In search of a boldly flavored lemon bar, I've tested numerous recipes and narrowed it down to 3 crusts and fillings based on your preferences. The shortbread crust Shortbread crust recipes tend to use 1 of 3 different types of fat: butter, olive oil, or coconut oil. I tested recipes that used each type of...
November fruits are a bridge between fall and winter. The fall favorites are still perfect for roasting and baking. The winter citrus that start to show up this month add balance to heavy seasonal stews. Fruit in season in November Apples Pears Grapes Cranberries Figs Pomegranate Grapefruit Mandarins Cooking with seasonal produce (and accounting for...
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...
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...
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,...
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...
Making a really outstanding homemade tomato soup isn't easy. Even if you're using tomatoes from your garden or fresh from the farmers market, it can turn out bland, or too acidic. After using my own garden tomatoes in half a dozen soup recipes, I've found the winner from the Feast cookbook. How to make a...
This light "corn chowder" style soup gets all of its creaminess from the zucchini, no dairy is needed. The corn flavor is intensified by simmering it with the actual corn cobs. From here, you can spice it anyway you'd like - this Southwestern version of one of my favorites. Garnish the soup with your favorite southwestern...
