VEGETARIAN

Early summer in Sonoma County marks the beginning of summer squash season, one of the most prolific vegetables during this time of…

This “free-spirited” cocktail uses a tea brewed with the spices and flavor profile of local gin distillery Sipsong’s Indira Gin. With botanicals like hibiscus,…

Anchovy season in San Francisco is fleeting, lasting just a few weeks in midsummer. Each year, we look forward to it with…

Fern Bar’s Creme de la Femme cocktail is a bright and floral take on a Gin Sour. Sour cocktails were popularized in…

Our pizza style at Lowell’s was passed down via Seattle restaurant Café Lago, which still serves up wood-fired pizza near the amazing…

My favorite time to put burrata (a fresh mozzarella typical of the south of Italy) on the menu is when that first…

The humble beet is my favorite root vegetable. Whether golden, pink, or red, it’s a great addition to salads, appetizers, or served…

The scones from this recipe have been on the menu at Lowell’s since we opened. A classic breakfast staple, we like to…

One of Fern Bar’s talented bartenders Matt Katzin came up with the recipe for our spring twist on an English classic and…

This delicious liquid with its myriad shades of amber and gold can add flavor and mouthfeel to so many dishes that is…