Jam and Spread Recipes & Ideas
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The Decadent Nut Butter That Pulls Me Through the Mid-Day Slump
I seriously can't stop buying it!
Jul 27, 2020
12 Creative Ways to Preserve SageKitchen
Sage is an intensely aromatic herb, and unlike its tender cousins — basil and parsley — its leaves are sturdy and resinous. Because of sage’s powerful aroma and oily texture, a little goes long way, flavor-wise. The preserving possibilities are numerous, so we get to be creative with this potent perennial. Infuse honey with dried sage leaves to add flavor to hot or iced tea, sweeten baked goods, add to a citrus-y marinade, or serve on a cheese plate.
Jul 16, 2020
5 Delicious Ways to Use Up Overripe StrawberriesSkills
Strawberry butter, anyone?
Jun 17, 2020
Banish Bland Chicken Forever with 3-Ingredient Lemon Honey SauceRecipes
The ultimate sauce to wake up tired boneless, skinless chicken breasts is also the easiest to make.
Feb 26, 2020
Recipe: Italian Jam Crostata Guest Post from Josué of JosueDiaz.comRecipes
Crostata is a favorite dessert of our family. It’s a simple and basic but extremely flavorful dessert consumed in Italy and the region of Puglia, with the specific coastal town of Vieste being the town that inspired this particular dessert. My in-laws were born in Vieste and my mother in-law makes this dessert every few months (while my wife tends to make it every few weeks) and it’s always a popular choice amongst guests for various family gatherings.
Feb 3, 2020
How To Make Giardiniera, the Italian Condiment You’ll Want to Put on EverythingRecipes
It's the best thing you can do this weekend.
Feb 3, 2020
Recipe: D.I.Y. Cranberry JamRecipes
Cranberries are not just for Thanksgiving jelly and sauce; homemade cranberry jam is wonderful on toast or a sandwich too. This is an easy homemade jam recipe that will keep in the fridge for at least two weeks. It’s smoother, sweeter and and thicker than cranberry sauce. We ate it on bread with peanut butter and used it in a pastry for Thanksgiving. It’s tart and sweet with traditional aromas of cinnamon and orange.
Jan 29, 2020
Recipe: PickletiniRecipes
This weekend we were treated to a special dirty martini from our favorite pickle joint in town, Rick’s Picks. Just in time. In an effort to get you ready for summer, we’re going to kick off a week of original cocktail recipes, and we begin with a bang: it’s Pickletini time.This weekend we held a little book party here in the office for the launch of Maxwell’s new book.
Jan 29, 2020
Savory Canning: Pickled PeppersRecipes
At the beginning of the summer, when we were still picking out plants and herbs for our container garden and dreaming of August’s tomatoes, we thought some pepper plants might be a fun change of pace from the usual choices — who wouldn’t love fresh pico de gallo or sliced fresh banana peppers at the height of summer’s heat?
Jan 29, 2020
Recipe: Jalapeño Bloody Mary with Quick Pickled VegetablesRecipes
There are lots of ways to heat up your drinks, from fresh cracked peppercorns to wasabi and my personal fave — freshly grated horseradish. Add the endless array of fresh peppers (habañeros, serranos, thai bird chilies, etc.) and the even wider variety of hot sauces out there, and you’re choices are endless. Flavored and infused spirits are in the spice game, too, from vodka to tequila.
Jan 29, 2020
Recipe: Crushed White Bean Spread with White Truffle OilRecipes
I love making various dips and spreads to keep on hand for whenever I want a snack. Humus is simple to whip up but lately I’ve been into beans. This spread, which comes from famed chef Alfred Portale of the Gotham Bar and Grill, is a unique take on a classic white bean dip. The white truffle oil really elevates the humble beans to a whole new level.
Jan 29, 2020
Recipe: Fresh Shell Bean and Sage SpreadRecipes
Earlier this week, we shared pictures of fresh shell beans at the farmers’ market. Rattlesnake beans in particular caught our eye with their colorful, twisty pods. We brought some home, shelled them, and were delighted to find purple and brown striped and speckled seeds (above). Given our love of farmers’ market sandwiches, we cooked them into a hearty shell bean and sage spread for toasty bread.
Jan 29, 2020
Recipe: Quick Feta and Olive SpreadRecipes
We modeled this dish after something similar we’ve seen ready-made at Whole Foods. It couldn’t be simpler, and you can buy half the ingredients in one trip to the olive bar at the grocery store.Here’s what you do: Pick up a block of fresh feta cheese. Then head to the olive bar and fill a container with a mixture of black and green olives, plus whatever else looks good to you.
Jan 29, 2020
Appetizer Recipes: Pink Pepper Goat Cheese Spread & OlivesRecipes
We recently harvested and dried a bunch of pink pepper and have been playing with ways to savor this delicately sweet, spicy, and almost citrusy berry. Here are two bright and festive appetizer recipes that pair pink peppercorns with thyme: a warm, creamy goat cheese spread, and zesty marinated olives.For a quick yet elegant baguette or crostini spread, we drizzled fresh goat cheese with honey, pink pepper, and thyme and baked it until soft and bubbly.
Jan 29, 2020
Recipe: Cherry Cream Cheese SpreadRecipes
It’s funny that when I look back on life, from the cupcakes I’d bring into school for birthdays to the ice cream my family ate on that summer vacation to the time where my parents and my brother ate lobster while wearing giant plastic bibs, I often seen things in terms of food. Like Christmas.
Jan 29, 2020
Recipe: Zucchini, Mint and Yogurt SpreadRecipes
We get a lot of recipe inspiration from restaurant dishes. One recent meal inspired not only a recipe, but a serving idea, as well. We tried a trio of dips at Chickpea, a Middle Eastern restaurant in Chicago, and the one that really got our attention was a zucchini, mint and yogurt spread called Koosa ma Laban. But we were also quite taken with all the wonderful colors in the restaurant’s decor and serving plates.
Jan 29, 2020
Recipe: Sweet & Smoky Eggplant SpreadRecipes
It’s funny how we can maintain that we don’t like a certain food, even as evidence mounts to the contrary. Me, I’ve had a lifelong aversion to eggplant. So when a couple of fat ones appeared in our CSA box, I automatically filled with dread. What on earth would I do with these ghastly vegetables (err, fruits)?
Jan 29, 2020
Recipe: Chipotle Chicken Fajitas with Creamy Black Bean SpreadRecipes
Fajitas taste best when the meat and veggies come straight off the grill, no question. But don’t let that stop you when it comes to getting your fajita fix. I make this recipe entirely on the stovetop, where the spicy chicken picks up a touch of char from the grill pan and the peppers cook until they are completely tender. Add a dollop of creamy black bean spread and we have dinner.
Jan 29, 2020
Recipe: Chocolate Hazelnut SpreadRecipes
At the end of a long day or work week, we’re all in need of a little escape. While we’d always like to be whisked away to Bermuda or a luxurious spa, a more ordinary night finds us at home, snuggled up with a good book. It’s a simple pleasure, but one of the best, especially with a little treat to keep us company. Want to meet our latest favorite book-reading snack? Homemade hazelnut chocolate spread, with real dark chocolate and toasted hazelnuts.
Jan 29, 2020
Recipe: Whipped Asparagus Pesto SpreadRecipes
You probably know pesto as a bright herb- and olive oil-laden sauce that gets tossed with pasta, swirled in bread, and topped on pizza. This version, which boasts a more subtle flavor and a light texture, is nothing like traditional pesto yet right in line with it — all at the same time. This whipped pesto takes a departure from the traditional herb pesto and instead pulls much of its flavor from its main ingredient: fresh stalks of asparagus.
Jan 29, 2020
Recipe: Cucumber-Peel Sandwich SpreadRecipes
As the weather gets warmer, I like to do everything I can with cucumbers — including using up the peel. Like any good Southerner, I often make marinated cucumbers, or “refrigerator pickles.” This quick mix of thinly sliced and peeled cucumbers, vinegar, sugar, salt, and chili flakes is a fail-proof and delicious side salad, but it always leaves me with a heaping pile of peels I hate to throw away.
Jan 29, 2020
Recipe: Cervelle de Canut (Herb-Flecked Cheese Spread)Recipes
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. This herb-flecked farmer’s cheese is a classic recipe from Lyon, which is considered the gastronomic capital of France. Cervelle de canut translates literally to “silk-weaver’s brains.
Jan 29, 2020
Recipe: Kefir Pancakes with Bananas FosterRecipes
What do pancakes, puppies, and pillows have in common? Fluff! Nine out of 10 pancake connoisseurs (aka, my friends) agree that fluffiness is the most desirable trait in pancake prep (and puppies and pillows, too). The tenth guy said “soft,” but he’s never been one for words. There are a few tried-and-true ways to achieve ultimate pancake fluff, one of them being Chef Clayton Miller’s tip to incorporate three whipped egg whites for soufflé-like cakes.
Jan 22, 2020
Recipe: Rhubarb CurdRecipes
When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were so deep yellow in color that the final result looked more like traditional lemon than rhubarb. A bit disappointing, yes, but the flavor was so lovely that I quickly rebounded from this minor misfortune.
Jan 21, 2020
Recipe: Easy Blender Lemon CurdRecipes
Ridiculously creamy, light-bodied lemon curd that comes from a high-speed blender seems too good to be true, right? Since this custard-like curd is usually cooked slowly and gently on the stove to avoid the risk of curdling, you’d think so. But it’s not too good to be true! And the results are more lush and dreamy than you may have ever thought possible. Here’s how to make your dream a reality. I am the first to tell you I was skeptical.
Jan 21, 2020
Recipe for Winter Citrus: Tangerine CurdRecipes
Last winter we started a little love affair with lemon curdWe were hoping this tangerine curd would turn out bright orange, and it did not. We’re realizing that the color of curd comes largely from the egg yolks rather than the citrus juice. Also, because we weren’t being as fastidious in our stirring as we should have been, a tiny bit of yolk got scrambled and we had to strain our curd before adding the butter, losing the flecks of zest that would have given it more color.
Jan 21, 2020
How To Make Lemon Curd in the Food ProcessorRecipes
Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I’ve had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar! Classically, lemon curd is served with tea, where it is spread on scones, biscuits, and shortbread.
Jan 21, 2020
This Custardy Noodle Kugel Is Swirled with Poppy Seeds and Jam Recipes
Try this Hungarian twist on classic kugel this year.
Dec 19, 2019
Cranberry–Cherry Chutney Is the Best Version of the Classic Thanksgiving Side Recipes
Nandita Godbole of Atlanta, Georgia, is originally from India, and she wanted to create her own version of Thanksgiving for her family. No matter the menu, this cranberry-cherry chutney is always on the table.
Nov 24, 2019
Hot Honey Is the Single Best Ingredient You Can Add to Your Pantry This Time of Year
Put it in your green bean casserole! Plus, more brilliant ways to use it.
Nov 17, 2019
I Tried 12 Jars of Strawberry Jam and There Were 3 Clear WinnersGroceries
You might not have even heard of the winning brand!
Oct 9, 2019
Appetizer Recipe: Crab Apples Poached in Sweet WineRecipes
We’re talking about local apples this week, and we couldn’t let the week pass without a mention of crab apples. Crab apples are the wild, cherry-sized fruit clustered on trees all over our neighborhood this time of year. The trees are prized for their hardiness and gorgeous flowers, but the fruit usually goes to waste. Have you ever tasted a raw crab apple? So sour it will make your mouth pucker and your eyes squeeze up!
Sep 11, 2019
Learn This Easy Recipe and Never Waste Vegetables Again
Weeknight Preserving
It's not just for cucumbers — and it's not just for hot dogs or hamburgers.
Aug 23, 2019
If You're Not Making Tiny Batches of Jam This Summer, You're Missing Out
Weeknight Preserving
It's so fast, needs nothing special, and makes you look like a HERO.
Aug 23, 2019
Tonight We Veg: Roasted Falafel-Spiced Tofu with Whipped Tahini
Tonight We Veg
This is tofu like you've never seen it before.
Aug 20, 2019
This Summer, Freeze All the Things! (But Read This First.)
Weeknight Preserving
Before you put that fresh fruit or veggie in the freezer, read this.
Aug 8, 2019
What It's Like to Start an Urban Farm in a Midwest Town
The Way We Eat
"I grew up in a family that ate a lot of takeout, a lot of fast food. I didn’t know what a lot of vegetables were, honestly. Now, we grow everything in the city and distribute it within five miles of the growing sites."
Aug 8, 2019
How to Make Sauerkraut: The Original, Cheapest Probiotic
Weeknight Preserving
It's incredibly easy to make and you can do it for a fraction of the cost.
Aug 7, 2019
Spiced Plum Jam (Thanks to an Easy Formula)
Weeknight Preserving
Savor the best of summer with this simple recipe.
Aug 6, 2019
Canning This Summer: Here’s What You Need to Know About PectinSkills
What is pectin, and how do you use it?
Jul 30, 2019
How To Freeze (and Thaw) TomatoesSkills
Forget canning and instead look to the freezer.
Jul 8, 2019
How To Make Any Fruit Butter in the Slow CookerRecipes
Slow-cooker fruit butter is a simple solution for preserving large quantities of fruit without any canning equipment or heating up the stove.
Jul 8, 2019
How To Make a Single Jar of Fruit JamRecipes
You'll get one perfect jar of jam and a new weekly ritual.
Jun 14, 2019
Small Batch Recipe: Strawberry Thyme JamRecipes
Last spring, I attended a party at which the dessert was an enormous tray of ripe, local strawberries. The berries were artfully arranged around a jar of honey from nearby hives. And though the berries were plenty sweet all on their own, our host encouraged us to dip the strawberries in the honey before taking a bite. The combination of strawberries and honey was a revelation. Within minutes, I started imagining a strawberry preserve sweetened with honey.
Jun 14, 2019
Recipe: Onion-Thyme JamRecipes
This recipe began as a way to use up a big bunch of sweet Texas onions and a handful of fresh thyme, cooking them down into a thick, sweet and savory jam that we intended to throw in the freezer for some future use. But after slathering a spoonful onto homemade bread, we were hooked and the jam never quite made it into the freezer…We have been relishing the jam on crackers and bread – by itself or with a bit of tangy goat cheese that perfectly complements the onions and herbs.
Jun 14, 2019
Recipe: Wild Plum JamRecipes
How lucky am I to be on vacation a few miles away from a small roadside grove of wild plum trees? A friend who was in Northern California a few weeks ago tipped me off to the secret spot and it was our first — and now a daily — destination. The first crop came home in our in-flight dog carrier with a few extra slung in the skirt of my daughter’s dress.
Jun 14, 2019
Quick Recipe: Mission Fig JamRecipes
Every now and then a recipe comes along that just about slaps you in the face it’s so good. (Bonus points when it’s lightning fast and incredibly easy.) That’s what happened when I first sampled this Mission fig jam. My mind was completely blown! This recipe for Mission fig jam is considered a “quick jam” because it uses dried fruit as opposed to fresh, and it doesn’t go through the traditional canning process.
Jun 14, 2019
Recipe: Apricot-Vanilla Bean JamRecipes
The simple art of small-batch jams is something to celebrate and share. It’s like saying, “Hey, I have all this delicious, ripe fruit that I am going to whip up, and you — lucky recipient — are so special to me that I am going to share all this goodness and love with you.” When words alone can’t send the message strong enough, say it with jam!
Jun 14, 2019
Recipe: Triple Berry Quick JamRecipes
I am a lousy jam maker. It’s something I’ve become comfortable with after numerous seasons of buying different canning books and thinking the problem was rooted in the fact that I hadn’t found proper instruction. Then I bought cute jars thinking I needed an aesthetic nudge. Turns out neither are true.
Jun 14, 2019
How To Make Boozy Bourbon Bacon JamRecipes
Making bacon jam is the greatest gift you can give to your future self.
Jun 12, 2019
Recipe: Meyer Lemon Cherry ChutneyRecipes
The heaviest, most awkwardly wrapped and cautiously placed gift under my Christmas tree this year was a bowl full of homegrown Meyer lemons. While here in New York we’re fully ensconced in cellared vegetable season (turnips! beets! potatoes!) my family in California is kicking off citrus season, so I was lucky to have some beautiful Meyers brought straight from Los Angeles.
Jun 12, 2019
Recipe: Herb ButterRecipes
When the herb garden starts going crazy, or you just couldn’t control yourself at the market and ended up bringing home way more herbage than you needed for that one little recipe, it’s time to make herb butter. Keep it in the fridge and slather it on grilled fish, poultry, or red meat, veggies like corn on the cob, or put a nice pat of it on your favorite piping hot bread.
Jun 6, 2019
How To Make Easy Freezer Peach JamRecipes
This is how you enjoy the taste of fresh summer peaches all year long.
Jun 6, 2019
Cooking by Feel: Strawberry Refrigerator JamRecipes
To answer Elizabeth’s question, here in California we are blissfully deep in the middle of strawberry season. My Mystery Box provider has been bringing in flats of dead ripe organic strawberries for over a month now and I usually cannot resist an extra pint or two.But when we got hit with an unseasonable heat wave here last week, I knew I had to do something with them right away, since I usually don’t refrigerate my strawberries.
Jun 5, 2019
Stress-Free Weekend Cooking: MuhammaraRecipes
Earlier this week, we mentioned our newfound love of muhammaraOriginated in Syria, muhammara is a great addition to our usual rotation of hummus, tzatziki and baba ghanoush – particularly when friends stop by – and its bright color and flavors make it a standout. It also has great versatility. Eat it with pita, crudité, grilled meats or vegetables, on a sandwich – the possibilities are endless.And it couldn’t be simpler to make.
Jun 4, 2019
How Do I Store Home-Preserved Foods in a Small Apartment?Skills
Q: I have a small apartment and small kitchen, but am beginning to preserve my own food. I was wondering how others store preserves — like jams, pickles, jellies, etc. — in a small space? Sent by Melissa Editor: It’s great that you are doing your own preserving, but I understand your storage dilemma. Remember that preserves don’t need to be stored in the kitchen — a closet or even under your bed can work!
May 30, 2019
What’s the Difference Between Jam and Jelly?Skills
As I eat my weight in sweet strawberries this time of year, the subject of what to do with the abundance of spring and summer fruit comes to mind. I am usually more than content with enjoying berries and stone fruit as-is, but when I’ve gone a little overboard at the farmers market, jam is one of the many things I consider making. Or is it jelly? The two terms for fruit spread have always confused me a bit. Luckily, there’s an easy way to distinguish between the two.
May 30, 2019
Product Review: Dalmatia Fig SpreadTools
Would you enjoy a delicious fig spread on your morning toast while helping to support farmers in Dalmatia? Interested in trying a new appetizer that straddles the line between sweet and savory? Yes, please.Dalmatia fig spreads are made off the Adriatic coast of Croatia with just a handful of ingredients (mainly figs, sugar and pectin). I tried the original fig spread, but you’ll find other interesting varieties including a sour cherry, orange and quince.
May 30, 2019
Ball FreshTECH Automatic Home Canning SystemTools
Item: Ball FreshTECH Automatic Home Canning System Price: $299.95 Overall Impression: Does what it’s supposed to very well, but is limited in terms of the recipes you can use. If you’re the type of person who enjoys an afternoon of standing over a hot stove to can your jams, jellies, pickles, and other preserved foods, then read no further.
May 30, 2019
A Visit with Suzanne Fuoco of Pink Slip JamsPeople
Who: Suzanne FuocoWhat: Pink Slip JamWhere: Portland, Oregon Suzanne Fuoco’s background in fine art and cooking come together beautifully in her 3-year–old company, Pink Slip Jam. Her products taste like something from a fairy tale, as flowers, local produce, spirits, essential oils and spices collide into the most innovative jam flavors. Once you’ve gone Pink Slip Jam, your toast will never be the same.
May 30, 2019
Mailing Food to Troops Overseas: A Guide to Holiday Care Package Do’s and Don’tsPeople
Do you have a friend or loved one on active duty overseas? If you’d like to send them a holiday food package this season, go right ahead! But here are a few rules to keep in mind when shipping edible goodies to troops overseas: DON’T • Don’t send homemade goods to soldiers you don’t personally know. If you plan to send homemade cookies or treats, you MUST have the name and address of an individual soldier.
May 24, 2019
Country Biscuits with Ham & Red Pepper Jelly Cookbook Review & Recipe from Cooking My Way Back Home by Mitchell RosenthalRecipes
Home cooks have to be a careful when it comes to a cookbook written by a restaurant chef. There often can be a disconnect between what it takes to get restaurant food onto our home tables when we don’t have exotic ingredients flown to our doors and a dozen employees to prep them, not to mention years of professional training and the extraordinarily high btu’s of a huge, multi-burner professional stove.
May 24, 2019
Mindy Kaling Is a Jamhead and the Internet Is Not Having ItPeople
If you follow Mindy Kaling on Instagram, then you know that besides being super funny and fashionable, she’s also obsessed with food. She knows how to make a crudité plate that no one will eat, and has strong opinions on the best kind of chocolate chip cookies. It’s no wonder, then, that she’s also a jamhead. You know, someone who loves jam. What, you’ve never heard that word before?
May 24, 2019
Sandor Katz: “You Could Survive a Winter on That Much Radish Kraut”People
With the summer markets exploding with fresh fruits and vegetables and the Internet full of tutorials for making your own jams, pickles and other preserved foods, it’s hard to know where to start when you begin preserving your own food. So we asked some experts for help — and every day this week we will be sharing their picks for the preserved foods they can’t live without.
May 24, 2019
Deborah Madison: “I Jump on the Opportunity to Make a Good Apricot Jam”People
When fruit and vegetables come from the market rather than our own land, it’s easy to forget that preserving began as a way to keep the bounty from going to waste, not a weekend project with a shopping list.
May 24, 2019
Hank Shaw: “Drying Mushrooms Couldn’t Be Easier”People
When we think about preserving food, canning is what often comes to mind — but there is a whole world of preservation possibilities outside the jar. This week we are talking to experts about the preserved foods they can’t live without, and today James-Beard-Award-winning writer and wild foods enthusiast Hank Shaw talks about his passion for drying and pickling wild mushrooms, with plenty of recipes and ideas to get you started.
May 24, 2019
Jessica Koslow: “There’s Nothing I Desire More Than the French Greengage Plum”People
Preserving is a craft, but it can be an art form too. One taste of a great jam is all you need to understand that a master jam-maker preserves not just the flesh of the fruit, but its very essence, the fleeting flavor that makes that particular fruit unique.
May 24, 2019
Straight Up: DIY Cocktail OnionsRecipes
There’s nothing like the briny crunch of a cocktail onion to complement a Gibson’s bracing coolness (in fact, garnished any other way, the drink would just be called a MartiniWe had a bag of raw pearl onions in the pantry, leftover from another recipe, and decided to try whipping up a batch for ourselves.
May 3, 2019
The Good, Bad, and Ugly: Nitrites and Their Role in Preserving MeatsSkills
Present in such modern picnic food as cold cuts and hot dogs, but used as a traditional meat-curing ingredient since the 16th century, studies have more recently labeled nitrites as possible carcinogens.With Grill Month in full swing, we thought we’d take a moment to give you the scoop on what exactly nitrates are and what they’ve been doing in our food all these years. Read on!
May 3, 2019
Recipe Review: Melissa Clark’s DIY Maraschino CherriesRecipes
Last summer I spotted Melissa Clark’s ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued. I made a mental note of it – and promptly forgot.Then, the other night, while out for cocktails, a friend mentioned she’d made her own maraschinos. But the conversation soon bobbed and wove in a different direction (we were at PDT, and there were taxidermied animals everywhere!).
May 3, 2019
Ice Cream Topping: Shortcut Dulce de LecheRecipes
Anything with caramel on top and we’re sold. But give us the deep flavorful richness of dulce de leche and we’re complete goners.When we don’t feel like making the long version of dulce de leche, we like to make this shortcut version instead:Here’s what you do:Take one can sweetened condensed milk. Remove the wrapper. Put it in a pot. Cover it with water. Boil for an hour or two. Presto chango, dulce de leche!
May 3, 2019