Blueberries are great candidates for jam-making because of their high level of pectin; lemon and thyme make them burst with flavor. This recipe comes to us from Karen Solomon, author of Jam It, Pickle It, Cure It.
This sauce adds a fresh, light quality to any dish you serve it with and is so loaded with nutrients it should be considered a super-food level condiment. It's great with rice + beans, eggs, couscous, pasta, and grilled meats. Try it out!
Easy and fool-proof way to reserve your basil harvest! You can use this basil/ oil mixture as a base for fresh pesto, you can add it to soups at the end for a delicious flavor (do not cook with the soup!) or you can just put it straight on fish, stea
Having preserved herbs on hand is probably my favorite trick for everything I make. Most herbs have one particular method of preserving which suits them best, either drying, preserving in oil, freezing in oil, or preserving in apple cider vinegar.