PEGGY PEATTIE / Union-Tribune Daniel Lammers is once again harvesting plums after the Witch Creek fire devastated his Ramona farm. Amy O'Hara, pastry chef at Nine-Ten, likes to use his fruit in desserts such as plum tarts.

What's Inside Old-fashioned oatmeal a hearty start to the day To find these Apple Fries, we turned to YouTube She has hits on the charts and hit recipes in the kitchen You’ll know if oil becomes rancid Salad tastes of Tuscany Cool as a cucumber What's Happening King's popularity boils down to interview style and persona More Food

Daniel Lammers likes things different. Thirty-six years ago, at a church in the shadow of the Coronado Bridge, this farm boy from Ohio married a ranch girl from Ensenada, even though they didn't speak the same language. A few years later, they sold their house in San Diego and hauled a trailer to Ramona, to 10 acres of chaparral and rocks. They lived like pioneers, washing clothes and bathing outdoors at a spring.

Anyone who has traveled through Italy knows that good food is everywhere – you really have to mess up to find a bad meal. Even so, you're still surprised when you discover delectable fare in unexpected places. Like the Bologna train station cafeteria, where tortellini alla panna are deliciously and delicately sauced.

It has been nearly a year since former Bocuse d'Or contender Gavin Kaysen packed up his knives at El Bizcocho and moved to Cafe Boulud in New York. This summer, the Rancho Bernardo Inn's formal restaurant finally filled Kaysen's vacated chef de cuisine slot with Argentina-born Steven Rojas.

The American Institute of Wine & Food presents a five-course dinner with organic wines, 6:30 p.m. Aug. 26 at the Sheraton Carlsbad Resort & Spa. $90 AIWF members, $115 nonmembers. Reservations: (619) 297-0951 or aiwf.org.