blackberry season This summer was an unbelievably good year for foraging wild blackberries. And as the harvest was winding down in New York, I went to Maine for two weeks, which luckily coincided with their peak blackberry season. Berry brambles lined gravel roads and ATV read more
summer snacking season This vegan cashew carrot dip has been my snack of choice all summer long. Its perfect for when it’s too hot to cook and the garden is overflowing with herbs and vegetables. Using fresh garden or farmer’s market carrots will give the read more
burger season Turkey burgers are often overlooked as dry and dull. But this turkey burger, adapted from Dorie Greenspan, is loaded with flavor. Plus Dorie’s trick of searing the burgers on the stove and then finishing in the oven will give you a perfectly cooked read more
hot weather season Prep 5 days worth of creamy coconut oats with this recipe for meal prep overnight oats. I am a strictly oatmeal for breakfast person and as the temperatures get hotter in the summer months, my breakfast cools down in the form of read more
sun season Growing up, my mom would make sun tea all summer long for us to enjoy. She would always use Lipton black tea bags with fresh spearmint from our garden. I still make sun teas, especially around the summer solstice, as a way of read more
Potato Salad Season Last summer I became obsessed with making the perfect potato salad. Every week I would make another batch, trying something different each time. I knew I wanted a mayo-free potato salad, something that I could make and then let sit out on read more
tender herb season Green goddess chicken salad is a great way to use up fresh herbs and vegetables- either from a bountiful garden or leftover herbs accumulating in the fridge. Using a mix of herbs in the dressing gives complexity of flavor, and any combination read more
mint season Cantaloupe mint sorbet tastes like summer and is a refreshing treat for a hot day. Sorbet is a blend of fruit and simple syrup and could not be easier to make, though does require an ice cream maker (I have this one from read more
beet season basics Cooking black beans from dried beans was never worth the time until I tried Rick Martínez’s Frijoles de la Olla recipe (also found in his newly released cookbook Mi Cocina). There’s no presoaking involved; instead the beans, water, lots of salt, and read more
bright green season I’m a huge farro fan, and its my go-to grain for bulking up salads (kale and farro salad) and soups and as a base for seasonal grain bowls. It has a nutty flavor and is deliciously chewy. Farro brings me the same read more