Advertisement
Food

Market fresh: Cooking through the seasons

What's hitting its peak in October? Winter squash. Cutting into a squash can be half the challenge -- some varieties have skins so tough they seemingly require a hammer and chisel. But your diligence will be rewarded. Click here for details.
What’s hitting its peak in October? Winter squash. Cutting into a squash can be half the challenge -- some varieties have skins so tough they seemingly require a hammer and chisel. But your diligence will be rewarded. Click here for details.
(Anne Cusack / Los Angeles Times)
Share

Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.

Food

More From the Los Angeles Times

Advertisement