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The article features Amelia Morán Fuentes, president of Ceja Vineyards, who together with her husband Pedro Ceja and 12 other families, founded the Napa Sonoma Mexican-American Vintners Association. Amelia wants to create a food and wine experience for Ceja Vineyard patrons, offering a feast menu that includes Salmon Ceviche with Avocado, Mexican Mussels with Sausage, Mushrooms, and Chilies, and Easy Lamb Birria with Cilantro Rice. Recipes of the dishes are also presented.

The article presents travel tips on the beaches of Southern California including information on sports such as surfing and beach volleyball, restaurants in nearby communities and equipment for beach visits.

The article presents a list of places to go camping, including Crabtree Wash on Apache Lake in Arizona, the Kirby Cove Campground in San Francisco, California, and The Julia Pfeiffer Burns State Park in California. It also presents a list of items to bring on a camping trip, including the MegaMat sleeping pad, the 8D Retro Family-Size Lantern,and the Mountainsmith Conifer 5+ tent. Instructions for setting up camp, a list of outdoor activities, and recipes for outdoor cooking are also provided.

Several recipes are presented that incorporate fruit including Fruit Jellies candies, Citrus Salt, and Orange Bitters.

The article offers recipes from the Stone Soup Inn located on Vancouver Island. They include Cedar-steamed prawns and clams with onion mayonnaise, Rhubarb upside-down cake with rosemary caramel sauce, and Sour cream chamomile ice cream.

The article presents recipes for entertaining at summer outdoor parties including a versatile rub for meats and vegetables, frozen margarita cocktails called poptails and granitas, and a St. Germain fizz, as well as provides tips for hosting outdoor parties.

The article presents recipes such as Braised broccoli rabe, White truffle egg salad, and Larry's barbecue sauce from Larry's restaurant in Venice, California.

The article presents recipes for mustards featuring cognac, rosemary, and beer.

Recipes using the nopale cactus are presented, including a grilled steak and nopales salad, nopales quesadillas, and nopales scramble.

Recipes are presented for Ricotta and Pea Pasta, Pork Medallions with Belgian Endive, and Hot and Sour Shrimp Soup.

Recipes are presented for Asparagus Fried Rice, Roasted Cauliflower with a Fried Egg, and Lemongrass Ginger Chicken in Lettuce Cups.

Recipes are presented for Salmon with Snap Peas, Bacon, and Mint; Shrimp, Snap Pea, and Chervil Salad; and Spring Chicken and Snap Pea Soup.

Recipes are presented for chicken mole, tofu and rice noodles with black bean sauce, and scallops with orange, avocado, and jicama.

The article presents recipes for fava salad, leek, lettuce and fava soup, and egg salad.

Several recipes are presented including coffee and ancho skirt steak with green chile-apple relish, sweet potato and chorizo tacos, and open-face chicken sandwiches with celery root salad.

Several recipes with the use of kumquat are presented including the lentil and kumquat soup, the kumquat mint salad and jasmine dressing, and the hazelnut meringues and kumquat conserva.

The article presents recipes for Crab and Tangerine Salad, Crab Rangoons, and Crispy Duck Breasts with Balsamic-Glazed Tangerines.

Several recipes are presented, including Five-Pepper Steak, Golden Cauliflower Risotto and Giant Pork Meatballs With Bitter Greens.

Several recipes for persimmon are presented, including Skewered Persimmon and Herb Bites, Fall Greens Persimmon Salad, and Spiced Persimmon Tart With Brandy Mascarpone.

The article presents information on identifying, growing, and using many herbs and spices that are popular in Western U.S. cooking including chervil, cilantro, and dill. It also provides descriptions of the herbs' flavors, as well as the U.S. climate growing zones and growth expectations for each plant.

Various cooking recipes for Halloween are presented including autumn punch, red pepper-potato dip, and mini caramel apples.

The article offers gardening tips and recipes for herbs to put in tea including chamomile, lavender, and lemongrass.