Artichokes can be cooked in almost any way, but that doesn't make this vegetable any less confusing to a novice. This cooking guide walks you through the different methods to prep and cook artichokes, along with 20 recipes and links to even more in-depth guides. Artichoke guide: everything you need to know (including what good...
When a plum and apricot are crossed, you get plumcots, pluots, and apriums. Think of the flavor like a juice blend where the sum is better than the parts. How are they different? Horticulturalists create these hybrids by using natural breeding to bring out specific characteristics (they aren't GMO). The difference is based on how...
September gives us a brief overlap between summer and fall produce, allowing you to cook with the end-of-season blackberries one day, and the first seasonal cranberries the next. Guide: September seasonal guide for fruits & vegetables Berries Strawberry, blackberry, and raspberry season is ending, so enjoy the last of the bounty (or preserve them for...
Nectarines and peaches are actually the same species and have very similar characteristics. They can be swapped in almost any recipe (except for canning). Let's take a look at their differences and similarities, then take a look at ways to swap one for the other. What is the difference between a nectarine and a peach?...
This collection has over 75 recipes across a dozen categories. Recipes include classic flavor pairings like chocolate and floral, as well as variations on popular desserts like shortcake and ice cream. Guide: Strawberries (everything you need to know) Strawberry shortcake Nothing beats a good old fashioned strawberry shortcake recipe, except for maybe one of these...
After testing several different styles of lemon bar crusts and fillings, this is the ultimate lemony sweet-tart recipe. The shortbread crust is easy to make since it uses melted butter (no food processor or 'cutting' butter into flour). The filling uses a fraction of the flour as other recipes, letting the lemon flavor shine. This...
A sophisticated jam that deserves a place next to meat & cheese on a charcuterie board. Peaches and prosciutto are a classic pairing and this jam tastes great with nearly any cheese from a hard manchego to a soft triple creme. This recipe is low sugar but after tasting it, no one will believe you...
Tzatziki is a cucumber-yogurt sauce that uses only a handful of ingredients. But the quality of those ingredients can really impact the flavor and consistency. The basic sauce is also a great candidate for endless customization (like an avocado version or one with sun-dried tomatoes). How to make a good tzatziki sauce: Pick the right...
After testing numerous recipes and techniques across dozens and dozens of muffins, I have settled on the best recipe. It's actually a combination of two recipes, taking the best from each one: the famous Department Store recipe and the one from Cook's Illustrated. The "Jordan Marsh department store" recipe published on King Arthur Flour has...
Everyone likes cornbread a little differently. This homemade version is meant to be 'just right.' Just sweet enough, but not overly sweet Dense but fluffy Not greasy and the texture isn't eggy The cheddar and jalapenos add a little extra interest but don't overpower the flavor. Boxed cornbread from Jiffy to Bob's Red Mill bake...
If you find yourself wanting to buy 'one of everything' at the farmers market, this salad is a delightful way to put those peaches and plums to use. It pairs well with grilled meats, especially pork. For some pro tips on picking out the best fruit, check out the farmers' market guides on peaches, plums,...
