Broccoli cheese soup was a childhood favorite and among the first soups I learned to make from scratch on my own

Vegetable and shellfish stocks are easiest to make because the ingredients have so little fat

The firmer the green tomato, the better it holds its shape when fried

If you haven’t yet saved the food you want to eat all winter, now’s the time

I harvested the biggest cabbage of the season last week, a red monster that weighed more than 7 pounds

After trying several methods, from coating unheated tortillas with sauce to warming them in the microwave, I found a technique that keeps the tortillas both soft and intact

This time of year, I make this dip with freshly harvested onion bulbs and their tops

My daily 'salad' might land in an omelet or quesadilla, stuff a baked potato or get tossed with cubed sourdough bread for panzanella

These pancakes have become a summer staple at my house, when I can harvest zucchini and basil almost daily and the heat makes light, quickly cooked meals appealing

The season for pickling cucumbers lasts just a few weeks, so make these pickles before they’re gone

The first whispers of “hucks” started a couple of weeks ago, with small patches reported at lower elevations. As the season progresses, ripening moves faster and higher, until the last look could become a near-ridgeline search for the little flavor bombs.

As I kid, I’d toast over a campfire just about anything I could spear on a stick. Perhaps that’s why I’m still drawn to skewers. But they’re practical, too.

When the first few cherries ripen, I’ll harvest and pit enough to fill a cup and then bake scones just before bed, when the temperature has cooled and I can stand to heat the oven

A heavy-duty immersion blender handles the blending work, and an ounce of alcohol in the mix makes the ice crystals smaller and easier to smooth out

Tender scapes can be sliced onto salads or into stir-fry, minced for pesto or savory jam and even pickled