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MIAMI — Rookie Keaton Winn threw six solid innings of one-run ball and the San Francisco Giants beat the Marlins 3-1 Wednesday afternoon to win their first series in Miami since 2016. Winn (1-3) scattered four hits and struck out four. Thairo Estrada had two hits and scored the go-ahead run in the seventh, when he raced home on a double-play grounder hit by Nick Ahmed against reliever Declan Cronin (0-2). “Definitely nice to get that monkey off my back,” Winn said of his first victory.

It wasn’t until recently that San Francisco cookbook author Micah Siva decided to replace the usual, salty matzo ball mix with fresh herbs and spices, she writes in her new cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). These vegetarian matzo balls are seasoned with olive oil instead of chicken schmaltz and pair nicely with Siva’s turmeric vegetable broth.

Noah Bierman | (TNS) Los Angeles Times PHOENIX — When a group of crossover voters was asked during a focus group about Vice President Kamala Harris, their assessments were brutal: If she is helping Biden, you don’t see it. She rubs me the wrong way. She was picked because she is a demographic.

Black and white cookies are a staple of New York delis, writes Micah Siva, author of “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). They’re sweet and soft with a lemon scent and, of course, chocolate. Plus, this version is vegan, gluten-free and great for Passover — just be sure to check that all of your ingredients are kosher. Passover Black and White Cookies Makes 8 cookies INGREDIENTS Cookies: 1½ cups almond flour, sifted 1/4 cup arrowroot starch 1 teaspoon baking powder 1/4 teaspoon sea salt 1 tablespoon melted coconut oil 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon lemon zest 11/2 teaspoons lemon juice Frosting: 1½ cups powdered sugar 1/2 teaspoon vanilla extract 2 teaspoons lemon juice 1 to 2 tablespoons water 1 tablespoon light agave syrup or corn syrup 2 to 3 tablespoons cocoa powder DIRECTIONS Make the cookies: In a medium bowl, whisk together the almond flour, arrowroot starch, baking powder and salt.

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