ARCHIVES

In the depths of winter, citrus fruits are more than just a ray of sunshine�they’re a godsend.

If you neglected to eat your collards on New Year’s Day, an act that superstitious Southerners believe will bring you riches untold, consider the humble green’s other benefits

As eagerly anticipated among its fervent followers as Christmas Day is among the townsfolk of Whoville, Vacherin Mont d’Or is a truly seasonal cheese.

For many, there are few kitchen chores as dreaded as extracting the juicy, jewel-like seeds from a pomegranate.

This week marks Hanukkah, the Jewish holiday that commemorates the miracle of a day’s worth of oil used to keep Temple lights burning for eight by feasting on a variety of fried foods, most notably potato latkes.

The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest.

No Thanksgiving is complete without a turkey sandwich cobbled together long after the last relative has toddled out the door.

Revered in France and especially Italy for its slightly bitter and herby flavor, the cardoon has only recently begun to make a name for itself on local menus.

Tocqueville’s Marco Moreira amplifies the delicate sweetness of the Bosc, a variety he likes for its sturdiness when baked or poached, by roasting it with butter and sugar.

Nothing against eating chicken year-round, but locally raised birds like the ones sold fresh at the Flying Pigs Farm Greenmarket stand from Labor Day through November are a special treat.