jars

I’m just back from a week’s vacation. I have a nearly completed book weighing heavily on the brain, freelance deadlines loom, and what do I do?

We are honored to have this recipe, shared with us by Kate Payne, the author of The Hip Girl’s Guide to Homemaking. Blueberry Plum Basil Jam Yield: 2 half-pin...

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner of Pomegranate Bistro

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

This recipe has been adapted by contributor Elizabeth Bowie from Mrs Beeton’s Book of Household Management.

That’s Brook. She joined our ranks this spring and our only regret is why it took so long for us to meet.

We are honored that Chef John Besh has allowed us a sneak peak of four of his recipes from his cookbook, My New Orleans: The Cookbook

I have not begun canning yet this year–it feels early yet to me. In my experience, you typically purchase a bushel of tomatoes on the second hottest day of t...

Where I grew up, grown men did not eat grilled figs with baby greens and artisanal goats’ milk cheese.

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.