ByJason Horn July 3, 2007 Edit Botanists call a cross between two or more plants an interspecific, and that’s what pluots and apriums are. Both are part plum and part apricot, but of course it’s way more involved than that. They are “complex crosses,” says Ed Laivo, marketing manager for the Dave Wilson Nursery, the exclusive U.S. distributor of both fruits.
Edinburgh is exquisite. Everywhere you look in this hilly town, you’ll find incredible vistas and historic buildings dating back as far as the 1000s. It has all the medieval castles and winding cobblestone streets that inspired the Harry Potter universe. But this compact city -- Scotland’s capital and second-largest -- is also a modern playground with some of the best restaurants and cocktail bars in Europe.
From appetizers to salads, entrées to desserts, these 20-minute recipes use fruit to demonstrate nature's sweetness. Chicken with Dried Plums and Sage Becky Luigart-Stayner Pounding the chicken breasts flat ensures juiciness and quick cooking so you can focus on the sweet-sour sauce. The plums and onions are sweet, but sage, the familiar herb that flavors Thanksgiving stuffing, gives the sauce a warm and hearty feel.
@jedportman@KeithPandolfi I'm kind of unclear on what the criteria are here, but let's go with sesame peanut noodles, Alabama BBQ chicken and white sauce, and NE clam chowder (specifically the Campbell's Chunky brand)