A recipe with a story — Betty's fruit loaf, eaten with a sliver of sharp cheddar on a Sunday in Chalfont Saint Peter, forever changed Julie's mind about fruit cake. Plus: Field & Green at Floriditas.

Julie makes the case for the Moorpark apricot — warm, sweet and juicy in a way supermarket fruit rarely is — and shares her tried-and-true jam recipe, complete with a tip on using the stones.

Bold, sumptuous and cloud-like, Julie's rosewater meringues are the perfect make-ahead treat — pair them with poached plums or sandwich with chocolate ganache for an effortless dessert.

As autumn settles in, Julie turns to one of the season's most beloved fruits — the feijoa — and shares her recipe for a bright, jammy marmalade to see you through winter.

With a glut of end-of-season feijoas and a jar of homemade feijoa marmalade gifted by a customer, Julie revisits the humble muffin — tender, fragrant, and lifted with fresh lime zest.

Inspired by Myrtle's legendary Cheddar and Jalapeño bread, Julie shares her take on a classic Floriditas scone — soft, cheesy, and with a gentle kick. Plus a note on how our scones ended up in the New York Times.

Since 2005, Flo’s has quietly become part of Wellington’s rhythm. Here’s the thinking behind the place.