More than 230 crops are grown in California's Central Valley, including half of the country's nuts, fruits, and veggies. (Ninety percent of the world's almond supply is also grown here.) So we need to do something about this drought.
L.A. has never had any shortage of venues for the art of cooking--and, if the number of pictures taken of kitchen interiors over the years are any indication, fascination with the culinary arts is nothing new to us.
This apricot tart is simple, gorgeous, and just as delicious for dessert as it is for breakfast. Serve it in the evening with sweetened whipped cream that has a dash of rum stirred into it, or serve it in the morning with a spoonful of yogurt.
There are so many varieties of this American classic. Whether you prefer them coated in a sweet chili sauce or paired with tabasco maple butter, there's really something for everyone's fried chicken cravings.
One of his most celebrated culinary creations is Fried Cereal, which he was kind enough to share with us. It's meant to be eaten like popcorn -- just more colorful and fun. Bring it to a party or your couch!
When Gerald Frazee worked as a butcher in Reedley, California during the 1950s, he had to throw away the less popular cuts of meat. His customers would almost never go for brain, heart, or tongue when there were pork chops to be had.
Gardening seminars, canning workshops, special dinners and more.
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