Archive for May 2025

With Spring’s return and Summer close behind, the world- and our tables – begin to bloom. Farmer’s markets and grocers are bustling with overflowing tote bags filled to the brim with crisp greens and just-picked berries. Elsewhere, zesty, juicy  citrus fruits hang low on warm, sun-drenched branches, ready to be plucked. At Stanford’s, each dish…