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Sour Cherry and Apricot Tart

Sour cherries can be persnickety. First, they're hard to find. In Los Angeles they seem to be available in most of the Armenian markets near Glendale for about two and a half weeks in June. However, don't look for them in the produce aisle, go straight to the checkout counter. If you don't see them ask. Sometimes they hide them. I guess they don't want you to mistake them for sweet cherries (though, frankly, that would be hard to do – they cost twice as much). They're also smaller and more "fluorescent". Their diminutive size can make them hard to pit too. It takes a pretty persnickety cook with a lot of patience to prep a pound of these little buggers. Read More

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About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.