receipts

I make egg and avocado sandwiches most mornings when both ingredients are ready on the San Diego hillside. The combination is fast, filling and flexible.

I blend banana and avocado smoothies during the weeks when both fruits are ready on the San Diego hillside. The combination is simple, thick and naturally sweet.

I make avocado toast most mornings during peak harvest on the San Diego hillside. The method is simple: ripe fruit, sturdy bread, a little salt and acid.

Durian sorbet is the dessert I reach for when a Monthong ripens faster than we can eat it fresh. Sorbet keeps durian (Durio zibethinus) at the center of

A durian smoothie is the fastest way I know to turn a skeptic into someone who will at least tolerate the king of fruits. Blending tames the smell, the

If you have ever walked through an Asian market here in San Diego and caught a whiff of something that smells like a mix of gym socks, diced onions, and

Most people expect honey to be a sugary explosion of floral sweetness, a comfort food that coats the throat with pure saccharine joy. But if you were to

The distinct perfume of a ripe Feijoa—also known botanically as Acca sellowiana, or colloquially as Pineapple Guava and Guavasteen—is something that stops

Every year around late October here in San Diego, my backyard transforms into a minefield of green, egg-shaped grenades. If you grow Feijoa sellowiana

If you live anywhere near the coastal foothills of San Diego, you know exactly what happens come late October. The air suddenly smells like a confusing