skins-on applesauce to freeze, can, and share
MY FAMILY CALLS IT ‘PO SAUCE, with the “po” representing the last syllable of the word “apple,” the way my [read more…]
Latest Posts
libyan pumpkin spread and jamaican pumpkin curry, with lucinda scala quinn
I’M MAD ABOUT winter squash—about pumpkins—and so is my former “Martha Stewart Living” colleague Lucinda Scala Quinn, whom you may [read more…]
recipes to help keep up with the csa share or garden’s bounty, with ali stafford
HOW DO YOU GRILL vegetables to perfection? And what do I do with my garlic scapes, or the greens on [read more…]
simple ways to make vegetables special, with alana chernila
THE VEGETABLE GARDEN is starting to provide in earnest. But before we all dish out the same old side of [read more…]
‘vegan vegetarian omnivore,’ the inclusive new cookbook from anna thomas
CAN WE ALL SIT DOWN and have dinner together? asks Anna Thomas, and then she answers that question with a [read more…]
making sourdough starter, with sarah owens
WHAT IS SOURDOUGH STARTER made of? I’m interested in growing all manner of things, so one photo in a new [read more…]
heirloom beans, with steve sando of rancho gordo
STEVE SANDO and I agree that the saying “a hill of beans”–as in, something is of little or no importance [read more…]
thick, creamy slow-cooker yogurt, with alana chernila
READY TO MAKE YOGURT—but perhaps more easily, and slowly, than ever before? Think slow-cooker, as in: In the Crockpot. My [read more…]
3 variations on baked beans: sweet, smoky, spicy
THE FREEZERS WERE too tightly packed till now to do anything but choose the forward-facing foods. (Sound familiar?) But I’ve [read more…]
ancient grains and sprouted flours: ‘bread revolution,’ with peter reinhart (giveaway!)
MANKIND HAS BEEN MAKING BREAD in some form for 6,000 years, but lately bread—for the wheat it often contains—ends up [read more…]
