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  • Katie Kadue

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Finding Flavor with Favas

The Easiest Way to Peel Fava Beans – Tips From The KitchnSome people like the ritual of shelling and peeling fava beans, but the two-step...

Pomegranates: The Juicy Contest

“How do you eat this thing?!” That’s the first question you might ask when confronted with a pomegranate. If you imagine it will be a...

Healthy Sweet Potatoes, Easy as Pie

Popeye’s dictum doesn’t apply to sweet potatoes: a yam is what it isn’t. The name comes from African slaves who found the sweet potatoes grown...

Pursuing Persimmons in Bay Area Markets

It’s full-on fall across the country and that means local persimmons will be popping up at farmer’s markets and adorning neighborhood trees. While autumn with...

Fish + Fig Leaves = Coconut?

Even if you don’t give a fig what David Chang thinks, perfect produce can sometimes take the joy out of cooking, as it’s hard to...

Crops that Cluck: Raising Chickens at Home

Ever thought about raising your own eggs but were too chicken to try it? Here are a few homegrown lessons from an urban homesteader in...

Eating Grass-Fed vs. Corn-Fed: Where’s the Beef?

Cows eat grass. As ruminants, they’re naturally equipped for it: their special stomachs easily digest their foraged fare. When they eat corn or soy, as...

Getting Figs

If you think you don’t give a fig about figs, you’ve probably never had a fresh one. A perfectly ripe Black Mission is a far...

Reviving Snout-to-Tail Cooking in Berkeley

“Snout to tail, root to shoot”: that’s the rallying cry at Revival Bar + Kitchen in Berkeley, and with dishes like carrot-top pesto, the Mixed...