INGREDIENTS:   Crust 1 3/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter 1/4 cup water or apple cider   Filling 8 McIntosh apples, peeled, cored, and sliced 1 2/3 cups sour cream 1 cup sugar 1/3 cup all-purpose flour 1 egg 2 teaspoons vanilla...Read More

Pickled peaches are an old Southern favorite. They’re great added to salads or served as an accompaniment with grilled meats or a Sunday supper pork roast. INGREDIENTS: 4 cups sugar 1 cup white vinegar 1 cup water 15 whole cloves 4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted...Read More

This dish is true San Francisco Italian fisherman’s fare — simple and fast to prepare. INGREDIENTS: 1 1⁄2 lbs. squid, cleaned and patted dry 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, crushed and finely minced 1 28-oz. can tomato sauce 1/4 teaspoon red pepper flakes 1/4 cup water 1 cup white wine...Read More

INGREDIENTS: 1 1/2 pounds squid, tubes and tentacles, cleaned and patted dry 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cumin, lightly toasted* 1/4 teaspoon red pepper flakes 3/4 cup finely chopped and seeded tomato** 1/4 cup finely chopped red...Read More

Use this sweet-hot salsa on grilled chicken or fish, or serve it with tortilla chips on a hot summer evening. This salsa is full of flavor, and both icy cool and spicy hot, the combination for a summer barbeque. For a refreshing side salad, cut the watermelon into larger chunks and place it on the...Read More

INGREDIENTS: 4 poblano chiles 1 tablespoon butter 1 medium white onion, thickly sliced 1/4 head garlic, cloves separated and skins removed salt and black pepper 2 sprigs epazote 2 cups chicken stock 3/4 cup milk 1 ounce requesón or ricotta 1/2 tablespoon fresh crema 2 corn tortillas canola oil Optional garnish, if desired: Crumbled Cotija...Read More

A delicious egg and dairy-free version of one of our favorite chai ice creams — enjoy! INGREDIENTS: 2 tablespoons chai spices 1 cup water 2 cans (28 ounces) full-fat coconut milk, shaken well 3/4 cup honey (or maple syrup for the vegan version) 1 teaspoon pure vanilla extract Pinch of fine-grain sea salt 1 1/2...Read More

Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers. These grilled mild peppers make a fantastic starter for a party. INGREDIENTS: 1 pound Padrón peppers, washed and thoroughly dried 2 tablespoons extra virgin olive oil Coarse sea salt, such as Fleur de Sel...Read More

INGREDIENTS: 12 fresh California Mission figs, washed and dried 1  vanilla bean, split and opened 1 cup Amaretto liqeuer 1 cup filtered water 1 cup sugar METHOD: Cut figs in half, lengthwise. Fill a large, wide-mouth canning jar with the fig halves. Place vanilla bean on top. Set aside. In a large saucepan, combine amaretto,...Read More

While corn chowder is usually enjoyed as fall and winter soup in New England, corn chowder is a delicious summer soup made with farm-fresh corn and makes a delightful main course for a cool, foggy evening on the coast. For a heartier main course chowder, add more bacon, or minced clams or lump crabmeat and...Read More