An easy amplification of fall's favorite fruit: pears. "You can't buy that in any store!" is high praise indeed, so adding a mix of frangrant spices elevates homemade jam to top notch gift quality. The holidays are coming...
Charred bits of onion and the last corn of summer are blended with blistered tomatillos for this tangy salsa. I was conservative on the amount of heat -- add more hot chilies "as desired" and you'll do fine.
Purple carrots, yellow carrots, white carrots, and natural orange -- hooray for farm stands with their colorful, carroty-tasty alternatives to the standard Stepford Wives offerings. How to keep their beauty for lean days ahead? Check it out.
Finally, a use for the rose hips that appear at summer's end. Rather than making a jelly, this chutney is showier, displaying the chunks of rose hips along with other goodies like mango, tamarind and cranberries.
German currywurst is nice and all, but it's usually rather a tame affair. I put a big punch of curry spices into the knockwursts themselves. Enrobed in tangy sauce and crowned with fried potatoes -- this is the Kaiser of Currywursts.
The season for golden raspberries is fleeting so take advantage of it with this confluence of berry and pear. And toss out the toast! Serve it as shown here, spooned atop sour cream with walnuts. C'mon, live a little!
Itching to try your hand at home-cured meats? This Lonza is for you babe. A quick brine and 6 week air cure, S.D.'s Lonza uses succulent port tenderloins yielding smooth dark slices of intense flavor. Just do it!