This past weekend at NYC's Union Square farmers' market, peppers were in abundance. They've absorbed all of summer's heat and are in prime season. And I noticed shishito peppers, the small, mild green peppers frequently served in Japanese restaurants, popped up at several stands. Do you cook with shishito peppers? More

Each time I take a vacation I promise myself that I "won't work" and then, at a certain point, I remember that my work is about food, which means life, which means that in a sense, I am always working. With every bite, every inhale and exhale. And blissfully.

So it was when I traveled to Turkey this month. As I write this, I'm still fighting jet-lag and finding bits of pistachio in my pockets. More

A few Sundays ago I was waiting in line at Starter Bakery, my new favorite Bay Area bakery that regularly has a booth at my new favorite Bay Area Farmers' Market in Oakland's Temescal district. I was thinking of picking up one of their delicious little quiche for a late breakfast treat when the woman next to me struck up a conversation. I'm here for the Kouign Amman, she said. (The what?) The Kouign Amman. It's the most amazing pastry I've ever tasted. Buttery, caramely, sweet and salty. It's perfect with a cup of strong black coffee. You have to try one. (Oh. Well … OK!) More

Organic corn from the farmers market is reliably sweeter and tastier than conventionally-grown supermarket corn, but the one drawback is is peeling back the husk and finding a creepy, crawly worm. What are these worms and is the corn they are munching on still safe to eat? More

On a brilliantly sunny Sunday afternoon in Seattle, we hit up the Ballard Farmers Market, strolling through the tree-lined street, learning about the region's seasonal specialties and sampling an impressive variety of artisan foods. There were sweet cherries and strawberries, curlicue garlic scapes, and the most incredible caramels we've ever tasted… More

Fair or not, farmers markets are often viewed as places where wealthy people shop for expensive organic produce. But this week The Atlantic wrote about several studies proving exactly the opposite, that overall the goods from farmers markets in various regions are less expensive than the same items at nearby grocery stores. Surprised? More

This is the market I visited as a kid, and the stalls full of strawberries and pistachios still look just the way they did over twenty years ago. Not much has changed at Soulard over the years, which is a good thing. First opened in 1779, this is one of the oldest public markets in the US. Since 1838, it's existed in its current location in the French riverfront neighborhood of Soulard. More

Cooking with local, seasonal ingredients is something many of us aspire to do more often. And it makes sense: seasonal cooking is such a nice way to celebrate where you live and understand the seasons, meet your farmers at the market, and eat a wider range of fruits and vegetables. So how to start? Here are a few resources that give us inspiration. More

Visitors and shoppers at San Francisco's Ferry Plaza Farmers' Market now have another great source for figuring out what's for dinner tonight: The new, improved CUESA website. CUESA is the organization that runs the year-round, thrice-weekly market located on the San Francisco Bay. They've recently revamped their website and have added a number of new features that are a real help to the home cook — whether they shop at this particular market or not. More

One of the things we love best about visiting farmers' markets is the experience of color, shape, and texture. So we were absolutely delighted to see the work of Deborah Trainer, whose Draw Cook Eat project includes pictures and recipes from an entire year at the Hollywood farmers' market in Los Angeles. More