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Why eat locally? Because it will be the best peach and apricot you've ever had
When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done...
Tags: Fava Beans, Strawberries, Father's Day
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Farmers Markets: High-flavored fruit varieties sell fast
This week may be the best of the year for high-flavored fruit that's worth a special trip to local farmers markets, because it's almost never available elsewhere. Start with boysenberries, whose rich, complex, sweet-tart flavor reflects their ancestry,...
Tags: Strawberries, Pies and Tarts, Farms
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Farmers Markets: It's prime time for apricots
After a month of mediocre early-season apricots, the prime varieties, sweet, juicy and flavorful, are here or will be soon. Beyond the celebrated Blenheim, there are other worthwhile varieties, and a few are even better. Here are the leading apricots...
Tags: Jams and Jellies, Whole Foods Market, Pies and Tarts, Farms, Japan
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Greek culture
We spoon up so much yogurt at breakfast, lunch and dinner that we spent $7.3 billion on the tart stuff last year. Its creamy texture and good-for-your-gut benefits are draws. So are the varieties: full fat, nonfat and low fat; organic and conventional;...
Tags: Lifestyle and Leisure, Onions, Pies and Tarts, Recipes, Salads
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Recipe: Bulgur pudding with fruit, nuts and honey
1 hour. Serves 6 2 1/2 cups water 1/4 teaspoon salt 1 1/2 cups bulgur, medium-coarse (No. 3) or medium (No. 2) (about 8.25 ounces) 3 to 4 cups whole milk, more if needed 1/3 to ½ cup walnuts, divided 1/4 cup toasted almonds, divided 6...
Tags: Pistachios, Cinnamon, Honey, Garbanzo Beans, Walnuts
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Pistachio-cherry tart, mirin-sauced pork, granola bars
DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...Tags: Cherry Pie, Cherries, Pies and Tarts, Honey, Coconut
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Recipe: Lamb burgers with Sephardic charoset
Active work and total preparation time: 20 minutes 1 pound lean ground lamb 1 recipe Sephardic charoset Salt Freshly ground pepper 1 tablespoon oil * Combine lamb, charoset and salt and pepper to taste in large bowl. Knead into ball, divide into 8...Tags: Lifestyle and Leisure, Alcoholic Beverages, Hamburgers, Dining and Drinking, Foods and Beverages
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Intersections: A short visit to Fresno brings things full circle
I've been determined to go to Fresno for a long time. When I was younger, I used to browse through shipping labels at swap meets, and came across beautifully designed orange and peach labels from forever ago that hailed from the San Joaquin Valley. It...
Tags: Awards and Prizes, Immigration, Pulitzer Prize Awards, Entertainment Events
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No longer just a fad, quinoa here to stay
EntreeBy Susan Russo for Oneforthetable.com When I first wrote about quinoa some years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no...Tags: Lifestyle and Leisure, Shallots, Cherries, Pistachios, Dressing and Stuffing
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Community notes Wednesday, April 24, 2013
Birth A son, Jayzen Michael Rowe, was born to Adam and Holly Rowe of Petoskey at 11:33 a.m. on April 22, 2013, at McLaren Northern Michigan in Petoskey. Jayzen weighed 7 pounds, 10 ounces and was 19 inches long at birth. His sibling is Olivia Grace....
Tags: Criminals, Lifestyle and Leisure, Methodist, Libraries, Crime Victims
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Versatile haroset isn't just for Passover
Haroset, a blend of fruit, nuts and wine, is probably the most popular food of the eight-day holiday of Passover, which begins on Monday night. For the Seder, the feast commemorating the exodus of the Hebrews from Egypt, haroset is spooned onto the...
Tags: Holidays, Matzoh, Wines, Cinnamon, Apples
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Recipe: Haroset bars
Total time: 1 hour, 20 minutes, plus cooling time Servings: 16 bars Note: You can substitute ½ cup chocolate chips for the chocolate chunks. If making the bars ahead, store them in an airtight container at room temperature. 1/4 cup finely...
Tags: Matzoh, Potatoes, Butter, Walnuts
Jun 12, 2013
|Story| Los Angeles Times
Jun 7, 2013
|Story| Los Angeles Times
May 31, 2013
|Story| Los Angeles Times
Jun 5, 2013
|Story| Chicago Tribune
May 11, 2013
|Story| Los Angeles Times
May 23, 2013
|Story| LAT - HOLD Archive
May 20, 2013
|Story| Los Angeles Times
May 16, 2013
|Story| Glendale News Press
Mar 20, 2013
|Column| Tribune Media Services
Apr 24, 2013
|Story| Petoskey News
Mar 23, 2013
|Story| Los Angeles Times
Mar 23, 2013
|Story| Los Angeles Times
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