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Produce & Meat

Spring Onions Hit the Right Flavor Notes of Spring

Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings

Bitterly Delicious Dandelions

Tender, toothsome greens help tame spring fever.

Cool as a Cauliflower

It’s an often-overlooked workhorse of a winter vegetable, once humbled in this country as a colorless vehicle for uninspired cheese sauce. But as good cooks the world over have known for centuries, cauliflower is anything but common.

Grasshoppers Add Crunch and Punch

Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.

Radicchio Makes a Great Caesar

Follow the recipe of Marc Baltes of Boot and Shoe for a fine fall and early winter salad.

What’s Hot, And What’s Not

Bacon-wrapped whatever? That’s so 2010. Today’s culinary buzz is reserved for cephalapods, high-end Mexican, cold-brewed coffee, sour beers, seaweed, and burgers, natch.

The Best in East Bay Packaged Foods

From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.

Seek Out Meyers From Guru Ram Das Orchards

Meyer lemons go great in cocktails like the Bee’s Knees at Adesso.

Food Finds in Oakland’s Chinatown

Walk the streets of Chinatown to discover a world of delicious items and experiences, ranging from preserved egg porridge and dumplings to cultural tasting tours and cooking classes.

Fall for Rome Beauty Apples

Drought, heat, and topsy-turvy weather create interesting conditions for late-season apples.