Rose, Sour Cherries, Gluten-Free Girl, Preserving with Booze

Jill Bernheimer, owner of Domaine LA, has an extensive inventory of rosé - roughly 40 unique bottles - in her Melrose Avenue store. She says that rosé pairs well with almost any food; plus, the price point is easy on the wallet. Fruit detective David Karp reveals a secret cache of sour cherries and Jonathan Gold enjoys the farm-to-table simplicity of Barnyard in Venice. Shauna James Ahern and Alex Talbot share their ideas for gluten-free flour blends, and Kevin West shares ideas for adding a splash of booze to your preserves. Author David Sedaris says he wants a lid on his pie but "wouldn't pay two cents for a tart." At the market, Laura Avery talks to DJ Olsen about his fried green tomato dish at Doughroom and farmer Debby Takikawa debuts her organic yellow corn.

Banner image: Montmorency tart cherries, grown by Circle C Ranch in Lake Hughes and used for pies and preserves, at the Hollywood farmers’ market, June 10, 2012 Photo: © David Karp