Make this in late June or early July when strawberries are abundant at your local farmers’ market, and you’ll enjoy it for months to come. Pectin, a water-soluble substance used as a thickener in jams and jellies, is available in many supermarkets. Serve this jam with any of Bubby’s fruit breads or muffins. You can also substitute blackberries, raspberries, or blueberries for the strawberries. You can mix the berries, too. Though you don’t need to sterilize the three 1-quart storage jars, you should wash the berries well. We are not canning here, or sealing, so it’s not the same process. This jam will keep for three to four weeks in the refrigerator.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.