Califonia Bountiful


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  • Apple crostata with rum caramel

    There's a reason caramel and apples are a classic flavor pairing: They're perfect complements! This dessert is a free-form pie of sorts, which chef Becky Reams says is easier than making a traditional pie in a pan and just as delicious. In addition, the rum caramel adds another layer of complexity to the finished dish.

  • Cucumber and green bean salad with feta vinaigrette

    This salad feels more substantial than a typical all-lettuce variety, thanks to the many bright, crisp vegetables and hearty feta-based dressing. "It's also very forgiving," chef Becky Reams noted, "so you can up the ante of radishes if you love them, or nix them in lieu of extra cucumbers or tomatoes if that suits you."

  • Kabocha squash gnocchi with brown butter and sage

    Gnocchi is one of chef Becky Reams' favorite pastas to make: "You don't need any special equipment to prepare them, and the final texture of these little savory pillows is divine. They're also very engaging to make, as you're forming them with your hands, so it's a great activity to make with friends or family."

  • Glazed beets with labneh and dill

    Thanks to their meaty texture, beets are a great option for a vegetarian main course or a hearty side dish. The nutrient-dense vegetables pair well here with bright dill, tangy labneh (a soft, Middle Eastern-style cheese) and chef Becky Reams' secret ingredient: pomegranate molasses.

  • Hanger steak with roasted potatoes, gremolata and pickled red onions

    Hanger is Becky Reams' favorite cut of steak. Years ago, it was known as the "butcher's cut" because only butchers knew its true value in both flavor and tenderness. Here, Reams sears it in a cast iron skillet and serves it with potatoes, a bright garlic herb sauce and tangy pickled onions.

  • Corn, fregula and Sun Gold tomato salad

    Fregula looks like a grain, but it's actually a toasted semolina pasta, similar to Israeli couscous. Not familiar with fregula? Here's a delicious introduction.

  • Dark chocolate budino with blueberries and basil

    This dense, Italian-style chocolate pudding requires no tricky techniques. Wangler and Cenami recommend letting it cool completely before covering the bowls with plastic wrap, to avoid condensation and drips.

  • Summer melon with shiso and sumac salt

    Inspired by Mexican fruit stalls that sell wedges of fruit and jicama topped with chile salt, this simple DIY version gives everyone an opportunity to make their own mini-melon wraps.

  • Yangmei thumbprint cookies

    These thumbprint cookies are a family tradition for Calmei co-founder Charlie Lucero, whose mom, Cindy, originally made them every Christmas with different fruit fillings. The cookies are so good, she said, that she's been making them throughout the year, these days with the addition of yangmei.

  • Heirloom tomatoes with basil salt and ice lettuce

    Basil salt can be stored in the freezer for uses other than accenting a platter of heirloom tomatoes. Try it tossed with popcorn or sprinkled on avocado toast, bruschetta or peach toast.

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