Recipes

This super-simple Persimmon Pie—a Southern favorite—has a rich, creamy texture with a minimum amount of fat.

Bottled pomegranate juice is available at many specialty stores and supermarkets. To make your own, place pomegranate seeds in a blender and pulse gently to just break the juice sacks, but not enough to pulverize the seed pits.

Juicy figs laced with fragrant spices star in this pie, memorable for a taste that is savory rather than sweet.

Autumn’s harvest of Anjou, Bosc, and Bartlett pears gets a colorful lift from juicy raspberries.

This flaky, moist crust has less fat than a typical crust, but no less flavor.

Brimming with juicy apples and tangy cranberries, this lovely pie is best served fresh out of the oven— à la mode is a must!

Serves 4 / This delicious fall entre is rich in omega-3 fatty acids that affect your nerve-cell function, increase

Chicken With Sun-dried Cranberries And Tarragon November, 2002 Serves 4 / Chef Mara Jernigan, owner of Vancouver

A Taste Of The Northwest Several Vancouver Island chefs share their favorite sea-inspired creations By Laurel