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The article focuses on readers sharing their opinions on the foods they believe represent California the best. Topics include a craving for California burritos, a tradition of enjoying cold cracked Dungeness crab with special sauce and sourdough bread, and the irresistible aroma of garlic fries at Giants baseball games.

The article presents an interview with author Apricot Irving on her memoir "The Gospel of Trees: A Memoir," with topics including the things she learned while writing it, her inspiration to write the book, and why people should read it.

A recipe for walnut apricot bundt cake is presented.

Two recipes for Cabbage, Onion and Millet Kugel and Sweet Millet Kugel With Dried Apricots and Raisins are presented.

A recipe for sweet millet kugel with dried apricots and raisins is presented.

Recipes for quinoa and cauliflower kugel with cumin and sweet millet kugel with dried apricots and raisins are presented.

If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw. [ABSTRACT FROM AUTHOR]

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes. 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts) [ABSTRACT FROM AUTHOR]

UNLESS your pantry happens to resemble a Middle Eastern or South Asian market, you will probably need to do a little shopping to make this traditional Persian rice dish with the lovely name, javaher polow, or jeweled rice. But it is well worth it, and most good supermarkets can supply what you require. You'll need dried apricots and golden raisins or currants. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. But only a handful of each. You will also need some blanched almonds and pistachios, pinches of saffron and cardamom, and extra-fancy Basmati rice. [ABSTRACT FROM AUTHOR]

HERE is what our personal chef prepared for dinner the other night: seared duck breast with an apricot-orange sauce, wild rice pilaf and haricots verts. He delivered it to the table with professional aplomb and served everyone himself. Though the duck skin might have been more crisp and the pilaf fluffier, my husband and I were effusive with our praise. [ABSTRACT FROM PUBLISHER]

HAVE you recovered from Thanksgiving indulgence? Good, because the surge of revelry starts in earnest now. Welcome to December, the month of parties. Between now and New Year's Day, even occasional drinkers will find numerous occasions to lift a glass. Some of these drinks will be out of your control. At various compulsory functions, you will be handed sticky cups of supermarket eggnog and flinch-inducing wines. These will be graciously received and discreetly disposed of. [ABSTRACT FROM AUTHOR]

Fridays are busy at Sarah's Tent in Deal, a kosher gourmet grocery that is a popular stop for ready-to-serve Shabbat dinners. Entrees include Syrian- and Mediterranean-inspired dishes like roasted chicken with apricots ($7.99 a pound). The days before Rosh Hashana, the Jewish New Year, can be hectic, too, especially when the holiday falls early, while the Shore still beckons, as it does this year; it starts at sunset on Wednesday. [ABSTRACT FROM AUTHOR]

This dish is like an apricot crumble but with less topping -- you don't need much to provide contrast with the tart baked apricots. 8 medium-size or 12 small apricots [ABSTRACT FROM PUBLISHER]

If you want to preserve apricots at their best for a few weeks, cook them down to a puree. Use it as a fresh apricot jam, stirred into yogurt or spooned onto toast, or serve it over melon or sliced peaches. 2 1/2 pounds fresh, ripe apricots [ABSTRACT FROM PUBLISHER]

IS it Thanksgiving if there is no traditional pie with a traditional filling and a crust that the cook obviously fussed and worried over? Sure it is. For those of you who would rather cross the cold Atlantic in a small wooden boat than roll out dough and crimp it, here are some suggestions for homemade desserts that hew to the spirit and flavors of Thanksgiving. [ABSTRACT FROM PUBLISHER]

FOR cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It's not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow. Unlike my earlier 101 compendiums, this one has some recipes that take an hour or more. Still, most are pretty quick. Almost all can be served at room temperature, although the soups should be reheated. Salting to taste is always a given. And if I don't specify a temperature, ''roast'' or ''bake'' means a 375-degree oven. [ABSTRACT FROM PUBLISHER]

Although the Finger Lakes region is New York's primary Riesling territory, Long Island offers a smattering of inviting versions. Aromas and flavors of peaches, apricots and green apples are common in all local Rieslings; the mild, relatively cool 2008 vintage in the East End lent them a brisk, lean character. Two vintners in particular draw upon their personal backgrounds to add a certain German inflection to their Rieslings. [ABSTRACT FROM PUBLISHER]

Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn't until I read Dara Goldstein's ''The Georgian Feast,'' from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables. 2 ounces dried apricots [ABSTRACT FROM PUBLISHER]

An apricot that delivers a mouthful of honeyed richness is a summer treasure. It's a trifle less rare now that John Driver, a California grower, has enough Candycots to sell commercially. He has been breeding them from seeds from Central Asia, apricot's home turf. FUZZLESS Some Candycots are scarcely larger than cherry tomatoes; others are closer to golf balls. They are best for snacking, or in a fruit salad or tart. Angelcots from California (above) are larger, ivory and are a little less sweet. [ABSTRACT FROM PUBLISHER]

THE early-morning sun warms the back of my neck as a friend and I pedal along the open road, rolling past dangling peaches as well as grapes hanging in little clumps on parallel rows of trellised vines. Up ahead, a wood-frame chunk of white rock bearing the vineyard's name signals the entrance to the Plum Creek Winery, and we turn down a short pebbly road and spot a seven-and-a-half-foot metal fowl that's been made from old farm equipment guarding the rustic tasting room. Inside the bright, lofty barn-turned-tasting room, a redwood tasting bar takes center stage. Cozy couches and a hand-woven rug face a well-used sandstone fireplace; local artwork decorates the shop selling homemade preserves, salsas and mustards. But it's the promise of a glass of wine that has drawn us here today. Maybe the sauvignon blanc, with its apricot aroma? Or perhaps the riesling, with its hint of sweet peach and fig? [ABSTRACT FROM PUBLISHER]

WHEN it comes to fresh summer apricots, a fruit-obsessed friend and I have an ongoing debate. She swears by cooking stone fruits to bring out their flavor: poaching them in sugar syrup, baking them into a tart crust, or nestling them under a nutty crumble. [ABSTRACT FROM PUBLISHER]

JOHN DRIVER has flown halfway around the world for apricots. For the past 12 years he has regularly explored the fruit's most legendary growing areas in Central Asia. Last week he started gathering the bounty. [ABSTRACT FROM PUBLISHER]

The article provides information on the seasonal fruits which are available in the U.S. markets, with a particular focus on new varieties of plums and apricots. It is stated that some new varieties like Black Velvet and Flavorella are available in the price range of $3.99 to $4.99 a pound. It is also informed that D'Arrigo Brothers, in the Hunts Point Market, distributes these fruits from California's Central Valley.

A recipe for Apricot Soufflés with Bitter Chocolate Sauce is presented.

The article presents information about the Pluot, a cross between a plum and an apricot and their availability at the Orchard at 1367 Coney Island Avenue in Brooklyn, New York.

Provides tips on how to prepare date or apricot squares.

Presents a recipe for "Apricot and Apple Charlotte."

Presents a list of companies that ship apricots by mail, including Bella Frutta.

Presents information on apricot and its uses in cooking.

Presents the recipe Apricot Mousse.

Discusses the merits of the pluot, a cross between plums and apricots. The interplay of flavors and aromas in the fruit; Lack of tartness common in plums; Their use in desserts; Other characteristics; Role of Zaiger's Genetics in the development of the pluot; Recipes that include pluots.

Presents the recipes Apricot Pit Ice Cream and Aunt Victoria's Biscotti. Ingredients; Instructions on preparing the recipes; Pieces of advice when cooking the apricot pit.