recipe

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

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

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

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

We are honored that Pat Tanumihardja has allowed us a sneak-peak of this recipe from her soon-to-be-published book, The Asian Grandmothers Cookbook

We are honored to have this recipe for Plum Catsup from Karen Solomon‘s new book, Can It, Bottle It Smoke It

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