Jam and Spread Recipes & Ideas
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Sweet Idea: Cake in a Jar
Here’s a sweet gift idea: cake in a jar! We’d never heard of these until recently, but apparently it’s an old country tradition and several bloggers, like Angry Chicken who made the cakes above, have experimented with them. They’re just the right size gifts for co-workers, and they can be easily mailed to friends and family. We like the fact that it’s a gift with reusable packaging, too.The cakes are baked in sterilized jars and then sealed.
May 3, 2019
Recipe: Oven-Roasted Tomato Jam
Sometimes a recipe arises from a confluence of ideas and inspiration — a convergence of influence, flavor, and downright craving. This recipe is one of those. It was inspired by Laurie Colwin’sstewed cinnamon-spiked tomatoesFresh tomatoes going into the oven with plenty of garlic and olive oil.Colwin describes a dish of tomatoes baked for a very, very long time in the oven with a great quantity of garlic and olive oil.Hmm, we thought. How difficult could that be?
May 3, 2019
Favorite Spring Cocktail: Gibsons – with Ramps! Straight Up Cocktails and Spirits
Take a Martini, that sublime mixture of cool, crisp gin and dry vermouth, and garnish it with a pickled onion instead of a green olive. Now you have a GibsonBut what if that delicately savory, crunchy onion happens to be a ramp?
May 3, 2019
DIY Recipe: Boozy Cherries 2½ Ways Straight Up Cocktails and Spirits
Ever since I first tried Melissa Clark’s quick and simple maraschino cherry recipe, I’ve been hooked. This delicious way of preserving seasonal fruit for year-round cocktails and desserts has become a cherished summer ritual for me. But this year, I thought I’d try something new.
May 2, 2019
Using Apple Butter in the Kitchen: 10 Recipes
A kitchen in the fall conjures up memories of apples and warm spices, pumpkin and squashes. Many folks make their own apple butter at home, but there are actually great store-bought varieties available in most supermarkets around the country.So we thought instead of focusing on how to make apple butter today, we’d think about ways to use it in the kitchen.
May 2, 2019
Custom Canning Jar Toppers from RiverDog Prints
Printable Custom Canning Jar Toppers from River Dog Prints • $15• RiverDog Prints Even a simple Mason jar of homemade pickles or flavored oil becomes pretty as a present when topped with one of these custom printable jar toppers. You tell Cyn what you’d like printed on your toppers; she sends you back a PDF you can use as often as you like. Then put on top of your jar lid and screw on the ring. Simple and pretty!
May 2, 2019
Need a (Vegan) Boost of Umami? Add Preserved Lemon!
It’s easy to find umami sources in the world of meat and dairy, where ingredients like anchovies and Parmesan cheese can be added to give savory fullness to dishes that taste a little flat. There are vegan sources for umami too, but our list is missing one of my favorite ingredients for adding a jolt of rounded flavor: preserved lemons.
May 2, 2019
How to Make Homemade Nutella
I don’t buy Nutella because, truthfully, I can’t be trusted with it around the house. I like it a little too much. But for some reason, when I make it at home and see the ingredients I’m using before me it doesn’t seem all that bad. My nutella recipe is quick: no melting chopped chocolate or heating milk. It’s a simple food processor affair, and I’ll often make a double-batch and keep it in the refrigerator for when a little chocolate need arises.
May 2, 2019
Do You Have to Refrigerate Peanut Butter?
Q: My family kept peanut butter in the fridge, but in college all my roommates kept peanut butter at room temperature and I loved how easy it was to spread! Now I keep my peanut butter at room temp too but I recently read you need to keep it in the fridge. Why? Is there a difference between PB with/without preservatives? Is my Jif OK on the shelf?Sent by TiffanyEditor: Tiffany, peanut butter is fine stored in a cool cabinet.
May 2, 2019
The Art of Fermentation by Sandor Ellix Katz
I have fallen deep down the rabbit hole into the world of fermentation. First sourdough bread. Then beerkombuchasauerkrautkimchi• Who wrote it: Sandor Ellix Katz, who also wrote that original bible of fermentation that we’ve all been using for years, Wild Fermentation• Who published it: Chelsea Green• Number of recipes: Too many to count!
May 2, 2019
Got Quince? Make Quince Paste! (Membrillo)
My neighbor’s tree is brimming with quince. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. I spotted this bountiful sight of a quince-laden tree outside my sister’s window last week. Every day since, the vision has been taunting me with the prospect of homemade membrillo. With just a few pulls on the apple picker, I scored a hefty bounty and got to work. Still wasn’t that much work, though!
May 2, 2019
How Can I Use Pickled Watermelon Rind?
Q: I recently made a huge batch of pickled watermelon rinds for the first time, which turned out to be rather sweet, not sour like I expected. Any ideas for how to use them?Sent by AnaEditor: Ana, how about adding them to salads or a cheese platter? The sweet and sour flavors would probably pair well with meats like grilled steak or braised pork, too.Readers, any ideas for using pickled watermelon rind that is on the sweet side?Next question?
May 2, 2019
Gifts of Jam: Pretty Packaging Ideas
Are you sharing gifts of homemade preserves this year? For an extra festive (and useful!) touch, you might bundle jars of jam, jelly, and marmalade with a pretty dish towel, a spoon, or an edible accompaniment, like bread or cheese.
May 2, 2019
Preserving Wild Foods by Matthew Weingarten and Raquel Pelzel
In Preserving Wild Foods, chef Matthew Weingarten and collaborator Raquel Pelzel celebrate wild and seasonal foods of the coastline, pasture, garden, forest, and wetland — and the preservation techniques that can make these treasures available year-round.
May 2, 2019
Trader Joe’s Has Kimchi! Here Are 6 Ways to Use It
While poking around in the refrigerated section of my local Trader Joe’s, I recently discovered a pouch of one of my favorite foods: kimchi!I love using kimchi in weeknight meals; it’s so flavorful, it quickly transforms humble ingredients like eggs and rice into tasty dinners.
May 2, 2019
Salt Sugar Smoke by Diana Henry
“I am a home cook,” writes Diana Henry, and this is the approach she takes in Salt Sugar Smoke. “I have done everything in this book in a gentle way and didn’t spend much on new equipment.” Yet the results are glorious: sumptuous fruit jams and curds, savory smoked meats and salted fish, and a very international lineup of condiments, syrups, alcohols, and pickles.
May 2, 2019
Look! Brand New Blue Ball Canning Jars
It wasn’t that long ago that you could pick up old blue canning jars for just a few quarters at your local thrift shop. Now they’re a hot vintage item and you’re likely to pay ten times that amount or more, if you can even find them. But the blue jar situation is no longer so difficult, or expensive, thanks to Ball, the 125 year old producer of canning equipment.
May 2, 2019
Preserving with Pomona’s Pectin by Allison Carroll Duffy
After interviewing Allison Carroll Duffy and getting her 5 Essentials for Summer Canning, I couldn’t wait to check out her new cookbook, Preserving with Pomona’s Pectin. If you are interested in low- or no-sugar jams, or you’d like to sweeten your preserves with sugar alternatives such as honey or agave, then you should definitely check out Pomona’s Pectin and this lovely, informative new cookbook!
May 2, 2019
Saving the Season by Kevin West
Saving the SeasonhowSaving the Season why • Who wrote it: Kevin West • Who published it: Alfred A.
May 2, 2019
8 Etiquette Tips and Helpful Hints for Canning and Preserving
Once a common activity in many households, canning and preserving fell out of favor for several decades. But now it’s very popular again, with manufacturers of canning jars and equipment reporting record sales. There’s a lot available about the mechanics of canning but some people aren’t aware of a few unwritten rules for making and exchanging the fruits of our labors. Read on for a few basic etiquette tips and helpful hints for navigating your preserving life. 1.
May 2, 2019
Kitchen Organization Tip: Label Your Jars with Washi Tape
Nothing could be simpler than scrawling the name and date of your just-canned jam or pickles on a piece of masking tape and slapping it on the jar. After all, who doesn’t have masking tape and a Sharpie stashed in a random drawer somewhere? But you can take things to a much classier level by switching out one piece: replace that masking tape with washi tape!
May 2, 2019
The Essential Book of Fermentation by Jeff Cox
Fermentation is all the rage lately as people rediscover the deliciousness and health benefits of probiotic foods. The Essential Book of Fermentation encompasses both the why and the how of this movement.
May 2, 2019
A Jam Cocktail Recipe: Lemon Verbena & Raspberry Jamtini
Jam’s ability to glam up a piece of toast is, of course, a foregone conclusion. But have you ever thought about adding a dollop of this sweet, sticky fruit spread to your cocktail? You should! Shaken with ice and a shot of vodka, jam creates a cocktail of surpassing summery goodness. Whether you’ve been hard at work canning your garden’s bounty or hard at work enjoying the sun, a jamtini is just the thing to toast the end to a perfect summer day.
May 2, 2019
Recipe: Sweet & Savory Bacon Jam
As a Southerner, I know I’m supposed to pledge a certain allegiance to bacon, but I have to admit the “bacon-makes-everything-better” trend had me rolling my eyes after the first month or so. (And that was five years ago!) Then I made this sweet and savory bacon jam, and I’ll be darned if I didn’t want to slather it on everything from breakfast sandwiches to cupcakes. Yep, I turned into “that” girl.
May 2, 2019
Jam Maker’s Tip: Save Lemon Seeds for Homemade Pectin
I rarely use commercial pectin in my jams, relying instead on the natural pectin of the fruit (plus I like a looser set). But there are times when a little boost is helpful if I’m preserving low-pectin fruits, making a larger batch, or wanting to reduce cooking time. That’s when I reach for my perpetual stash of lemon seeds. Lemons and other citrus fruits are rich in pectin, which thickens jams.
May 2, 2019
Skip the Olive Bar and Marinate Olives, Your Way
Do you buy olives at your local grocer’s olive bar? I mean, who can resist those piles of glistening Castelvetranos and Kalamatas? As a person who will buy olives over potato chips any day, this area of the grocery is an absolute weakness. But is the olive bar really worth it? I began to wonder — why don’t I just make my own marinated olives? It seems so simple! The olive bar is just too tempting, normally.
May 2, 2019
Homemade Liqueurs and Infused Spirits by Andrew Schloss
Homemade liqueurs are some of easiest and most fun kitchen projects around. From creative and seasonal flavors to DIY versions of popular brands, you can sip your concoctions neat, use them in cocktails, and give them as gifts. Here to guide you on this delicious, boozy journey is Homemade Liqueurs and Infused Spirits, a new cookbook by Andrew Schloss.
May 2, 2019
An Open Letter to My Family: The Last Spoonful of Jam Will Not Kill You
It won’t even make you sick. And I know this for a fact, because you’ve been eating it for years, through no effort of your own, and minimal subterfuge on my part. You know what else? Your taste buds are not very advanced. And that includes you, dear husband. On a regular basis, I look into my refrigerator to find identical jars of condiments. One jar of mustard has but one teaspoon remaining. Dear family, can’t get that teaspoon out of the jar?
May 2, 2019
Can I Substitute Red Radishes for Daikon Radish?
Q: Is it possible to substitute red radishes for daikon radish? I would like to make your recipe for kimchi and do not have access to daikon, but have a lovely bunch of red radishes. Sent by Denise Editor: Readers, have you ever tried substituting red radishes for daikon radish? Any advice, particularly if you’ve tried it with kimchi?
May 2, 2019
DIY Maraschino Cocktail Cherries Week 4: They’re Not Quite What I Had in Mind, But They’re Scrumptious
I fished a few cherries out of the jars of DIY Maraschino cherries I have steeping in the fridge so you can see how they’re doing. These babies are getting better and better — but they’re still not quite what I had in mind! As you can see, the cherries are pretty soft, especially the ones that I brined first. I actually like the cherries I didn’t brine a little bit better; they held their shape much more nicely.
May 2, 2019
Preserving by the Pint by Marisa McClellan
The angle: Preserving doesn’t have to be a weekend commitment; it also doesn’t have to just be an end-of-summer thing. Start thinking “small-batch” and lots of preserves become instantly possible. Recipes for right now: Fermented Radish Slices, Ramp Greens Kimchi, Garlic Scape and Arugula Pesto, Spicy Mango Salsa, Rosemary-Rhubarb Jelly Who would enjoy this book? Anyone who has dreamed of canning but lacks the space/time/gumption to do big batches.
May 2, 2019
Recipe: Lemon-Lime Curd with Rosemary Sables
Sometimes you just need a moment to treat yourself. Whether that be a nice, breezy walk outside, a superb homemade latté (I’m talking with real steamed milk here), or a special snack. These buttery cookies with citrus curd are just that treat. Forcing yourself to take a beat out of a busy day in order to sit down and swirl the luscious curd onto each buttery cookies allows you to savor the moment — as well as each delectable crumb.
May 2, 2019
6 Ways to Use Leftover Pickle Juice
After you’ve dug the last spear out of the pickle jar, you can either pour the pickle juice down the drain and bid it adieu, or you can save and repurpose it into something useful or tasty. Don’t waste that flavorful liquid – here are some great ways to give it new life! 1. Salad dressings: Replace the vinegar in your favorite salad dressing with pickle juice, or drizzle some pickle juice into potato or pasta salad to punch it up. 2.
May 2, 2019
Asian Pickles by Karen Solomon
The angle: You want pickles? You got pickles! From Japan to India, here are enough pickling ideas to keep you busy all summer long. Recipes for right now: Puckery Eggplant in Mustard Pickles, “Wasabi” Pickled Carrots, Stuffed Cucumber Kimchi, Pickled Shallots, Salt-Cured Long Beans with Ginger, Paneer-Stuffed Pickled Chiles, Thai Pickled Cabbage Who would enjoy this book?
May 2, 2019
Recipe: Blackberry Chia Jam
A low-sugar, all-natural jam that takes only minutes to prepare? Yes, there is such a thing! All you need is fresh fruit, lemon juice, chia seeds, and honey, and you can have a batch of homemade jam that is not only quick but quite low in sugar, too. Besides being rich in antioxidants, chia seeds are special because of their gelatinous properties: once immersed in liquid, the seeds inflate and give off a jelly-like texture.
May 2, 2019
Recipe: Overnight Oats with Jam & Toasted Coconut
If you haven’t yet tried overnight oats, you absolutely have to. This is a hearty and filling breakfast that isn’t too heavy and that requires almost no preparation at all. You just soak equal parts oats and milk overnight, and in the morning, you have a cool bowl of plump oats waiting in the fridge. I like to make a big batch of overnight oats at once and then layer them in jars with homemade jam, like my Blackberry Chia Jam, for easy grab-and-go breakfasts all week long.
May 2, 2019
15 Free Downloadable Labels for Your Canning Jars
If you’ve gone to the trouble of making homemade jams, jellies, or pickles1 Canning Party Printables, from The Cottage Industrialist: This printable set doesn’t stop at cute jar hang tags; it also comes with invites and recipe cards for a complete canning party.2 Canning Labels, from Make: This printable set gives you a variety of shapes and designs so you can keep your gifts straight.
May 2, 2019
Grapes Are the New Cocktail Olive
Greek salads, tapenades, and martinis all have one thing in common: olives. A little bitter, a little sour, and a little salty, olives add three of the five tastes to any dish or drink they touch — they’re a culinary triple threat! And neither your happy hour nor your Nicoise salad would be the same without them. But with my low-sodium diet, olives and the many recipes they star in got cut out of the rotation.
May 1, 2019
Recipe: Dairy-Free Nutella
Nutella isn’t something I grew up with at home. Both of my weirdo parents had an aversion to it. I’ve even heard my Italian father refer to it as “disgusting.” I am still to this day fairly certain that he’s never even tasted it. Either that, or he’s kind of a monster, because this stuff is delicious. The first time I smothered this chocolate and hazelnut spread onto a crêpe I fell in love, and it’s been hot and heavy ever since.
May 1, 2019
Recipe: Raspberry Lemon Curd
Great gift-giving is an art form — finding a present that is the perfect balance of thoughtful, practical, intimate, and memorable. Sometimes this process can be a bit overwhelming. However, if you love to DIY, then the idea of a homemade gift can make things a whole lot easier. I tend to follow the edible gift route, as I find that making treats is a sensible, personal — and not to mention delicious — way to spoil loved ones.
May 1, 2019
All Your Vegetables Should Be Covered in This Scallion Miso Butter
Turn your roasted and grilled summer vegetables into an amazing dinner by drizzling this scallion miso butter sauce on everything in sight. It’s simple to make – just butter, white miso, scallions, and pepper. Put the vegetables over some grains and throw some fresh scallions on the whole thing. Voila! When it gets really warm out, this kind of dinner is my favorite: simple vegetables, a delicious sauce, some herbs, and maybe a grain.
May 1, 2019
Recipe: Homemade Almond Butter with Honey & Cinnamon
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I’ve been to a number of spots that serve toast with nut butters “made in-house.” And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I’ve been making my own version at home.
May 1, 2019
Can I Make My Own Oil-Packed Sun-Dried Tomatoes?
Q: When you go to the grocery store, you can find dry sun-dried tomatoes and also sun-dried tomatoes packed in oil. Would it be safe to buy dried ones and cover them in olive oil at home in say, a mason jar, to just pop in the fridge? I don’t know if there’s any kind of bacteria to worry about.
May 1, 2019
What’s Your Favorite Way to Preserve Fresh Carrots?
Q: I’ve read every suggestion to keep my fresh carrots fresh in the fridge, but I want to buy a lot of them from my excellent farmers market while I still can. I plan to stock up this week, and want to know what’s the best way to preserve them. Maybe canning or freezing? Although, whenever I’ve had frozen carrots in a bag of mixed veggies, I haven’t enjoyed the overall texture. Should I can them in a pressure cooker?
May 1, 2019
How Can I Use Up a Lot of Pickled Jalapeño Peppers?
Q: I planted some jalapeño peppers in my garden this year. I have never used jalapeños in any way. I have pickled and canned a lot of them, but now need to find out how to use them. Recipes? Sent by Arnold Editor: There are actually quite a lot of ways to put these pickled jalapeños to good use. Consider adding them to tacos, quesadillas, guacamole or salsa, and sandwiches. The liquid from pickling is just as useful.
May 1, 2019
What’s the Best Way to Preserve Pears?
Q: I have a dozen pears sitting in my kitchen ripening, and I am about to get on the road for the next two weeks. I would like to save the pears and enjoy them later since they are so tasty. Can I freeze pears? If so, how should I do it? Dice them? Slice them? Do I peel them? Will they brown in the freezer? Otherwise, what’s the best way to preserve them? Your expert advice is very much appreciated!
May 1, 2019
Recipe: Slow-Cooker Apple Butter
‘Tis the season of gift giving, celebrating, and feasting! Your social calendar is probably filling up with family gatherings, friendly get-togethers, and holiday parties, while the number of shopping days left are disappearing before our eyes. Afraid to face the mall crowds or can’t seem to find enough hours in the day, but hate showing up empty-handed?
May 1, 2019
How Do I Use Up Dried Cilantro?
Q: I just purchased a huge bag of dried cilantro from Nuts.com, and I really have no idea how to use it. I have no idea what to do with all this cilantro! Can you give me any ideas? Sent by Lorraine Editor: A few summers ago I went mad and dehydrated my entire garden. I mean everything — from the tomatoes and eggplants down to every single herb, including the cilantro.
May 1, 2019
The Secret to Chick-fil-A’s Super-Juicy Chicken Is in Your Pantry
There’s a lot to love about chicken breast. The low fat content keeps it lean, nourishing, and nutritious. It’s easy to cook, and hugely versatile. But because this meat is so lean, on its own, it lacks in the flavor department. All it needs is a boost from the outside. One of the easiest way to pile on the flavor is with a single ingredient that’s sitting in your pantry or fridge. I hope you’re ready for juicy, flavorful chicken.
May 1, 2019
How Should I Use My Overload of Pickled Green Tomatoes?
Q: I made the mistake of letting my husband go to our local pickling shop alone. I now have two-and-a-half quarts of pickled green tomatoes and one quart of pickled garlic with capers. Do you know of any recipes that would help to use them up? While delicious, I feel like the two of us will get bored quickly simply snacking on them … or go into a salt overload. Thank you! Sent by Sydney Editor: I laughed out loud when I read this email, just imagining what your reaction might have been!
May 1, 2019
5 Classic Fermented Foods That Deserve a Place in Your Pantry
Germany has sauerkraut, Thailand has naem (fermented pork sausage), Sweden has surströmming (fermented herring) — it seems every culture has its own traditional fermented food. And with good reason: Research suggests these foods are nutritional powerhouses, and fermentation has also been found to break down poison in foods, like cyanide in cassava. Beyond their alleged health benefits, though, fermented foods are also delicious and useful in building tasty meals.
May 1, 2019
The Must-Have Ingredient for Next-Level Vegan Cheese
It’s no secret that cashews — a stand-in for all manner of creamy spreads, dips, and desserts — are a vegan’s best friend. But as lovely as a dollop of cashew ricotta can taste slathered on a scone or tossed in with a pear-and-walnut salad, you just can’t get that sharp, aged real-cheese flavor (not to mention meltability) from the nut stuff. Or can you? Enter: rejuvelac, one simple ingredient that launches cashew and other nut cheeses to the next level.
May 1, 2019
This 10-Minute Technique Means You’ll Never Waste Vegetables Again
Do you have a rice bowl or a taco dinner in need of a little extra something-something? Or perhaps you are staring food waste in the face, with a lingering carrot, half an onion, or two radishes that have been hanging out in the crisper for a smidge too long, and you want to send them on to a better life. Here’s your answer to both of these cooking challenges: the 10-minute magic of the ultra-quick pickle.
May 1, 2019
Fermentation Is the Reason You Love These 5 Foods
Fermented foods are bubbling up in popularity, thanks to an increasing awareness of gut health. Research suggests the balance of bacteria in our gastrointestinal systems plays a vital role in more than just digestion. In other words, there may be a connection between our gut and our bad mood or that nagging cold — and fermented foods like kimchi and kvass may put us on the right track to a healthier GI.
May 1, 2019
Build a Better Tummy Tonic for After Dinner (or Any Time)
It happened again: While your taste buds applaud your dinner choice, your belly is less than impressed — and it’s making it known. Enter: after-dinner tonics, a homemade remedy made of herbs, vinegars, bitters, and aromatics concocted to encourage your body’s natural digestive fluids to help settle your stressed-out stomach. The different elements used to build your homemade tonic should depend on what your indigestion woes are.
May 1, 2019
Recipe: Ginger Kombucha Tonic
An after-dinner tonic made with a variety of herbs, including rosemary, sage, and mint, and topped off with kombucha is the perfect tonic to sip on after a meal has left you stuffed and bloated. Each ingredient in this tonic adds to the flavor and function of this drink. The sage and rosemary are carminative herbs and aid the body is producing the digestive juices that help accelerate the digestive process. Fresh ginger amplifies the gingery flavor of the kombucha and helps settle any nausea.
May 1, 2019
Recipe: After-Dinner Turmeric Spritzer
Meet the after-dinner spritzer. This is the drink to whip up after a particularly rich meal when your belly needs some help settling after too many enthusiastic bites at dinner. Turmeric plays a starring role in this spritzer, along with orange juice and apple cider vinegar, and together with a handful of herbs, this drink becomes the delicious solution for your full tummy woes.
May 1, 2019
4 Tips for Guarding Your Gut During Passover (or Anytime)
I was raised in an Ashkenazi Jewish family, which means that unlike my friends from Sephardic or Mizrahi backgrounds, who eat rice and legumes and corn on Passover, I was instructed to avoid them all, along with any grain-based products that aren’t matzo. As such, I grew up associating Passover with an upset stomach. (This is what happens when you subsist on seder leftovers, matzo pizzas, and matzo spread with butter and jam.
May 1, 2019
The Probiotic Drink That Will Having You Saying “Yes Whey!”
It seems like everyone is on the fermented drink bandwagon lately, but what if kombucha or even shrubs and switchels aren’t for you? Then it’s time to try something made with whey instead — like KeVita’s line of sparkling probiotic drinks. Not quite as bubbly as sparkling lemonade or seltzer, these drinks get their fizziness from fermented whey. It’s a much more subtle sparkle, which allows all the flavors to shine through.
May 1, 2019
5 Mistakes to Avoid When Making Strawberry Jam
To me, the official start of summer is when local strawberries hit the farmers market stalls. There’s really nothing like the taste of those sweet berries, still warm from the sun, after a long winter. Which is why I tend to go a little crazy when they arrive, buying as many boxes as I can carry home each time I wander through the market until my fridge is loaded.
May 1, 2019
Flavor Corn on the Cob with Hot Pepper Jelly
You’re probably most familiar with hot pepper jelly as that sweet and spicy flavor booster that’s so often paired with cream cheese and crackers, but it does some of its best work when spread over a hot ear of corn on the cob. Leave the butter in the fridge — all you need is a little hot pepper jelly. Hot pepper jelly is one of those condiments we have a habit of buying, then tucking away in the pantry, and promptly forgetting about it. But not this summer.
May 1, 2019
7 Creamy Spreads for a Breakfast Sandwich
If I've learned one thing about making breakfast sandwiches over the years, it's that it's always necessary to have a creamy element to bring the whole thing together.
May 1, 2019
Canning with Kids: What a Day of Summer Preserving Looks Like for My Family
Labor Day weekend is upon us, and if you’re wondering what to do with your brood, why not get the gang involved in a summer preserving project? It’ll keep everyone busy and you’ll be rewarded with delicious treats for many months to come. We asked Aimee Wimbush-Bourque, the Simple Bites blogger and author of Brown Eggs & Jam Jars to share what a day of preserving looks like for her and her family of five.
May 1, 2019
Recipe: Sauerkraut Martini
This cocktail is polarizing. Either you’re going to be with me and love every briny sip, or you will not. And don’t for a second think you only have to drink it during Oktoberfest — it’s just that people are far more affectionate toward pickled cabbage during this time of year. To be quite honest, I need no special occasion to shake one of these up. A Wednesday evening is just as good of a reason as any. Says who?
May 1, 2019
Recipe: Lemon Curd Sandwich Cookies
Stop the search — you’ve found your new addition to this year’s lineup of holiday cookies. This lemon curd sandwich cookie starts off with just-sweet-enough cookies, made rich and tender by a simple cream cheese dough. Don’t expect to find a snappy cookie here — these rounds have some give because we want them to melt a bit when you bite into them. Nestled inside is a sunny, tart and sweet lemon curd.
May 1, 2019
Recipe: Seaweed Butter
It’s hard to improve on the classic combination of bread and butter. But when you add dried seaweed (yes, seaweed!) to the butter, it turns the simple ingredient into a salty umami bomb you’ll want to munch on any time of day. This recipe comes to us from Chef Ben Jackson over at Drifters Wife in Portland, Maine. The cozy wine bar, known for its natural wine selection, features an inventive menu of small plates that changes nightly.
May 1, 2019
Recipe: Gougères with Fig Jam
Fried jelly doughnuts, called sufganiyot, are a common Hanukkah treat in Israel, and are increasingly popular in the United States. But while homemade doughnuts filled with strawberry or raspberry jam are delicious as a once-in-a-while treat, they make the house smell like fried food and leave a pesky amount of cooking oil behind to dispose of. These gougères, which come sandwiched with fig preserves, offer a savory, sophisticated twist on sufganiyot.
May 1, 2019
These Are the 2 Best Apricot Jams Money Can Buy — And They’re Still Just $10 or Less
Welcome to a new series we’re starting out, called Small Batch, Big Batch. As you may have figured out, the idea is to focus on one (very specific) type of ingredient or treat and then highlight our two favorites: one from a small maker and one from a bigger company (whose goods are more readily available). First up: apricot jam. Spread the stuff on toast or muffins, use it in a sauce, or plop a spoonful on top of a bowl of ice cream.
May 1, 2019
Recipe: Strawberry Honey Butter
When strawberries are in season, it’s hard not to inhale the cartons you bring home immediately before even thinking about what else you’ll do with them. I encourage you, however, to put some aside to make this butter — rich with all that fruity flavor, enhanced by honey and orange zest, and just begging to be slathered on toast or biscuits and melted all over your pancakes and waffles.
Jun 18, 2017
This Clementine Marmalade Is the Sunny Antidote to Winter
I usually associate canning and preserving with summer — when all those gorgeous tomatoes, stone fruit, and berries are in season — but it’s absolutely a year-round activity. Case in point? This clementine-hibiscus marmalade. The best part about this recipe is that it only requires the following five ingredients: clementines, dried hibiscus, sugar, fresh lime juice, and salt. Unlike some preserving methods, this marmalade is also super straightforward and unfussy.
Jan 5, 2017
7 Fun Facts About Pickles
Today, pickle enthusiasts converge in their spiritual home — the Lower East Side — to celebrate the 15th annual Pickle Day. To mark the occasion, here are seven facts from New York City’s pickled past. When the Dutch settled in the 1600s, New York became home to the largest concentration of picklers anywhere at the time. The majority of cukes were grown in modern-day Brooklyn, where the pickling tradition lives on.
Sep 25, 2016
A Look at the Enduring Allure of Canning and Preserving
I come from a long line of Missouri farmers. Our roots were literally in the soil for generations. That is, until my Grandma Dot got fed up with wearing feed sack dresses and growing her own food, getting by on what you could and being reluctantly grateful for the Ball jars still left in the root cellar come February. In the mid-century promise of modernity just after WWII, she packed her bag and took a train to St.
Sep 3, 2016