| Mar 23, 2013
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...
| Jun 21, 2013
| 4:42 PM
Rebecca Solnit's latest book, "The Faraway Nearby" (Viking: 260 pp., $25.95), began with a delivery of 100 pounds of apricots.
"It was like a trumpet blew and said, 'You're entering the world of narrative," the 52-year-old author recalls by phone from...
| Jun 22, 2013
| 9:15 AM
The brewers at Hangar 24 have been busy. The Redlands brewery has six new or seasonal beers on tap for the summer and three of them are made with produce from the farmers in the Redlands community. From blood oranges to Bing cherries, they're putting...
| Jun 12, 2013
| 2:44 PM
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...
| Jun 7, 2013
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,...
| May 31, 2013
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...
| May 23, 2013
| 5:36 PM
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.
DEAR KAREN: What an interesting tart this is--especially its...
| May 16, 2013
| 6:48 PM
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.
| May 11, 2013
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
| Apr 24, 2013
| 6:48 AM
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....
| Apr 2, 2012
| 4:33 PM
New cookbook: 'Ripe: A Cook in the Orchard' by Nigel Slater...