4 ingredients and 2 minutes of effort--that's all it takes to make the most amazing mustard, the kind you'd pay good money for at a fancy market. This mustard is about as easy as it gets, and there are so many ways to modify it to suit your tastes.
Apples, red wine, honey, cinnamon, and walnuts--all the flavors of fall bottled up and ready to spread on a pretty scone or a hearty slice of whole grain bread. It smells amazing and tastes even better!
If you've ever considered canning tomatoes, but weren't sure where to start, this is for you: pros, cons, and instructions on how to put up whole, crushed, or sauced tomatoes. You'll be stocked for all your winter pasta, chili, and soup needs!
This rosy pink jam looks sweet as pie but it has a secret: the tingle of ginger (raw and candied), just enough bite to keep things interesting. Try it on a cream biscuit or in a thumbprint cookie for a fun twist on a standard!
Remember that chocolate sauce that would harden over ice cream? Or the chocolate shell on ice cream drumsticks? This is that sauce and it's so easy it doesn't seem fair to even call it a recipe. Seriously, just go make this right now.
Muhammara, red pepper dip with walnuts and spiced with pomegranate molasses and cumin, is one of those dishes that is far more impressive than the amount of effort that goes into it. It's a perfect go-to as a dip for parties or spread on a sandwich.
Sweet and tart cranberries are spiced with cinnamon and cloves, and make a fantastic accompaniment to a turkey sandwich, fall salad, beautiful sparkling cocktail, or any other application you can dream up!
This time of year always seems like it’s in the midst of an identity crisis--it's 80 then 50, strawberries are still at the market right next to winter squash, apples, and pears. This tomato jam walks the line between seasons perfectly.
I told myself that this would be the summer I would learn how to can, and can I have. This is a round-up of what I've learned so far about selecting jars, finding recipes, and processing to hopefully take some of the fear out of preserving.