You might consider growing some of your own mushrooms to cook and eat. It’s a treat.

Pumpkin meat may be prepared for eating just as you cook other squashes: whole roasted; cut into large or small sections that are then boiled, steamed or roasted; even microwaved. Photo: Annie Spratt on unsplash

Whenever you seek to add vibrancy, color, a bit of saltiness, or the tang of acidity to a dish, see if some preserved lemon might do the trick.

How shall I dine thee? Let me count the ways.

“This is the best method for cooking beets. It produces beets that are firm and not at all waterlogged. And it’s easy, neat and convenient.” Mark Bittman

The French have a way with radishes. They butter them, both raw or cooked (yes, you can—and profitably—cook radishes) which serves to cut the radish’s pepperiness and, well, it is so French to butter stuff.

People in many cultures love to eat special foods that usher in good luck, longevity, abundance and hoped-for wealth in the new year. Among many such is the pomegranate.

The olive and olive oil were and are essential elements of the Mediterranean, therefore Jewish, diet. Moreover, they are foundations of the Jewish religion.

Mustard is one of the more ancient of food flavorings. Photo by Marco Verch on flickr

It’s astounding to note the history of the popularity of oysters in this country between the War of Independence and the heyday of the Western Expansion.

Little else adds so much flavor to so many foods or preparations than the simple dried ‘shroom.

While they are at their peaks, stone fruits are some of the more delicious, and healthy, fruits that we can eat.

One fine way to smuggle some of summer into other seasons such as fall and winter is to cook with dried fruit.

Learn much more about eating tinned fish than its place in the tuna salad sandwich.

We eat anchovies all the time without knowing it, mainly because we don’t see them coming.

As August and September are to zucchini, June and July are to rhubarb. Photo by Johnny Gleason on unsplash.

Yes, olives are an acquired taste. You acquire them; you taste them. Done.

Your favorite tomato ought to be the last one that you ate. Always wait until a tomato is ready for you, not you for it.

Homemade mayonnaise: an ever so slightly piquant matrimony of egg yolk and oil, waxen and glossy, made by hand this very day.

Spicy peach-accented guacamole, a reminder that the full name of “guacamole” is “guacamole salad.”