Season: Late August to September. Fruit leathers are thin, pliable sheets of dried, sweetened fruit purée with a flexible consistency like leather. To be truthful, I had always avoided making them, thinking they sounded complicated. But in a spirit of experimentation, I decided to try some out. They were a revelation. I discovered how easy it is to create these strong, semitransparent sheets, and how versatile they are. They are fun to use and eat–you can cut them, roll them, fold them, and pack them away. Light and easy to carry, they’re full of fruity energy, so they’re great for lunch boxes or long walks. Snip off pieces to dissolve gently into fruit salads, or save them for the festive season when their translucent, jewel-like colors will look gorgeous on the Christmas tree.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?