Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Today, stone fruit season brings in a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums. Where did these designer breeds come from? What is the difference between hybridization and genetic engineering?
Make the most of late summer’s luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites’ writers and chefs.