Out of the Desert, a Rare Fruit Garden and a Lasting Legacy
Dr. Alois Falkenstein put decades of work into breeding and cultivating rare fruits in the Arizona desert, and created a community of like-minded gardeners.
By DAVID BLAKEMAN

Mistakes Happen. In the Kitchen, That Can Be the Best Thing.
For her final column, Dorie Greenspan shares how a recipe misstep led to perfectly imperfect chocolate thumbprint cookies.
By DORIE GREENSPAN

I’m common as muck and spent £150 in a Michelin star restaurant to see if it was worth it
I went to Adams in the city centre and the food had me in tears
ByKirsty Bosley

Dorayaki, galettes and blintzes: Yotam Ottolenghi’s pancake recipes from around the world
Give Pancake Day the flip with brunchable Breton-style stuffed buckwheat galettes, Japanese coffee-cream pancake buns, or these irresistible foldover crepes soaked in a lemon curd mascarpone syrupI’m common as muck and spent £150 in a Michelin star restaurant to see if it was worth it
I went to Adams in the city centre and the food had me in tears

Yotam Ottolenghi

A GOOD APPETITE
This Greek Meatball Soup Is Lemony, Velvety and Bright
A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth.

Every spoonful of this soup vibrates with flavor from citrus, dill, chicken stock and egg yolk
By MELISSA CLARK

For Today’s Cocktails and Tonics, Flowers Are So Much More Than a Garnish
From hibiscus to borage to violet, blooms are showing up in drinks and lending them beauty, decadence and a flavor all their own.

A champagne coupe full of peony, cherry blossom, linden, verbena and violet next to a pitcher stuffed with marigold, hibiscus, linden, peony, verbena and cherry blossom, which is also arrayed on the base.
By DIANA ABU-JABER, ANTHONY COTSIFAS and LEILIN LOPEZ-TOLEDO