The number of craft breweries in the United States continues to rise, almost against reason. But while the number of beer styles being made may run over 70 (or even 100, depending on who you consult), they are almost all Old World styles, or at least an American take on them. If you are looking…
Breaking out of a Bok Choy Rut
I had given up on bok choy, because I was caught in a rut, adding it to my soggy stir-fries and not much else. I felt guilty, because I was really giving up on myself. It certainly isn’t bok choy’s fault—though it should take credit for causing so many impulse purchases. I know I’m not…
How to Make an Upside-Down Cake With (Almost) Any Fruit
Surely everyone is familiar with the classic pineapple upside-down cake, topped with rings of canned pineapple and dotted with neon-red maraschino cherries, all nestled in a brown sugar glaze. What many people don’t know is that nearly any fruit can be subbed in for the pineapple-cherry combo with fresh, delicious results. Read on for our…
What Is a Winery? A Long-Time Debate in Sonoma County
Sonoma County, often called “the other wine country,” is larger and more diverse than its better-known neighbor, Napa. It has more wine-tasting facilities, hosts dozens of hospitality events (weddings, concerts, charity wine auctions), and has faced complaints from numerous residents upset over traffic, noise, litter, and more. Ancillary events bring tourist dollars, so after decades…
Keep It Simple With 3-Ingredient Asparagus Wraps
If you’re looking for a too-easy-to-believe appetizer, then this recipe is for you. It requires a mere three ingredients and just minutes to prepare. The asparagus is easily assembled in advance and ready to pop into the oven or on the grill when you are ready to serve. They make a great appetizer to pass…
Berry-Yogurt Semifreddo
The intense flavors of peak-season berries shine in this incredibly easy and impressive semifreddo. Unlike ice cream, which needs churning to achieve its consistency, this semifreddo is made with a base of airy whipped cream and Greek yogurt and chilled until just frozen, yielding a softer, creamier texture—somewhere between ice cream and sorbet. Totally genius….
Three-Berry Jam
The beauty of this jam is the quickness of both making it and—happily—eating it. You’ll see. I use blueberries, strawberries, and raspberries for this version, but the same method applies to a single-fruit jam or a combination of others, such as blackberries or gooseberries. I like adding strawberries, as they hold their shape slightly better…
Summer Pudding
Summer pudding is a British summer tradition that I, as an anglophile, love to make as often as I can during the short-lived berry season. The pudding must be kept overnight in the fridge, but it’s easy to make—requiring only three ingredients and a little prep—and impressive to serve. If white bread isn’t your thing,…
3 Recipes to Make the Most of Berry Season
Right now is the time to indulge in summer’s abundant, sweet, juices-running-down-your-chin berries. Strawberries, blueberries, and raspberries are coming into their peak season, and I grab them the second they appear at my farmers market. These delicacies represent summer in all of its glory. Berries tend to spoil relatively quickly—two or three days for raspberries…
Candied Bacon Is a Tasty Addition to Father’s Day Brunch
Father’s Day in our house usually means a barbecue in the late afternoon. This year, we are switching it up and having a Father’s Day brunch. There will be a melon berry fruit platter with fresh mint, Prosecco and peach nectar spritzers, creamy scrambled eggs with fresh herbs, and warm scones. The star dish will…
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`