| Dec 8, 2012
When I was in my 20s, studying wine and living on very little money in Paris, I couldn't afford to eat in real restaurants very often. But I'd stop at a favorite wine bar a couple of times a week. It always seemed to be cold weather, and the chill crept...
| Nov 17, 2012
Total time: 1½ hours, plus cooling time for the pies
Note: To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump....
| Nov 9, 2012
| 9:53 AM
While farmers markets have proliferated in recent years, demand for fresh, local, seasonal produce has increased even faster. Several types of entrepreneurs have arisen to satisfy this demand, including specialty produce distributors, shopping services...
| Oct 20, 2012
Total time: 1 hour, 20 minutes, plus chilling time for the filling and pies
1/2 cup raisins
1 cup rum, brandy or water
1/4 cup (½ stick) butter
4 large tart apples, such as Granny Smith, peeled, cored and diced into ¼-inch pieces...
| Sep 15, 2012
Total time: 20 minutes
Servings: 12 servings of 2 apple pieces, as garnish
Note: If you prefer more apple pieces for each serving, double the ingredients and cook the apples in two batches.
2 large sweet-tart apples, such as Braeburn (14 ounces to...
| Sep 15, 2012
Total time: 1 hour, 45 minutes, plus cooling time for the cake
Servings: 9 to 12
Note: This cake contains no dairy products and thus is suitable for a kosher meal that includes meat. If you're serving the cake on another occasion, you can serve it...
| Sep 7, 2012
As farmers markets have proliferated in the past decade, many communities now consider a local venue to be an essential amenity, for social as well as culinary purposes. Such was the feeling in Palms, where the Motor Avenue Improvement Assn., comprised of...
| Aug 10, 2012
| 12:15 PM
Most California apples are grown either well north of Los Angeles, in mountains, or near the coast, where cool winters and nights boost production and quality. Ojai, atrociously hot in summer, is better known for its citrus, but in some of its valleys...
| Jul 21, 2012
Why is it that we crave chocolate chip cookies rather than chard? Or bread instead of broccoli? Take heart: It's biological.
"Our attraction to sweets — and salt, carbohydrates and fat — is hard-wired from the Stone Age," says Dr. David Katz,...
| Jul 14, 2012
Your family doctor doesn't work with a teleprompter. And there wasn't a live studio audience the last time you put on a hospital gown — thankfully. Television is great for sports, reality shows and reruns of "The Big Bang Theory," but if you're...
| Jul 9, 2012
| 6:50 PM
Tony's I-75 Restaurant in Birch Run, Mich., is proud home of what might well be the nation's largest BLT. Each sandwich contains a pound of bacon — about 25 to 30 deep-fried strips — stacked about 8 inches high between two slabs of white...