We all know that fruits and veggies that are currently in season are going to taste better and be more affordable than those that aren't but remember what's in season when can often be a bit of a challenge.

True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.

We've all stared down a sad, empty fridge at too-late-for-a-supermarket-run-o'clock on a weeknight, willing some higher power to magically replenish the shelves while our eyes are closed.

What I'm about to say may upset you and if that's the case, I sincerely apologise. I think beef is just OK. Hear me out.

Restaurants that serve a wide range of interesting and tasty food for non-carnivores used to be somewhat hard to come by. As the diet has grown in popularity, restaurants that serve vegetarian and vegan fare that's interesting, delicious and in some cases, very Instagrammable, have popped up all over Sydney. Here are 10 of the best places to eat in Sydney if you're a vegetarian or vegan.

The Bloody Mary is a drink for all seasons, but there can be something unpleasant about sipping thick, soup-like concoctions. If you'd like a easier-to-drink version of the savoury brunch cocktail, skip the mix entirely and make your own with freshly pureed tomatoes.

Morel mushrooms are two things: Delicious and expensive. If you are going to shell out the required dough (or go through the trouble of foraging them), you want to make sure you get to enjoy every bit of their rich, meaty flavour.

During any weekend dinner party or barbecue night you can almost guarantee it: Somebody is going to bring a bowl of terrible coleslaw to your home, and you're going to have to pretend you like it.

The tough end of the broccoli doesn't get much love. I'm not talking about the little bit of "stem" attached to each floret; I'm talking about the big ol' woody honker that usually gets tossed into the compost. These guys are actually super easy to incorporate into a meal; you just need to treat them right.

After an E. Coli outbreak scare in the US, many were wary of using cos lettuce - which mean Caesar salads dropped off the menu. It doesn't have to be that way though. The bright side is that the US crisis has given us a wonderful opportunity to talk about three other plant parts that make really excellent Caesars.

If you're chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan - and that simply won't do.

My diet may veer more towards "raccoon" than "rabbit," but I am actually an enthusiastic salad consumer. It's not because I'm a large fan of eating things that are good for me, nay; it's because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavour parade, salads should be consumed from very large mixing bowls.

The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.

No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.

Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn't fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced (or some would say "societally acceptable") approach.

Tender, sweet asparagus stalks are about as springy as it gets, but their tough, fibrous ends have to be removed before they can take their place at the table. These are usually tossed (or composted), but they can actually be used to make little green soufflés.

It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.

Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops.

Dear Lifehacker, I've been tossing up the idea of selling the homegrown vegetable and fruit produce from my garden. I was thinking about local farmers' markets and cafe's. I was wondering what regulations and permits I would need to be aware of. Could you help me?