Preheat the oven to 375F. Wash and pit the pluots, and then cut them into 1/2-inch slices. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set ...

It's hard to believe that the pluot didn't show up in the marketplace until 1989. The sweet stone fruit is now a staple at farmers' markets and is among the most beloved fruits in the locavore's diet.

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...