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Los Angeles, Ca, –This is one of my favorite from years ago and it seemed perfect for this time of year. Apples, apples, apples…Late fall is in the air and we’re still talking about apples. Every year I have this goal…
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The persimmon, what is it and how to use it. At first glance persimmons are beautiful and interesting, then the frustration of uncertainty sets in. Though prevalent in California they are hard to come by in many regions of the…
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Eggs quiche, scrambled, poached, fried or Benedict. It doesn’t matter which way, they’re cooked they’re all delicious. What kind of eggs should you buy: This is a tough question but, thankfully, there is really no right or wrong answer. Most…
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Contributed by: Elizabeth Payne LOS ANGELES, CA, September 21st, 2016- Charcuterie? What is that? It’s a fancy French word for the sort of meat products you’d find in a deli- salami, sausage, cured and smoked hams and fowl, pate, and many,…
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Imagine a sweet, perfectly acidic tomato that is rainbow colored and has a shape that even artists are envious of. What kind of tomato is this you ask? An Heirloom Tomato. The seeds of only the best tomatoes have been…
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