Serve these Texas-style muffins with chili and beans. INGREDIENTS: 2 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour 5 teaspoons baking powder 1 1/2 teaspoons salt 4 tablespoons sugar 2 cups milk 3 tablespoons vegetable oil 3 tablespoons bacon drippings 2 eggs 1 large onion, grated 6 jalapeno peppers, rinsed, seeded, and chopped 3/4...Read More

This special recipe came from Ann Parker, a Georgia native, who used to be a food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, which becomes more pronounced when we’re talking about the foods our mamas used to make when we were growing up, Ann explained, “The secrets to...Read More

For the molds, you can use 1-pound coffee cans or other cylindrical metal containers. This bread freezes well. INGREDIENTS: 1 cup stone ground rye flour 1 cup stone ground cornmeal 1 cup stone ground whole wheat flour 1/2 teaspoon soda 4 teaspoons baking powder 1 teaspoon salt 3/4 cup molasses 1 3/4 cup milk 1...Read More

Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts. Serve this toothsome bread with chowder. INGREDIENTS: 2 cups milk 1/4 cup water 4 tablespoons butter 2/3 cup cornmeal 1 tablespoon salt 1/2 cup molasses 2 packages active dry yeast 1/4 cup lukewarm water 5...Read More

For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps for months when refrigerated. INGREDIENTS: 1 pound fresh quince, peeled, cored, and cut into 1-inch-thick wedges (about 3 cups) 3 cups sugar METHOD: Gently toss...Read More

Quince offers an unexpected and welcome depth of flavor to ‘plain’ applesauce. INGREDIENTS: 3/4 cup apple cider or unsweetened apple juice, plus more for thinning One 1 × 3-inch strip lemon rind 1/4 cup fresh lemon juice (2 lemons) One 3-inch cinnamon stick 1/4 cup sugar plus 1/4 cup, depending on taste 2 pounds fresh...Read More

INGREDIENTS: 8 cups baby spinach, washed OR 8 cups mesclun mix (baby greens) 4 red d’anjou pears, sliced thinly 3/4 red onion, sliced thinly 6 oz. crumbled goat cheese, gorgonzola, or other favorite blue cheese 8 strips Corralitos applewood smoked bacon, cooked until crispy and crumbled 1 recipe Maple Syrup Pecans (recipe below) 1/4 recipe...Read More

Succulent wine-poached pears stuffed with a creamy blue cheese filling are equally delicious as a first course or sophisticated dessert. Poached pears also make a sublime addition to a weekend brunch menu. INGREDIENTS: For Poached Pears: 1 cup granulated sugar 1 cup water 1 vanilla bean, split, scraped 1 sprig fresh rosemary Rind of 1...Read More

Fresh jujubes (pronounced joo-joob) are stone fruits about the size of small dates with a spongy texture and mild apple flavor. The taste ranges from mildly sweet-tart to sweet. Under-ripe fruit can taste chalky or floury, but jujubes gradually become sweeter as they mature. Despite their thick skin, the skin is edible, albeit a bit...Read More

INGREDIENTS: Dressing 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar or honey 1 tablespoon whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper Slaw 4 cups shredded cabbage 2 tart apples, cored and shredded 1 cup shredded carrots 1/2 cup golden raisins (optional) METHOD: In a small bowl,...Read More