Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.

A simple, silken rice porridge that’s certain to soothe and salve the soul–especially those souls afflicted with a sore throat or a queasy tummy.

These undeniably sophisticated, shatteringly crisp potato chips–ruffles, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.

Slightly sweet and pleasantly dense, these Jamaican dumplings with the festive name are adept at mopping up all manner of savory sauces.

Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.

Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.

We could stare at this breathtakingly stunning tempura all day. Breathtakingly, staggeringly stunning–and genius, too, in terms of using up those languishing veggies in your fridge.

This sassy little something to go with your Thanksgiving turkey requires just cranberries, orange, sugar, booze, and a blender. Nope, it’s not a cocktail.

Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?

Plop some hot peppers in a bottle of booze and set it aside for as long as you can resist. What could be easier? And you get bragging rights to a boozy condiment.

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.

Why pay an absurd amount of money for a teensy little bag of shriveled apple slices when you can make them yourself? Slightly sweet, somewhat tart, eminently easy.

Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex. Many thanks to you, whoever you are, Donnie.

Less a recipe than a reminder of the divinely dulcet tones of roasted garlic, this little number has countless applications. Well, almost countless. We’re at 107…and still counting.

This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.

Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em. Make sauce. Then avail yourself of a nifty tip for space-challenged freezers.

Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.

Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.

Ratatouille gets sliced, diced, deconstructed, and reimagined thanks to this fashionably brilliant approach to late-summer surplus. Oh, and pickled, too.

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.