The bold, the bad, the beautiful.
Denial is not just a river in Egypt: it's what happens when you get back from vacation.
A going away present, from plums, to you. And it all happens in one bowl.
In dinner -- and in life -- it's the little things that count.
Start your day off right with something sweet and cool.
In place of a heart of gold, stone fruits have a hard pit. With a few easy tricks, remove that pit and start enjoying the summer's juiciest, most colorful fruits.
Follow plums from a neighborhood tree to delectable toast.
It's all about playing with scale this week in Walker and Addie's lunch. Are those normal-sized sandwiches and giant pretzels? Normal pretzels and enormous grapes? Well, let's let Amanda explain: We had leftover slider rolls from our last photo shoot, and I figured my kids would love them for sandwiches -- they're just their size. Ham sandwiches are a good canvas for experimenting with new flavors. Here, I layered smoked ham with mayo, anchovy sauce, a slab of green zebra tomato, and arugula. The rest was a snap -- potato chips, pretzels, and Italian plums from the Greenmarket. Ah, Italian plums. Got it. What's in your lunch today?
7 unique ways to use plums.
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)
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