Fresh, crisp fennel bulbs are the harbingers of spring with their lighly licorice-y flavor. We love them straight up, but they also play nicely in a variety of applications. Here's a few of our favorites.
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 Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
Author Karen Solomon (Jam It, Pickle It, Cure It) creates a rich caramel sauce that adds creamy sweetness to standard apple butter; spread it on toast, use it to fill pastries, or just eat it with a spoon.
Perfect for your St. Patrick's Day soda bread, slathered thickly on any baked good, or melted over vegetables or fresh pasta, cultured butter is a richly flavored treat. This recipe is a 2-for-1 since you get fresh buttermilk too!
crisp, tangy pickled okra makes the perfect side dish for a big fried chicken dinner. it's also delicious with cold beer, crackers and pimento cheese. if you like dill cucumber pickles, you'll love these!