| Oct 8, 2010
While the weather has careened in the last week from broiling to chilly and sodden and back to warm, and summer produce, such as peaches, peppers and eggplants, continue to be offered at farmers markets, a change is in the air, independent of the...
| Aug 20, 2010
Asian pears, like many fruits, are available year-round from storage and imports. But they are really at their best during the heat of late summer and early fall, when their delicate flavor is freshest and a juicy, crunchy fruit straight from the...
| Nov 25, 2011
| 2:49 PM
With the partial exception of Bartletts, great locally grown pears are scarce at farmers markets in Southern California, where warm winters and disease render cultivation problematic. This makes it all the more special that Al Courchesne of Frog Hollow...
| Nov 4, 2011
The cactus pear is the Rodney Dangerfield of the fruit world, beloved by immigrants from parts of Latin America and the Mediterranean basin but largely ignored by most consumers in the United States. That may be changing, however, as the leading...
| Sep 2, 2010
Pears in pomegranate wine with honey and lemon thyme
Total time: 45 minutes, plus steeping time for the honey and cooling time for the pears
Note: The honey should be steeped with the thyme 1 to 3 days in advance. This can be stored...
| Dec 23, 2010
| 1:31 PM
Greek Yogurt Cheesekcate With Ouzo Poached Figs
15 plain melba toasts (about 4 ounces; not Melba "snacks")
One-third cup walnut halves
2 tablespoons extra-virgin olive oil
14 ounces reduced-fat Neufchâtel cream cheese
1 1/3 cups sugar
| Apr 20, 2011
Count us among the fans of Peter Rabbit Organics' new line of fruit and veggie squeeze pouches for babies, with flavor combos like carrot, squash and apple; pea, spinach and apple; and sweet potato, corn and apple.
Sure, we like that they're convenient...
| Oct 7, 2010
| 1:35 PM
Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious....
| Dec 10, 2010
| 7:29 AM
Total time: 1 hour, 15 minutes plus chilling time for the ponche
Note: Adapted from a recipe by John Rivera Sedlar with Julian Cox. Sedlar writes, "I've always enjoyed this classic holiday 'ponche.' I like how it...
| Apr 4, 2012
| 4:33 PM
Cooking with (and drinking): Ross-on-Wye Perry...
| Apr 2, 2012
| 4:33 PM
New cookbook: 'Ripe: A Cook in the Orchard' by Nigel Slater...
| Oct 17, 2011
| 4:32 PM
The quince doesn't come up often when you ask people what is their favorite fall fruit, but cook them and they turn meltingly tender, with a lovely rosy color and a fragrance and flavor that conjures up pears and spices and maybe a touch of orange...