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This fruit bar cookie recipe features rich medjool dates, apricots and raisins. The dried fruit is plumped in tea and combined with toasted almonds...
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Find out more about Hilary: Hilary Cable is a 4th generation Californian whose cooking and baking interests have been shaped by the many communities and cuisines that share this place we call Southern California. She was raised in Altadena and recently has returned to her home town from a couple of years in the Inland Empire. Hilary is a newspaper copy editor and freelance writer and editor who never met a dog she didn't like and is a ravenous reader in a wide variety of genres. Her favorites, though, are cookbooks and restaurant tell-alls. She is also a marathon walker and raises money for Susan G. Komen for the Cure. |
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LA Baking Examiner's Articles
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Tarta de Santiago is a flourless, gluten-free almond cake from Granada, Spain, that will delight guests and family members who eat a gluten-free diet....
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Galettes are forgiving, rustic French pastries that have a crisp, buttery crust made with cornmeal and yogurt. Galettes can be filled with almost any...
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Is that a hint of almond I taste? This unusual marbled brownie is from the “Hershey’s Fabulous Desserts” cookbook, which is edited...
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- Follow me on Twitter
- Do you have a recipe request or baking question? E-mail me! hilary.cable@gmail.com
- See my articles on eHow
- Wicked Good Dinner
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- In Erika's Kitchen
- Spatulas, Corkscrews and Suitcases
- Dessert First
- Joy of Desserts
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- The Family Chef
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- The Chocolate Blog
- Amy Scattergood's 1,000 Bread, 1,000 Cattle
- Food Gawker - all the best of food porn
- Culinate
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- Urban Spoon - restaurant reviews and more
- Yelp - restaurant reviews
- LA Foodies Meetup
- Cooking by numbers - provides recipes based on what you have on hand
- TasteSpotting - a visual potluck
- Top Secret Recipes - mining the secrets of restaurant favorites
- Cook's Illustrated
- America's Test Kitchen Recipes
