Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence.
The bottom layer is a “salted” caramel made using soy sauce and brown sugar; it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert.
California produces about 80% of the country’s fresh cut flowers — more than any other state, because that is how we roll — yet, less that 25% of all the flowers used in the U.S. are domestically produced.
Growing your own food is a powerful tool to fight food waste and climate change. Food from your garden means fewer food-related vehicle emissions, less packaging, and less waste.
You’ve never eaten a yam. While yams are found throughout the U.S., they aren’t yams. They are sweet potatoes.
