1) Harvest 1 cup of nasturtium seedpods from the base of the stems when they’re still young, tender, and green. (Mature seeds, which are bitter, often have red or black spots.)2) Combine 1 teaspoon salt and 1 cup filtered, room-temperature water to make a brine. Fill a pint-size mason jar with the seeds and 1 tablespoon each of... MORE

Frosty margaritas are to summer what peanuts are to baseball—the ultimate complement. Unfortunately, these sweet-tart cocktails are often too monotonous to be memorable. Instead of serving the same old uninspiring mix, the following spots shake margaritas that showcase unexpected flavors and unusual ingredients worthy of remembering. ______... MORE

If breakfast is your key to a productive day, consider the hearty treasure found at LoDo’s Mangiamo Pronto. The sunny Italian cafe bakes its granola each morning and tops each order with two scoops of organic Greek yogurt. Add to that a side serving of house-made spiced fruit compote that includes raisins, figs, and peaches. You’ll like it so much... MORE

If you’ve got ties to New England, you know what a summertime feast should look like: a picnic table piled high with lobster, shrimp, clams, and mussels; drawn butter in shallow bowls; and—eventually—a heap of empty shells and crumpled napkins. In other words, a straight-from-the-sea, lick-your-fingers-good mess.  Now, take that concept, add... MORE

1: Add 1 cup flour, ½ cup organic, nontransfat shortening (such as Spectrum), and ½ teaspoon of salt to a bowl. Break up the shortening into pea-size pieces using the side and back of a fork. Slowly, add 3 to 4 tablespoons of ice water and fold the dough over itself. Be careful not to overwork it.2: Dust a work surface with flour and form the... MORE

Stick it to Me Bay Area alums Nate Barnett and Ezra Malmuth bring organic food to the street in their hot food truck. With eats that sizzle on the grill (the aroma pulls us in from blocks away), it’s no surprise Stick it to Me is in high demand on sunny days. The menu caters to carnivores and veg-heads alike, boasting hearty Korean barbecue angus... MORE