I realize that not everyone has two gooseberry bushes growing right outside his or her house, but I do, and so I give myself over on a long summer afternoon to making gooseberry jam. I never have nearly enough (and I usually double the recipe below), because I use it on so many things during the winter, always reminding me poignantly of summer days, and my friends and relatives like it so much that they all get some for Christmas. So it’s worth the effort of topping and tailing the berries and watching the pot anxiously as the berries boil. I always feel so good when the jam is finally all tucked away in jars. The gooseberries should still be green when you pick them (or buy them at a farmers’ market). If they’ve turned pink, they are too ripe and have lost a lot of their tart flavor. The jam turns mysteriously dark rose red as it cooks, so the final confection is a handsome color.
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?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.