It always seems like rhubarb season is over as soon as it starts. The thick, fat stalks that were at my market just a few weeks ago have dwindled down to a few spindly stems. Before they disappeared entirely, I wanted to make one last batch of jam that put rhubarb in the front seat and really showcased its tart flavor.
This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead.
The idea for this jam came about for three reasons. One, last Saturday was the first time this spring that strawberries appeared at my local farmers' market. Two, I recently invested in a really nice bottle of aged balsamic vinegar. And three, I had some fresh thyme in my fridge that was about to go bad.
Rhubarb season is finally here! I don't know about you, but I can never get enough of its sweet-tart flavor and gorgeous rosy hue. This raspberry-rhubarb jam is incredibly easy to make thanks to a secret ingredient: a packet of raspberry Jell-O. Best of all, it's a freezer jam, which means you don't have to bother with sterilizing the jars or processing them in a hot water bath.
Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon.
Peanut butter and jelly is all well and good, but peanut butter and Fluff is even creamier, gooier, and more indulgent. Plus, making it at home is super easy. All it takes to whip up this honey- and vanilla-flavored version is six ingredients, a big bowl, and an electric mixer.
Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors, covered with caramel to boot. Just try to stop after one handful.
At the end of a large and lengthy Seder meal, the last thing most people want is a slice of leaden flourless cake or a sticky macaroon. This year, in lieu of more traditional baked desserts, try serving Passover candy. The first is a quirky twist on French pâte de fruits using Manischewitz wine. The second is my version of cookbook author Marcy Goldman's famous Caramel Matzoh Crunch, gussied up with coconut and almonds. People refer to it as matzo crack, rightfully so.
This carrot cake jam is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves. At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me—spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing.
These graham crackers are crunchy, toothsome, and just a smidge sweet. They really do taste like a punched-up version of the store-bought kind. The hints of walnuts and maple syrup make me want to slather them with cream cheese, but they would be equally delicious sandwiched with chocolate and marshmallows, or served in lieu of a biscuit with coffee or tea.
There is a fancy gourmet market in my neighborhood that sells the most delicious pistachio butter. Brilliant green, slightly sweet, and intensely nutty, it's easily one of the best spreads I have ever eaten. The trouble is, it's imported from Italy and costs $30 a jar. Since I just can't live without it slathered on my morning toast, I decided to see if I could make a passable version at home for a fraction of the price.
Storebought butterscotch sauce can be thick, gluey, and cloyingly sweet. The homemade stuff, on the other hand, is a marvelous combination of brown sugar, butter, salt, and booze. In honor of St. Patrick's Day, I decided to whip up a batch of butterscotch sauce spiked with a healthy dose of Irish whiskey.
I pulsed the bacon in the food processor, which helped to infuse every last crumb of biscotti with smoky, meaty flavor. This is the stuff of dreams. The rich chocolate chunks are the perfect complement to the salty, meaty bacon. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors.
What I love most about orangettes is the balance of bitter, citrus, and sweet flavors. Make no mistake, they definitely taste like candy, but it's a sophisticated sort of candy.
Roasted nuts are a cinch to prepare and relatively inexpensive. Scooped into bags and tied with pretty ribbons, they make lovely gifts. Here are recipes for three favorites: Maple-Rosemary-Bourbon Pecans, Chili Lime Peanuts, and Curried Cashews.
Did my homemade chocolates look as pretty as chocolates from a fancy candy store? In a word, no. But they tasted fresh and pure, full of rich dark chocolate and sweet, boozy raspberry.
What's more appealing than sweet, gooey jam infused with the flavors of brown sugar, maple syrup, coffee, and bacon? I certainly can't think of anything.
Growing up, I thought there was only one kind of salt. It came in a navy blue canister with a picture of a girl carrying an umbrella and the slogan, "When it rains, it pours." It wasn't until my early twenties that I discovered a whole world of salts beyond Morton's. And it was a revelation.
Just what makes Paula's Kit Kats so over-the-top? Just two sticks of butter, 1 1/3 cups of sugar, and a profusion of graham cracker crumbs, peanut butter, chocolate chips, and butterscotch chips. If you've ever watched her show or read one of her cookbooks, than you know Paula Deen is not one to practice restraint.
It's sort of like nut brittle, only with pretzels instead of nuts and a more intense butter flavor. Oh, and did I mention it's covered with chocolate? And then sprinkled with sea salt?