These tortellini with potato and pancetta are rich, practical, and made for the freezer. Inspired by Emilia-Romagna tortellini recipe and reminiscent of Ukrainian perogies, this make-ahead homemade pasta is reliable, savory, and built to last. It is perfect for make-ahead meals aficionados and anyone who treats their freezer like a pantry.
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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
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Why make Belgian pear syrup when waffle syrup is a dollar a bottle? Maybe because you don’t want your breakfast to sound like a page from a high school science project: corn syrup, flavoring, brown dye. This fruit syrup is the exact opposite: real pears, apples, sugar, and a secret ingredient – time.
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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
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Did the forest or farmers’ market hand you golden or yellowfoot chanterelles? Did you grab them without thinking what comes next? Stop doom-scrolling, and ignore anyone claiming you should brew them with your coffee. The answer is here: make chanterelle soup and preserve it so you can enjoy it for many lunches to come, long after the season ends.
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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.
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This dried porcini mushroom soup is the perfect intersection of simple cooking and mindful preservation. It’s rich without being heavy, earthy without being overpowering, and endlessly satisfying. It is also perfect for freezing. Whether you’re meal-prepping or enjoying it fresh, this wild mushroom soup does not disappoint
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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.
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Here’s the irony, many of us start making pickles at home because we want better, fresher, healthier pickles. But next thing that some of us do, is reach for a jar of Pickle Crisp, a manufactured chemical marketed as the magic fix for crunchy pickles. Others swing the other way, and dunk their cucumbers in liming solution, proudly waving the “tradition” flag
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This homemade strawberry sauce recipe takes classic strawberry topping to a new level with a hint of cinnamon. Perfect for canning, it’s naturally thickened without cornstarch or chia seeds. Alternatively, skip the canner and keep it in a fridge for up to three weeks. Spoon it over cheesecake, ice cream, or pancakes, and enjoy!
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You’re invited to join the pantry – for fresh recipes and tips – or simply close this and continue exploring. Take a look around and enjoy.