore tomatoes took over the catsup niche, everything from plums to mushrooms was raw material for the popular condiment.

uOne of the first cookbooks by an African American recorded old Southern lore, including the laborious art of making watermelon rind pickles.

uHow lettuce was dressed around the world in the late 19th Century, according to a leading chef of the day.

uTwo peach recipes from California's top two cities at the last turn of the century.

uAn eccentric Los Angeles preservationist explained why denizens of the desert Southwest should observe ancient culinary traditions and eat more chile peppers.

uAuthors of the Landmarks Club Cookbook, published in 1903, hailed Los Angeles as the most culinarily diverse city on earth.

uSan Francisco caterer H.J. Clayton started the practice of naming the farm where a menu item came from, a philosophy reflected in his 1883 cookbook.

uEven bohemians could fall into a culinary rut, but a 1914 San Francisco restaurant guide aimed to fix that.

uCalifornia's first cookbook told the "fair ones of the Pacific Coast" how to keep a husband.

uSixty years ago, when avocados were an unfamiliar oddball to most Americans, growers of the subtropical fruit wooed consumers with ice-cream.

Copyright 1998 In Season