Mandarin recipes

I buy at least 20 pounds of mandarins every year from one of our many growers in Placer County for eating and cooking. Most of the mandarins are eaten right out of the bag, but a few make it into salads, drinks, and as glazes or sauces. Experiment a bit and try them on or in whatever sounds good to you. Mandarins are easy to squeeze for juice, and the juice freezes well.


Bake a fall dessert with apples

Ever walk past a bakery with one of those impossibly elegant apple tarts in the window, the ones with the apple slices fanned out in the shape of a flower? Nothing you could ever make at home, right?


Ina Garten’s new book offers make-ahead tips

Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the “Barefoot Contessa” star looked around her East Hampton, N.Y., kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream – but no dinner.


Add zest to desserts with orange peel

When it comes to sweets, I have a surprising trick up my sleeve. And the best part about it? It probably won’t cost you a penny because most likely you already have it, but throw it in the trash.

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