As Featured In...
From Food & Wine, Nov 2008
“They puree it into a sweet-tart salad dressing with figs to toss with mixed greens, bake it into surprisingly moist and pour it into a crunchy granola pie shell, then top it with warm apricot preserves...” MORE>>
Last updated November 2008 lastArticle = 11/2008 and lastAward =
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