Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason.
Although traditional Indian chutneys typically make use of green, unripe mangoes, this recipe is perfect for that moment when your mango supply is ripening faster than you can manage.
An overnight soak plumps up dried apricots, and matching them with fresh, juicy pineapple yields a jam that tastes positively like summer: heady and tropical.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
Undrgrnd Donuts is a doughnut food truck that has joined the rotation of Philly's other great options for truck dining at spots like 33rd and Arch, The Navy Yard, and The Porch at 30th Street Station. Their doughnuts (which at $2.00 each are about the most budget friendly thing you can get from a boutique food truck these days) are of the cake variety, and the flavor options are exciting ones.
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
This cordial is definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail.
Sweet, salty, buttery, and meaty, Melissa Torre's bacon cookies have a big following for a reason.
As far as preserving goes, fruit butters are an ideal place for a beginner to start. They require no fussy or preserving-specific equipment, and there's no guesswork of whether they've reached a set or not. You'll see them made with cherries, peaches, pumpkin, nectarines, and even berries, but the be-all of fruit butters is apple.
Having a friend or loved one who makes a hobby of preserving is great because you will very likely be the lucky recipient of some of those jars of jams, pickles, chutneys and preserves this holiday season. Putting up preserves is hard work, but a thoughtful gift will sweeten any home canner's holiday.
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying.
When I saw Italian prune plums on sale at the farmers market, I knew I wanted to put them up. The resulting plum sauce is tangy, sweet, and umami-rich. It's a great pantry staple you can use to build flavor in dishes or serve as an accompanying dipping sauce.
Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing.
Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.
Roasting fruit yields lovely, intensely flavored jam.
The original Aristan Boulanger Patissier was hardly a neighborhood secret—the bakery has been featured in the media countless times, and in 2013 Chin was nominated for a James Beard Award in the category of "Outstanding Pastry Chef." But after having to relocate, it took over a year for the bakery to reopen its doors. We took a look at the new space, including new sweets from tarts to charlottes to a wide variety of croissants.
In this jam, pureed peaches provide a velvety texture and a sweet yet tart canvas for blueberries to really shine.
This rosy lemon curd combines the richness of farmer's market eggs and butter with the brightness of citrus and raspberry for a treat that is both current and classic. It also means you're just a pound cake away from an elegant dessert.
For many, a meal at Morimoto is a once-in-a-lifetime experience, something to be saved up for and savored, but seven years into his tenure as Morimoto's head pastry chef, Thomas McCarthy is bridging the divide between the elegant and the everyday by offering his handmade, small batch ice creams by the pint for take out.
Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor.
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