Summer is here and lucky for us, Miro Chef Gavin Mills shares this recipe for corn and tomatillo salad with crispy pig ears and green harissa. Vegetarians, this salad stands up just fine on its own without the pig ears.
At the market this week, Chef Ken Takayama shops for squash blossoms that will fit perfectly around soft-boiled eggs for a ratatouille dish on the menu at Mélisse. Farmer Casi Richie shares tips for how to choose the best tissue paper-thin squash blossoms at the market.
Frog Hollow Farm returns to the market this week with juicy organic Golden Sweet apricots. Golden Sweets have an extremely short season so pastry chef Valerie Gordon is stocking up. She’ll be working the apricots into salads, pies and jams at her Echo Park, Grand Central Market and Silverlake shops.
It’s Memorial Day weekend. That means it’s time to dust off the old backyard smoker and throw some — wait for it — beets on the grill. In Santa Monica this week, Baltaire Chef Travis Strickland shares his “set it and forget it” smoked beet recipe with Laura Avery. Then Farmer Chris Edwards gives us the scoop on what goes into growing organic beets at the Rutiz Family Farm.