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This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence.... More

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This is a quirky twist on French pâte de fruits using Manischewitz wine. More

Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it. More

Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern Adapted from Martha Stewart Magazine Holiday Cookies 2010... More

To me this sounds like the worst kind of dish: a mishmash of dinner, breakfast, and chaos, all on the same plate. Essentially it's a ham sandwich that's been cooked like French toast. And you're even supposed to eat it with strawberry jam! So why does it come out tasting balanced? I blame the mustard, which really should never be paired with powdered sugar, but somehow keeps everything in order. More

Peanut butter and raw fish—two things that sound like they should never go together. Maybe I'll challenge that notion someday, but for now, here are some fun ways to eat peanut butter inspired by the Japanese art of maki rolls, minus the actual fish. It sounds a little more edible than Peepshi, no? More

These Jammies from The King Arthur Flour Cookie Companion are a lazy person's linzer cookie. They have all of the buttery deliciousness and jammy goodness without the need for a rolling pin or cookie cutters. They are made from an effortless shortbread dough that's patted into a round cake pan then topped with jam and crumbled cookies. More