This recipe is adapted from the website LedaMeredith.com. If you’re new to boiling water bath canning, please visit The National Center for Home Food Preservation for USDA guidelines on safe home canning. If you don’t want to can the relish, store it in a clean glass jar in the refrigerator for up to 4 weeks.Read More
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Sushi may seen like a complicated thing to try to make at home, but temaki sushi, also called a “hand roll,” is easy to assemble. And honestly, even badly made rolls still taste great! Choose whatever fillings you like from the list below or improvise and use bits of leftovers in your fridge. This rice cooking method is nontraditional, but results in firm, just-sticky-enough rice. Makes about 8 rolls.Read More
Quail isn’t something we cook often, but it’s a great bird to add to your repertoire. It’s quick and easy to cook, and it looks very impressive on the plate. Although there are many components to this dish, much of the prep work can be done ahead of time. For a different springtime presentation, the quail and rhubarb essence would also be fantastic with grilled Hadley grass!Read More
As Alice says: This is a super flavorful and beautifully colorful dish for your spring or summer table. Vary the accompanying vegetables to match what’s seasonal. Blanched fiddleheads are a lovely accompaniment.Read More
Frozen ground and the first snow quiet my squirrely stockpiling instincts and wood-stacking ambitions. Hypnotic snowflake lullabies coax me into my cave for hibernation. This surrendering feels like an arrival. In March, flowing sap tickles my food storage impulses, burying treasures in full crescendo until late October. Then, at some unpredictable moment, the point of no return hits, or so I would like to imagine, where no more work can be done and it’s time to tuck in and pillage the larder.Read More
“Fresh” dried herbs can pack a strong flavor punch—restoring a little summer freshness even on the darkest winter day. In this recipe we use a little olive oil to extend their flavor; you may not use all of the seasoned oil.Read More
If you hosted Thanksgiving yesterday, you might have decided to offer the "healthy option" of a crudité plate (otherwise known as a veggie platter). I brought this colorful platter to my friend's home. I was excited to use such gorgeous local produce, but that's not what this post is about.Read More
For a big tamalada: double, triple, or quadruple this recipe!
If you wish to make your tamales ahead of time, they can be easily frozen. To reheat, partially defrost tamales. For pre-steamed tamales, you can place them in a microwave safe container with a top and cook 3 to 4 minutes. For unsteamed tamales, steam the tamales according to cooking instructions in the recipe. Adapted from a recipe by Eddie Hernandez of Taqueria del Sol, Atlanta.Read More
The most traditional way to enjoy hard cider is in a glass, of course. But it can also be a key ingredient in your fall menus.
When selecting ciders for cooking, choose one that you’d enjoy drinking. If you have any hard cider that’s gone flat, it’s a perfect candidate for one of these dishes.
If you’d prefer, you can use sweet cider (nonalcoholic) in place of all or some of the hard cider called for, just note that since it’s sweeter, you will need a little less of it.Read More
Fresh radishes with their tops on can feed you twice. Take the tops off when you bring those crunchy roots home, and use them to make pesto. Their peppery bite is a delicious addition to sandwiches, pasta, or omelettes. Stir pesto into sour cream or Greek yogurt to make a dip for fresh vegetables.Read More
Save your kale stems from the compost bin and use them in this pesto instead. The steams are less strong than the greens, but they can be pretty tough—give them plenty of time in the food processor or blender.Read More
Zucchini might not be a traditional jam ingredient in most houses. This savory version is fabulous spread on toast, or stirred into pasta or other cooked grains. It freezes very well, so take advantage of a bumper crop and stock up for colder nights.Read More