This is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!
Read MoreWho doesn't love strawberry-rhubarb pie? It's one of my favorites, a summery treat that oozes freshness and bright flavors. This jam is an attempt to bottle my Strawberry-Rhubarb Pie Version 2.
Read MoreAs summer bids us farewell and the cooler weather of fall rolls in, I feel slightly bittersweet because there is less fruit available with which to can. The berries and stone fruits are gone for the year; now is the time to make heartier fare like apple and pear butters. For a brief time though, you can still buy rhubarb at the farmers markets in our area. Rhubarb tends to be a secondary fruit, a supporting actress if you will, but such needn't be the case. Here, it's the main event, buttressed only by sugar, some fresh orange juice and a bit of crystallized ginger. Enjoy!
Read MoreThis is a simple plum jam, lightly spiced with orange, allspice and cinnamon. It’s a wonderful way to preserve the summery taste of plums but also helps usher in fall with its warm, inviting aromas.
Read MoreA fantastic libation, created in 1927, courtesy of The PDT Cocktail Book
Read MoreThese whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin.
Read MoreHerbs! Citrus! Creamy! Flavorful! Healthy!
Read MoreAperol is a bitter-orange liqueur made by Campari. It's a great addition to any bar, and this Spritz is a classic cocktail.
Read MoreThough I'll always prefer lobster rolls, a good shrimp roll is a fair second!
Read MoreI didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreSummertime calls for frequent use of salsas, and fruit-based ones are no exception. This is particularly good on a steaky white fish like halibut.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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