I often find blueberry jams to be uncomfortably sweet. This recipe remedies that by incorporating tangy rhubarb, Cava and a few grinds of black pepper. Delicious on toast, on yogurt or with cheese and crackers.
Read MoreWhen blood oranges are in season, I'm always smitten by their marbled beauty and juicy tang. Though I'm happy to eat them plain, I have long wanted to make a jelly with their juice and this year thought Prosecco and crystallized ginger would be terrific additions. They definitely are!
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 Moremusings from a stay-at-home, cooking-obsessed mom
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