Learning how to make jelly can be incredibly useful when spring and summer roll around not to mention delicious. This Old-Fashioned Blackberry Jelly tastes best when using wild blackberries and gathering them is perfect excuse to spend some time outdoors. This particular blackberry jelly recipe also calls for lemon juice, resulting in a tart, fresh flavor. An old-fashioned recipe like this is a great activity to do with kids they'll especially love helping to gather the blackberries!
Have you ever wanted to make your own marinara sauce, but were daunted by the time it takes to make it? Then this recipe for All-Day Marinara Sauce is just what you need. Using a slow cooker, you'll cook the sauce for as little as six hours and up to 10 hours. All of that effort will be worth it, as you will have plenty of marinara sauce to incorporate in your favorite Italian recipes.
This is also delicious with dried cherries or raisins instead of apricots. My fella, Derek, eats bites of the buttery top layer as it’s c...
There are so many variations on this Korean ferment that it was difficult to narrow the choices down to one recipe. Basically, you can ma...
This is the pickle, the real thing. Two or three weeks may seem like a long time to tend to a crock of pickles, but the actual work invol...
Cornish hens, which are actually nothing more than small chickens, are not only tasty (The breast meat stays moist with roasting at high ...
The sidecar is one of my favorite cocktails-tart and just a little sweet, It's warming in wintertime and refreshing in the summer. You ca...
So easy and rewarding! You don't even have to process these; just store them in the refrigerator, where they'll keep for at least a coupl...
This powerful, spicy refrigerator pickle is great with rice, lentils, plain yogurt, or any dal.
To make your own pickling spice, combine all of the following (or some mustard seeds, peppercorns, and dill seeds, plus as many of the re...
Blanch any tender trimmings from the bottom of the stalks and freeze them in freezer bags. Or, as an alternative, cook the trimmings in b...
This recipe is adapted from one in Eugenia Bone's excellent book Well-Preserved. These artichokes and the Roasted Red Peppers are the onl...
Whole strawberries in a thick but not gelled syrup can be gently flattened onto split biscuits or spooned over any number of creamy thing...
Put the ingredients in the slow cooker right before bed, and the oatmeal will be ready when you wake up six or eight hours later. It’ll h...
These ribs can be served as a snack or party dish, hot or at room temperature. They’re also good warmed up the next day in a 375°F oven ...
Cioppino is a specialty of Genoans in San Francisco, and it’s a riotous stew of all kinds of seafood cooked with vegetables, wine, and to...
Serve this rich sweet-sour braised chicken dish over plain basmati rice or, better, Persian rice with a shard of tahdig (the buttery cru...
This is a somewhat unusual, but still very comforting, version of the classic celery-carrot-pea dish. Here I leave the bones in the chic...
This is a French Moroccan–inspired stew in which nuggets of lamb, redolent of cinnamon, are cooked until the meat is so tender it practi...
Shank meat (you could also use lamb instead of veal) becomes velvety and tender when simmered slowly in a colorful fresh vegetable sauce....
Bracioles are thinly sliced and pounded meat rolled up with a filling of some sort (it could be fresh herbs, a thin omelet, cooked spinac...
When I worked at a publishing company on Park Avenue South in Manhattan, I used to splurge (if several lunches a week can be called splur...
My husband, Derek, introduced me to Cincinnati chili when we lived in Louisville, which is as close as I’ve ever gotten to spending any t...
If you’d prefer to use dried hominy instead of canned, add 1½ cups (about 10 ounces) to the slow cooker right at the beginning of the co...
If you have a craving for corn chowder that’s been brewing all winter, spring, and early summer, this will satisfy it. If you’ve been ea...
These Caribbean-influenced wings are a bit sweet and very spicy. Be careful when working with Scotch bonnet chiles: Wear plastic gloves ...
