Preheat the oven to 375F. Wash and pit the pluots, and then cut them into 1/2-inch slices. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set ...

Have you ever come across pluots, aka dinosaur eggs, at the grocery store or farmers market? The most common plum-apricot hybrid is about the size of a small peach and has a smooth, speckled ...

Pluots and cucumbers are delicious on their own or chopped up in summer salads. But if you combine them, they not only make a delicious salsa, they go really well with fish. Summer is my favorite time ...

Note: “Blooming” the gelatin, i.e., letting it soak for 3-5 minutes, helps ensure a smooth final result. 6 cups half-and-half 6 cups cream 1/2 teaspoon salt 21/2 teaspoons green cardamom pods, toasted ...

Cook’s notes: Xanthan gum is a plant-based thickener or stabilizer. In this recipe, it is used in place of egg yolks to help thicken the gelato. Xanthan gum is found in many markets, including Whole ...

1/2 pound butter, at room temperature (2 sticks) 1. Preheat oven to 350 degrees. 2. Combine all the dry ingredients for the crumble, making sure to break up any lumps of sugar. Using your hands, work ...

It's hard to believe that the pluot didn't show up in the marketplace until 1989. The sweet stone fruit is now a staple at farmers' markets and is among the most beloved fruits in the locavore's diet.

Combine flour and salt in large bowl. Using a pastry cutter, cut shortening into flour mixture until it resembles coarse meal with pea-size lumps. Add water and mix until the dough holds together.