Fragrant, floral, and delightfully tangy, this jewel-toned syrup captures the essence of ripe cherry guavas at their peak. With subtle notes of rosewater and tropical fruit, it’s as versatile as it is beautiful—perfect for drizzling over ice cream, stirring into cocktails, or adding a splash of sunshine to smoothies and desserts. Fresh cherry guavas from...Read More

This quick and flavorful Easy Shortcut Aioli delivers all the zesty, garlicky goodness of traditional aioli without the fuss of emulsifying raw eggs and oil. With just a few pantry ingredients — mayonnaise, fresh lemon juice, and minced garlic — you can whip up a creamy, tangy sauce in minutes. It’s the perfect companion for...Read More

Learn how to make dried persimmons in your oven or dehydrator. Turn fresh Fuyu persimmons into sweet, chewy snacks for salads, baking, and homemade gifts.Read More

Crisp, slightly sweet, savory with rosemary, and packed with fruit, nuts, and seeds, these twice-baked crackers are the kind of thing that instantly makes a cheese board feel special. They’re elegant enough for entertaining, but surprisingly simple to make at home — and far less expensive than the gourmet versions sold in specialty markets. The...Read More

Pomegranate molasses is a staple in Middle Eastern cooking and one of those magical ingredients that instantly transforms a dish. Its tangy-sweet flavor adds both brightness and depth—much like wine does—making it an essential pantry item. Use it to enrich salad dressings, stews, and marinades, or brush it onto chicken, lamb, or pork as a...Read More

Just when apples, pears, winter squash, and pumpkins begin taking over the farmers market, there’s one last taste of summer tucked among the fall produce: fresh California-grown blackberries. Along the Central Coast, our mild climate allows local growers to stretch blackberry season well beyond the height of summer. Some varieties naturally ripen later, while newer...Read More

If you’ve ever walked past a basket of fresh guavas at the farmers market and wondered exactly what to do with them, you’re not alone. Their heady, tropical fragrance may be familiar, but fresh guavas are still something of a mystery to many home cooks. That’s a good reason to take some home. Fresh guavas...Read More

Even as summer winds down, a warm afternoon is still a good excuse to fire up the grill. This jerk-inspired chicken gets its bold flavor from Scotch bonnet peppers, allspice, scallions, ginger, lime, and dark rum. Give it an overnight soak in the marinade, then grill it slowly over indirect heat for tender, fragrant chicken...Read More

There is apple pie—and then there is Southern apple pie. This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled...Read More

Fresh chestnuts are one of fall’s fleeting pleasures—and they’ve arrived at the farmers market. Find locally grown chestnuts now at Minazzoli Farms, but don’t wait too long. Their season is short! There is something wonderfully old-fashioned about a basket of glossy brown chestnuts. Long before they became immortalized in holiday songs, chestnuts were an important...Read More