This is an absolutely wonderful recipe from Marisa McClellan (foodinjars.com). I love the pairing of dill with the scapes, as well as the after-oomph of garlic upon swallowing! I've made some minor changes which are noted below. Yum!
Read MoreThis is another recipe that's come through the generations of my family on my mom's side, and it's a jewel in our crown of goodies. This is the best cranberry sauce I've ever had, and I really mean that. In addition to a "must" at our Thanksgiving and Christmas tables, this sauce elevates a turkey sandwich to greater heights, is wonderful with roast pork, with yogurt in the morning, or again, plain for a little treat.
Read MoreAlthough time-consuming, this fruit butter is an absolutely delicious way to use lots of apples! This recipe comes from Canning for a New Generation by Liana Krissoff.
Read MoreDelicious sweet-hot chutney; great with cheddar, roasted meats...I found this recipe in the New York Times. It's from Tart and Sweet. I once ran out of raisins so subbed currants; also terrific.
Read MoreA delicious way to preserve the best of the season, this jam is summer in a jar. It's beautiful, simple, pectin-free, and come winter, you'll be glad to have made extras.
Read MoreThis is a scrumptious treat that was highlighted in the Recipe Redux column that Amanda Hesser used to write for the NYTimes Magazine. I've made this recipe countless times, and it always receives rave reviews!
Read MoreThe cherries are so beautiful and flavorful this time of year, and I always make jam for my boys (who love it alongside my cherry-spelt scones). I can never resist cardamom so decided to experiment by whisking some into my jam as it cooked down. Heaven.
Read MoreThis is a very loose jam that also makes a great sauce for ice cream.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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