Grandma Pauline’s Traditional Sicilian Stuffed Artichokes
Grandma Pauline’s Traditional Sicilian Stuffed Artichokes Family recipe from John Sigona, owner This artichoke recipe evokes vivid memories of my childhood when our extended family...
Grandma Pauline’s Traditional Sicilian Stuffed Artichokes Family recipe from John Sigona, owner This artichoke recipe evokes vivid memories of my childhood when our extended family...
Simple, Healthy, Delicious Cooking with Carmelo featuring Cherimoya Almost everyone has a favorite way of eating cherimoya, whether it be out of hand, in a...
Simple, Healthy & Delicious Cooking with Carmelo: Asparagus My one caution about asparagus is not to overcook it, and that’s a pretty universal sentiment. Even...
St. Patrick’s Day Murphy’s Brownies In honor of St. Patrick’s Day, Peter, our in-house wine guru, passed along this recipe saying it’s a “must try”...
Reader Recipe: Grilled Baby Artichoke Spiedini With Lemon-Thyme Aioli This recipe, submitted by our friend Luisa Ormonde of Luisa’s Catering in San Carlos, is simply...
In The Kitchen with Sigona’s: Artichokes If you’re encountering artichokes for the first time, these jumbo gems may seem a bit intimidating, but don’t let...
Reader Recipes: Meyer Lemons As a result of our posts on Meyer lemons, a few of our readers have sent in tried and true Meyer...
Simple, Healthy & Delicious Cooking with Carmelo featuring Meyer Lemons Meyer lemons are a favorite among backyard gardeners, amateur gourmands and renowned chefs alike for...
In the Kitchen with Sigona’s featuring Strawberries With Valentine’s Day just around the corner, we’re taking more of a dessert approach with strawberries. Below are...
Reader Recipe: Individual Cauliflower Gratin This recipe, sent in by our friend Luisa Ormonde of Luisa’s Catering, is a great alternative to scalloped potatoes or...
Are you a fan of cherimoya? How would you describe the flavor of this tropical fruit? Some say it tastes like a banana & a pineapple with a custard-like texture. One thing we can say for sure is it's one of our favorite, unique, tropical treats! These are grown in Carpinteria, California, near Santa Barbara. In this video, Robbie Sigona, director of Sigona's Farmers Market, shares tips for selecting, storing and eating cherimoya. Make sure you watch out for the seeds (they're not hard to miss, but they're inedible). Let us know if you use cherimoya in recipes or if you prefer eating them simply with a spoon. Visit us in Redwood City or in Palo Alto at the Stanford Shopping Center, in California.
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