HeyJaredLaura Mclively
- Indexed articles, last 90 days
- 15
- Latest publication
- Sep 23, 2026
- Outlet visibility, for mercurynews.com
- Top 100K sites
- Earliest in this view
- Jul 10, 2026
Latest articles
Recipe: Autumn persimmon scones perfect for breakfast or afternoon tea (opens the original)
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Persimmons are one of fall’s fleeting pleasures, appearing in markets just as the weather finally starts to invite baking again. Their brilliant orange color makes them hard to miss, and their gentle honeyed flavor makes them surprisingly versatile in the kitchen. These scones pair sweet persimmon with toasted pecans, cinnamon and a little cornmeal, which gives the edges a satisfying crunch while keeping the centers tender. I like to use firm Fuyu persimmons here, which can be diced like an appl
Recipe: Autumn persimmon scones perfect for breakfast or afternoon tea (opens the original)
Read excerpt
Persimmons are one of fall’s fleeting pleasures, appearing in markets just as the weather finally starts to invite baking again. Their brilliant orange color makes them hard to miss, and their gentle honeyed flavor makes them surprisingly versatile in the kitchen. These scones pair sweet persimmon with toasted pecans, cinnamon and a little cornmeal, which gives the edges a satisfying crunch while keeping the centers tender. I like to use firm Fuyu persimmons here, which can be diced like an appl
Recipe: Autumn persimmon scones perfect for breakfast or afternoon tea (opens the original)
Read excerpt
Persimmons are one of fall’s fleeting pleasures, appearing in markets just as the weather finally starts to invite baking again. Their brilliant orange color makes them hard to miss, and their gentle honeyed flavor makes them surprisingly versatile in the kitchen. These scones pair sweet persimmon with toasted pecans, cinnamon and a little cornmeal, which gives the edges a satisfying crunch while keeping the centers tender. I like to use firm Fuyu persimmons here, which can be diced like an appl
Recipe: This summery dish is part warm grain bowl, part fried rice (opens the original)
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Forbidden rice gets its dramatic purple hue from anthocyanins, the same antioxidant pigments that give blueberries and blackberries their color. But its appeal goes beyond looks. Legend has it that the grain’s chewy texture and rich, nutty flavor were so prized by an ancient Chinese emperor that he reserved the entire supply for the royal family, forbidding common people to eat it. Thankfully, times have changed. In this summery dish, the emperor’s rice is combined with quinoa to lighten things
Recipe: This summery dish is part warm grain bowl, part fried rice (opens the original)
Read excerpt
Forbidden rice gets its dramatic purple hue from anthocyanins, the same antioxidant pigments that give blueberries and blackberries their color. But its appeal goes beyond looks. Legend has it that the grain’s chewy texture and rich, nutty flavor were so prized by an ancient Chinese emperor that he reserved the entire supply for the royal family, forbidding common people to eat it. Thankfully, times have changed. In this summery dish, the emperor’s rice is combined with quinoa to lighten things
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