Cook with the year.
The grocery store offers everything, all the time. Each month, Seasonal narrows that down — the handful of ingredients worth buying while they're at their best, one flavor that works across the week, one drink that captures the season.
Your cooking stays exactly as it is. It starts to taste like the month.
November is when San Diego's evenings finally turn. The days still reach the high sixties, but the nights drop into the fifties, and for the first time since spring an hour with a pot in the oven sounds good. The first satsumas arrive, and the cool-weather vegetables come back — leeks, fennel, chard, cauliflower, Brussels sprouts. The month cooks at two speeds: one slow pot and one soup for the weekend, and quick, crisp, bright cooking the rest of the week, from the air fryer and the wok. Everything below comes from one store and a fish market.
Read the November edition →Every edition stays readable. The month passes; what it taught doesn't.