With Thanksgiving just a few days away, we are all getting excited! Not only do we get to spend time with loved ones, give thanks and make memories; but we get to eat a delicious feast! My mouth has been watering for a week already.
Very public efforts to improve health and prevent disease by eating right have also spurred the food and beverage industries to develop promising and innovative products that will help individuals as well as stimulate companies' sales.
I don't know about you, but I can never resist the smell of bread pudding baking in the oven. It's one of those things that can drive you a little mad -- and make you want to dig in before it's cooled down enough to eat.
The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.
just when I begin to imagine scurvy symptoms, I spot a jar of gooey goodness made from end-of-season fruits preserved for the winter ahead. Grab a jar, get a spoon and read on. I'm going to unfold the mysteries of these gelatinous treasures.
What better time than the holiday season to celebrate the bounty of California? To make it easy for you, the Conservancy asked chefs and food producers to share a favorite recipe that features sustainable, seasonal ingredients.
Today I offer several gifts for your Thanksgiving table. It is, after all, the one holiday that begs for you to be at the table -- not in the kitchen -- and so some stealth planning and creativity are required.