Canning fruit is actually quite easy and doesn’t take a lot of time. But making sure you do so safely can seem intimidating. Once you know what is required to safely can fruit, you’ll have the confidence to do it yourself. I’m here to explain, in depth, what is required to safely can jams, jellies,…
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…
Choosing the right apple variety for your recipe can seem overwhelming. But every choice can be made by looking at just a few simple characteristics: Does the flesh easily break down when cooked or hold it’s shape? How sweet or tart is the apple? Does is brown quickly or slowly when cut? What are the…
Fall fruits are perfect for roasting, adding to soups, stews, and salads. They can lend a warm fall-spice sweetness or balance rich food with their tartness. October’s seasonal fruit: Blackberries Apples & pears Grapes Cranberries Pomegranate Figs Cooking with seasonal produce (and accounting for cooler weather) lets us get creative, making some truly outstanding food….
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…
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,…
This “recipe” takes the best flavors and ingredients from a sub sandwich and deconstructs them into a salad for a low carb dinner that fills your plate. This is intended to be more for inspiration than specific instructions, so I’ve also included alternate ingredient ideas and notes about nutrition. Tips for making a fast salad…
Nasturtium pesto livens up pasta in this easy and very fast recipe. If you’re reading this, there’s a good chance you have a ton of nasturtium in your yard. Right? You’re probably wondering what to do with all of it… Yard-to-table Nasturtium pesto is the answer, and so is this pasta. It is a real treat since you…
A sophisticated soup that takes so little effort, you’ll be making this on weeknights If you love a good, local honey, this soup’s for you. It takes on a slightly complex flavor from the walnuts and thyme, and the zucchini adds creaminess without the need for dairy. The real standout feature, however, is the drizzle of honey that perfectly complements…
A pasta seasoned only with olive oil, salt, and pepper – letting the fresh produce from the Farmers Market take the spotlight. No planning required – pick up anything that looks fresh and tasty from the Farmers Market. Then give it a quick saute before tossing it in the pasta along with mozzarella cheese and…
