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 ...

The onion family forms the base of almost all my cooking. Think onions, garlic, shallots, leeks, and scallions: The onion family is vast and offers an enormous flavor range, from strong and assertive ...

Sweet spring onions, crisp-tender asparagus, and baby greens are tossed in a simple soy-ginger dressing and served with jammy eggs over whipped cheese. Justin Chapple is a chef, recipe developer, food ...

This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs’ eyes -- and often their arms -- grow as wide as their ...

Ramps and leeks get all the glory this time of year, but spring onions (a.k.a. green onions), with their healthful tops attached, have their fans too. Milder in flavor than fully developed bulb onions ...

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 ...