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Sweet. Spicy. Bold. Pretty. Adaptable. Our pineapple pepper jam walks the fine line between kitchen staple and edible show-off. It’s not our most requested jam for nothing. It earned that crown with every sticky, glorious spoonful. Make it. Can it. Gift it if you’re generous. Hoard it if you’re not.
Before you buy a granite water bath canner, read this first. Not all granite canners are created equal, and you might not even need one! We’ll tell you how to turn your stockpot into a DIY canning setup and why investing in a high-quality pot is key if you want a durable canner that lasts.
Maybe you’re not hosting a dinner party. Maybe you’re just reheating this on a Tuesday night, wearing sweatpants, using the fancy bowl to feel something. This braised oxtrail ragu is a freezer meal that makes you look like the person who has it all together, even if you absolutely do not.
This probiotic-packed sauerkraut is crunchy, tangy, and perfectly spiced with cumin and coriander – no store-bought mystery ingredients, just real food doing its thing. It is also ridiculously easy to make. Plus, it actually tastes good, unlike some of those “health” foods.
There’s something wildly satisfying about making a sauce that would make your real or imaginary Nonna proud – or at least make her pause before criticizing your stirring technique. This sauce isn’t fancy. It’s not complicated. No shortcuts or mystery ingredients. This is real food. Just tomatoes, salt, basil, and time. It’s just right.
If you have ever stared at a pile of ripe pears and thought, “What am I going to do with all these?” We have a suggestion for you. Why not make pear juice? It’s the perfect solution for those extra pears you don’t have time to turn into preserves—especially if they’re starting to spoil.
Become an expert in rendering animal fat with our complete fat rendering guide. Learn about the pros and cons of wet and dry rendering methods, and discover how to store rendered fat to keep it fresh for longer.
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