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This apple butter recipe blends the rustic charm of classic North American preserves with French artisanal finesse. Crisp apples are slow-cooked with cardamom, lemon, and a splash of chardonnay to create a velvety-dark, spiced spread that’s half pastry cream, half jam. Rustic meets refined, tradition meets modern, and apple butter meets the 21st century
Foraging wild mushrooms is a satisfying, time-honoured pursuit. But once you bring home your bounty, how do you clean and preserve them? Let us walk you through exactly how we clean spongy-pored wild mushrooms like boletes and suillus, and then show you, step-by-step, how to dry or freeze them for future meals.
Our goat cheese and mushroom ravioli recipe is for those who want an upgrade to a classic ricotta ravioli filling or looking for ways to use mushroom duxelles. Designed as a freezer-friendly, make-ahead meal, these ravioli are also ideal for batch cooking now and enjoying stress-free dinners later
Why would anybody pickles pattypan and cucumbers spears together? How about bragging rights? Anyone can bring a jar of cucumber pickles to the table. But when you casually say, “Oh, these are my pickled pattypan squash and cucumber spears”, just watch people’s eyebrows shoot up. You’re instantly the most interesting person at the potluck.
Mushroom duxelles is a classic mixture of finely chopped mushrooms, aromatics, butter, and herbs, cooked until nearly dry and intensely flavorful. Make it once and use it fresh, or freeze portions for later. A small upfront effort gives you a ready-to-use concentrated mushroom paste for sauces, fillings, or quick meals – no extra chopping required.
This apple pear cider came from necessity: a box of soft pears too cheap to ignore and McIntosh apples begging to be used. Juiced, spiced, and left to mellow, it turns into a smooth, cozy cider perfect for canning or sipping now. Simple ingredients, minimal effort, and a fall flavor that feels instantly familiar
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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