• PASTA WITH SQUID, MUSSELS, SAFFRON, FENNEL, AND CREAM
• CHICORY SALAD WITH ORANGES, PISTACHIOS, AND SHERRY VINAIGRETTE
• SESAME COOKIES, DATES, AND TANGERINES
When I think of seasonal cooking, I think primarily of fruits and vegetables; however, other foods have their season, too. Certain artisanal cheeses are made and eaten at specific times of the year. Traditionally, pigs were slaughtered in the fall, while chicken was a summer meat. Fish and shellfish, the only truly wild foods we still regularly eat (although ocean farms are becoming more prevalent worldwide), have their seasons, too. Wild salmon runs in the spring and summer, while shellfish are best, I think, in the cooler parts of the year. To festively conclude “The Comforts of Winter” seasonal cooking class, I’ve chosen a menu focused on seafood. (more…)
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