You don’t have to be a hipster in Brooklyn to appreciate the latest retro cocktail craze. All you need are vinegar, sugar, fruit, a little patience, and a palate for the finer things in life.
This small batch of preserves has got it all—taste, texture, ease, and lord oh lord, that intoxicating fragrance. No prior canning experience required.
Pink preserves were never so pretty—or so easy—as this foolproof recipe that relies on just four ingredients and an occasional stir. No prior canning experience required.
Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
“Just the right balance of tangy and sweet.” “Easy to make.” “Not a big production.” “Perfect.” That’s what folks are saying about this.
An easy, unexpected way to extend cherry season that’s tartly sweet, subtly spiced, and surprisingly addictive.
Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could happen with this.
There’s a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.
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.
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.
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