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This article provides a recipe for tahini and maple syrup roasted granola with poached pears and vanilla yogurt. The recipe includes instructions for making the tahini granola, poaching the pears, and preparing the vanilla yogurt. The granola is made with maple syrup, tahini, vanilla, salt, cinnamon, oats, pumpkin seeds, walnuts, and flaked almonds. The pears are poached in a mixture of sugar, water, vanilla bean, and lemon zest. The vanilla yogurt is made with Greek yogurt, caster sugar, and vanilla paste. The article also includes a photograph of the dish. [Extracted from the article]

This article from the Saturday Paper discusses the process of making homemade granola and the use of tahini and maple syrup as key ingredients. The author emphasizes the superior taste and freshness of homemade granola compared to store-bought options. The article also includes a recipe for poached pears, which can be enjoyed for breakfast or as a dessert. The author, Andrew McConnell, is an executive chef and co-owner of several restaurants. [Extracted from the article]

The article offers a review of the Chocolate Muesli from Kellogg's.

The article discusses in January, Nicole Brienza, a recent nursing school graduate, has looking for work.

The article discusses the growth of the health food, cereal, and granola industry in the U.S. as of 2013, with information on the ingredients in granola such as wild oats, dried fruit, and nuts. Topics include the use of granola in dishes at haute cuisine restaurants, the luxury health food market, and the economic aspects of gourmet granola. INSETS: MY FAVORITE GRANOLA;ROSEMARY AND PISTACHIO GRANOLA;EIGHT-GRAIN GRANOLA.

The article focuses on the granola business of teenage entrepreneur Justin Avery Anderson. The idea behind his product the Anderson Trail's Original Premium Moist Granola is explained. The people who helped to him to conceptualized his product are mentioned. The future plan of Anderson for his granola products are detailed.

An interview with Tamara Hext Hilliard, former Miss Texas and owner of Tay's Gourmet Power Granola, is presented. She shares that yoga is what really got her into granola. She notes that her product is seedier and nuttier than other brands on the market. She offers advice to others thinking about starting a business.

The article focuses on Jewish-themed food trucks across the world including Conversos y Tacos in El Paso, Texas offering Latino and Jewish cuisine, Clover Food Lab in Boston, Massachusetts offering granola and pear compote and Taim Mobile in New York City offering falafel platters.

The article offers brief information on several kitchen products including the Auria's Pandan Kaya from Auria's Malaysian Kitchen, the Egg coddler, and the Odeon Granola.

The article offers the author's insights regarding the Augie Granola made by Nancy Brooke in Pine Plains, New York and was named after her dog.

A recipe for granola with popped quinoa is presented.

Recipes for basic granola and granola cookies are presented.

Several recipes are presented which include for Whole Grain Granola, Spelt and Lamb Meatballs, and Grains and Beans. INSET: Know Your Ancient and Heirloom Grains.

The article reviews several cooking and food products, including carbon-steel frying pans from Blue Skillet Ironware, homemade granola offered in a Granola-of-the-Month Club from Daughters Granola, and cookbooks from the series "Ten Ways to Prepare It" by the Poilâne bakery in Paris, France.

Corrections to articles that appeared in previous issues are presented including a report on the number of private airplane pilots killed crashes between 2008-2012 who tested positive for drugs in the September 10, 2014 issue, a recipe by Christina Tosi in the September 9, 2014 issue, and a photograph about the toaster pastry Pop-Tarts in the September 10, 2014 issue.

Recipes are presented for Double-Almond Cherry Granola and Chili, Coconut, and Lime Granola.

Several recipes are presented including French bread Praline French Toast Casserole, Spring Onion and Mushroom Frittata and Yogurt Parfait with Fresh Berries and Homemade Granola.

The article presents several recipes including Spicy Candied Bacon, Good Morning Granola, and Pancake Breakfast Sandwich.

The article presents the author's insights on the revitalization of cocoa industry in the Caribbean Area. The author mentions that the union of tourism and agricultural development at Hotel Chocolat, which is devoted to all things cocoa is part of a movement across the Caribbean. She adds that Fond Doux Estate is planning to complete with research center, cafe, and retail space.

The article presents short reviews of several food products including granola from the Marge Bakery in Seattle, Washington and available at www.margebakery.com, tofu from Hodo Soy Beanery in Oakland, California and available from www.hodosoy.com, and salt from the Jacobsen Salt Co. and available at www.jacobsensalt.com.

Alison Schneider, a food-loving, stay-at-home Manhattan mother of five, conducted some Greenmarket tours and taught informal cooking classes here and there. Then she wanted more. So she started pursuing a master's degree in food studies at New York University. And now she is opening Haven's Kitchen, an elegantly designed shop, cooking school, catering kitchen and party rooms on two floors of a 19th-century carriage house in Chelsea. In the airy street-level space, she has shelves stocked with food products, cooking and tabletop items for sale. At a coffee counter, granola, breakfast pastries and cookies made in-house will be sold and served. Beyond a small reception area is a spacious teaching kitchen with marble counters and professional equipment, run by Julia Sullivan, a Culinary Institute of America graduate from Nashville who worked at Blue Hill at Stone Barns. A full schedule of hands-on classes will be available next week on the business's Web site. [ABSTRACT FROM PUBLISHER]

2 3 4 cups rolled oats 1 cup shelled pistachios 1 cup unsweetened coconut chips 1/3 cup pumpkinseeds 1 tablespoon salt 1 2 cup light brown sugar 1/3 cup maple syrup 1/3 cup extra virgin olive oil 3 4 cup dried sour cherries. 1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt. [ABSTRACT FROM AUTHOR]

Most granola bars are too sweet for my taste, so I wasn't much of a fan until I made these. They're inspired by a recipe from ''Good to the Grain,'' by Kim Boyce, but I've cut down on the honey and added chocolate. 3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands [ABSTRACT FROM PUBLISHER]

I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it's important to bake the mixture at a low temperature so they don't burn. 5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat [ABSTRACT FROM AUTHOR]

GRANOLA is one of those foods that is assumed to be inherently good for you, so logic suggests that granola bars are, too. Sadly, that is not necessarily the case: if you've ever looked at the label on a granola bar, you know it can contain anything from corn syrup and corn flour to chocolate chips and added coloring. Nothing that will make you sick (at least not immediately), but not exactly health food. Enter the homemade granola bar, a combination of granola, almonds, apricots and crisp brown rice that, like granola itself, is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. [ABSTRACT FROM PUBLISHER]

Today's cover feature points out that granola is an incredibly subjective food. People who love one brand might hate another, and consumers often get hooked on a particular mixture based on specific ingredients. [ABSTRACT FROM PUBLISHER]

With parking outside the Branchville train station limited to 15 minutes, a visit to the Whistle Stop Muffin Company, which occupies the historic red building, is indeed likely to be little more than a whistle-stop. That's a shame, since the sweet scent of confection encourages lingering, as do the bakery's 10 or so seats, including an inviting wing chair. It may require a full 15 minutes just to decide which of the savory treats to purchase, given the Whistle Stop's range of baked goods. The muffins -- voluminous, asymmetrical, delicious creations -- come in apple-cinnamon, carrot-pecan, sour cream-almond, cranberry-walnut and many more varieties ($2.25 to $2.50). No less enticing are the ''breakfast cookies,'' giant rounds as big as a bagel that average a third of a pound. The oatmeal raisin is dense with oats; blueberry is moist and chewy; somewhere in between are the chocolate chip and cranberry ($2.25). [ABSTRACT FROM PUBLISHER]

THERE was a crowd of shoppers swarming at the back of Bklyn Larder, a new specialty food shop near my house. They hovered around a tray of free samples, gobbling the contents of the little plastic cups. I elbowed my way to the food, wondering what it could be. Morsels of heritage pork cured in Barolo? Preserved duck eggs covered in truffles? In fact, it was granola. I never would have bothered trying any if it weren't for the hordes yelping with delight as they swallowed their umpteenth portion. [ABSTRACT FROM PUBLISHER]

IN some minds, Staten Island is the runt of the boroughs, a punch line of strip malls and fast-food joints. But even among its residents, who are much more likely to give the island a fair shake, there is discontent when it comes to its food offerings. ''There's a lot of Dunkin' Donuts here, a lot of fast-food restaurants, and they're packed,'' said Amanda Andruzzi, a holistic health counselor who works in St. George and lives in Emerson Hill. As for a food co-op, she said, ''I just never really pictured Staten Island as that type of place.'' [ABSTRACT FROM PUBLISHER]

THE irony of a fruit crisp is that it's usually not, nor is a fruit crumble necessarily crumbly. Most crisps and crumbles (two names for essentially the same thing) are squishy and jammy, with a luscious fruity cushion beneath a shaggy brown-sugar blanket that might contain a few nuts, with or without oats, as a vague attempt at crunch. Because I adore these fruit-filled desserts, and have never demanded exactitude in the naming of baked goods, it wouldn't have occurred to me to complain. But a friend got me thinking when she described her yen for a truly crispy crumble -- or crumbly crisp. [ABSTRACT FROM PUBLISHER]

The article discusses the business strategy adopted by business partners Brendan Synnott and Kelly Flatley to create brand image for their product "Bear Naked." Both did not want to associate their product with granola, which, in fact, what their product was. They did not put the word granola on the packaging during first two years, while they stuck with the name Bear Naked. They opted for a stand-up pouch with a transparent panel to allow people to be able to see the ingredients.

A recipe for crunchy granola is presented.

Deals with the brands of granola bars and muesli cereals being recalled by Grist Mill Co.

Presents a recipe for Granola Muffins.

Features the Bible Bar, a granola candy bar from the Logia Foods of the Bible company.