Summer plums and homemade pistachio frangipane are front and center in this delightful galette.
There’s no question that this dessert is absolutely, positively plum good.
After all, it’s loaded with summer’s juicy, sweet plums.
And they rest on a layer of homemade, creamy, rich pistachio frangipane.
“Plum Pistachio Galette” is from
“Sheet Pan Sweets” (Union Square & Co., 2022), of which I received a review copy.
It’s by Seattle’s Molly Gilbert, a cooking instructor and former recipe tester for
magazine, who has become an authority on sheet-pan recipes, with this her third book on the topic. Saveur Read more
A jumble of colorful summer peppers and stone fruit star in this lively tasting salad.
Besides ones from my own home state of California, the wines that I find myself probably sipping most come from our neighbor to the north — Oregon.
Especially because Pinot Noir happens to be one of my favorite varietals, and grows exceedingly well there.
So, I couldn’t have been more overjoyed to see a new cookbook that highlights not only Oregon’s more than 50-year-old wine industry, but its rich food traditions found at its storied wineries.
“Oregon Wine & Food” (Figure 1), of which I received a review copy, is by my friend and colleague Danielle Centoni, who wrote it with fellow food writer Kerry Newberry.
The book spotlights 40 of Oregon’s top wineries, with two signature recipes from each one that each come with a wine pairing.
Chunks of strawberry chocolate dot these chewy-licious cookies.
Other gals may covet a Prada purse or a pair of Louboutin heels.
This Food Gal? For the longest time, I had my eye on strawberry chocolate.
That would be the
Valrhona Strawberry Inspiration Baking Chocolate that I spied online.
It’s white chocolate thoroughly combined with freeze-dried strawberries to create the prettiest-in-pink baking chocolate discs.
At $20 to $29 for an 8-ounce bag online, they were a splurge to be sure.
The color of these Valrhona chocolate discs is just dazzling.
But I’m worth it, right?
At least that’s what I told myself when I finally went for it.
You won’t believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.
Pork has a thing for fruit.
No matter its form, shape or preparation, pork’s wiles prove irresistible to most any fruit, resulting in a most magical coupling.
If you still have some of this season’s cherries at your fingertips, use them to make “Buttermilk Pork Tenderloin and Grilled Cherry Salad” to get the gist.
This simple grilling recipe is from the new
“Pulp: A Practical Guide to Cooking With Fruit” (Chronicle Books), of which I received a review copy.
Abra Berens, a Michigan-based chef and former farmer, who definitely knows a thing or two about fruit. Read more
Grenache vines at Long Walk Vineyards, which bucks the trend for Pinot Noir in Oregon and specializes in Rhone varietals instead.
Ashland, OR. — Stanford grads Kathy and Tim O’Leary were looking for a second home that would allow them to take a break from their hectic lives in Palo Alto where she was an engineer and he was an attorney.
They started scouting around in a circumference of a 2-hour’s drive away in California before ultimately settling on a spot nearly 8 hours away in Oregon.
That’s why their Ashland winery was dubbed
Long Walk Vineyard. Or so the story goes. You can understand why they extended their search so far north, though, once you gaze upon this this 50-acre historic orchard on a hill that they purchased in 2000.
The 2021 Carignane with charcuterie board that includes the winery’s own honey.
That’s what I found when I visited the beautiful property a couple weeks ago, where unlike most wineries in this region, Pinot Noir is not king, but Rhone varietals are.