#seasonal-ingredients

#seasonal-ingredients

When it comes to birthdays, anniversaries and other big occasions, diners are reluctant to leave things to chance. If you are going to dip into your cash reserves for a meal, it better deliver. When Nosh Awards voters picked their favorite restaurant in the East Bay for special occasions, Chez Panisse, the Bay Area's slow food flag bearer, came out on top for the second year in a row.

I am not here to critique the essentials of fast food (I love it). If you want someone who will come over like the critic in Ratatouille, you're just going to have to go and rewatch Ratatouille. I am merely here to eat six festive specials, and ask myself: do I feel Christmassy, punk? Impressive' Wagamama chicken cranberry katsu curry. Photograph: Wagamama

Waiters are dressed like charros, and the decor made me think it was designed to attract Americans eager to relive their Mexican beach vacation. During peak hours, Manchamanteles gets busy but never packed; the massive space means reservations aren't required. The staff is kind and attentive with steady service that doesn't feel rushed. Friends, dates, and large parties filled the space on Saturday night during my visit, while Bahena roamed the dining room speaking to guests.

Summer's over and the city is back: fall is when London's restaurant scene really comes into its own. This September is promising a bumper load of new openings, from international exports to home-grown talent. While a lot of the new London openings are just that (new), in a time where the news headlines are full of downbeat tales of the decline of hospitality,

Like you, the staff keeps things casual, flying between the tightly packed two-tops in oversized button-ups and distressed jeans, and always attentive without hovering. Courses arrive in quick succession, without long, drawn-out pauses, and reservations come relatively easy (weekday tables are usually available day of and weekends just need a day or two of notice). Stlll, there are fine dining touches where it counts: big-deal wine bottles, cutlery swaps between courses, and daily printed menus.

The good news is that we still have August to plan a memorable outdoor gathering with friends, family and neighbors.

Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.

Imagine the tender, flavorful filling of a pork dumpling—seasoned with soy sauce and brightened with ginger, garlic, and scallion—stuffed inside a juicy tomato.

In honor of Euro Summer Week, recipes are being shared that evoke the feeling of being on the Amalfi Coast, Provence, or the Greek islands, offering light and satisfying meals.

The 4th of July Fruit Tart is delicious any time of year, featuring a mix of sweetness from berries and a creamy avocado texture, making it a delightful dairy-free dessert.

The star of the dish is really the corn, celebrated for its summer sweetness, making this fried rice particularly light and fresh.

Grapes deserve more attention in baking, transitioning from mere fruit salad components to roasted delicacies that shine when they caramelize, enhancing pies and galettes.

Tomato is somewhat likened to a mystery ingredient when it comes to cocktail creation. With a heavy mouthfeel and sharp acidity, you are unlikely to find balance in a glass ... lean into imbalance.

This recipe is a hearty, one-pot dish that offers all the beloved aspects of pasta salad – fresh vegetables, herbs, and a satisfying sauce that comes together seamlessly.

The menu will reflect her time working upstate with nods to farmers and seasonal ingredients, changing dishes daily to ensure variety and freshness.

The onions are a vehicle for the spices, adding sweetness and depth to both potato cake and crab.

At least a month or so ahead of my north London kitchen, I'm cooking with artichokes, aubergines, courgettes, tomatoes, broad beans and superb local new potatoes, all straight from the fields.

The season is changing, and now is the time to embrace vibrant ingredients, moving away from heavy winter dishes to fresh salads filled with seasonal produce.

Campana is highlighting ramps, a rare wild onion known for their unique flavor, in dishes like ramp risotto, available only during their limited season.

"Once you have prepped your vegetables, the dish comes together rather quickly, making it a perfect springtime meal that’s both flavorful and efficient to prepare."