Pumpkin: It’s not just for pie and spiced lattes | Big Size Pumpkin Seeds

Entire jars of pickles, KFC fried chicken, Hot Cheetos and "plenty of water" are what Selena has revealed to be her backstage essentials. Candles? She brings her own. She had us at cute with the pickles. Gatorade, Red Bull and coffee are Selena’s drinks.

One myth that Geddes was eager to dispel is the notion that you have to feed these plants prodigious amounts of water.

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Bar Saracen, CBD: Cheese mamool, fig and sesame jam Nick Connellan, publications director If you’re not familiar with ma’amoul (or mamool, as it’s spelled on the menu here), book a table at Bar Saracen right away. These filled, shortbread-like pastries are popular across the Middle East, but Saracen’s version reminds me of a really, really good English scone. In place of cream and strawberry jam, there’s a mix of goat’s cheese and kasseri (a hard cheese made from sheep and goat’s milk), paired with fig and sesame jam. Each bite of luscious dairy and dough is tempered by the figs’ gentle sweetness and acidity.

Dry pieces of pork tenderloin ($39) unceremoniously jumbled with corn, sweet peppers and avocado is a rare miss. But beef is well-represented in the form of a sizzling charred filet ($43) with roasted root vegetables, a restrained application of Hollandaise and paper-crisp carrot chips.

The classic festive song, ‘roasting chestnuts on an open fire’, suggests these nuts are just for Christmas, but they’re certainly not. Try them in salads, stews and pasta dishes 

Juma Mmongoyo, a former food science doctoral student and lead author of the study, analyzed aflatoxin levels of seeds and cakes in seven regions of Tanzania in 2014 and 2015. Nearly 60 percent of seed samples and 80 percent of cake samples were contaminated with aflatoxins.

Kylie Jenner’s own assistant called her "a diva" during a live Snapchat, Look reports. Kylie is said to have "refused" to use Ellen Degeneres’ makeup team when she visited the talkshow host, Cosmopolitan reports.

Throughout 2018 my wife and I have spent our time dining around some of California’s finest dining establishments, both classic and new up and coming, from The French Laundry to Addison in San Diego. One of the more inspiring restaurants we had come across is a new modernized take on the casual fine dining experience delivered at AVERY in San Francisco. It is a small venue offering all of the pleasures of fine dining, with a more personalized casual hip approach. Of many, one of the most memorial dishes is one labeled OYSTERS. The dish consisted of gently grilled Shigoku oysters, nestled in a pillow-like potato mousseline, slathered in a subtle, but bold chorizo and olive oil broth topped with oyster liquor poached cauliflower and charred local baby leeks. This was a dish that carries all of the sweet fresh flavors of the ocean backed with the elegant buttery flavors of potato topped off with the punch of a beautifully accented chorizo broth. The flavor from the grilled oysters makes you feel as though you are sitting along a picnic table on the windy coast enjoying the fruits of the rich. An amazing dish that opens all of your senses and tantalizes your taste buds!

In order to further uptake of the nut, JatroSolutions offers technical assistance to companies wanting to farm or manufacture the nut.

“You can either use the roasted pieces as a winter vegetable like Brussels sprouts, or add them to soups and stews for a subtle sweetness and earthy flavor,” says D’Amica, of Eighty-Four, Washington County.

Like the juicy flesh, the seeds and rind of a watermelon can both be transformed into delicious and healthful snacks. (Grace Dickinson/Philadelphia Inquirer)