| 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 5, 2013
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;...
| 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 26, 2012
— It's always an event when "Farmer Al" Courchesne of Frog Hollow Farm shows up at the Santa Monica farmers market, where he'll be selling apricots and cherries for the next month. He's a celebrity farmer in the Bay Area, folksy yet sophisticated,...
| Jun 8, 2012
Amid the seasonal abundance of apricots, cherries, peaches and Boysenberries, it is hard to imagine that a citrus juice would become an object of craving, but few shoppers have any idea just how sweet and flavorful late-harvest Kinnow mandarins can be....
| Mar 23, 2013
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...
| 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 2, 2012
Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer — vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun — and wrapping that bounty in a...
| Mar 20, 2013
| 12:30 PM
By 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...
| May 2, 2012
| 4:47 PM
Jose Vargas, 34, Winn-Dixie chef at the Fern Park store (7800 S. US Highway 17-92) in Seminole County, competed in the 2012 Food Marketing Institute Supermarket Chef Showdown in Dallas. Vargas’ recipe for Bulgur Wheat Aurora with McCormick...