Edible Diy

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Preserved: Rhubarb Orange Vanilla Jam

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. More

Preserved: Blueberry Orange Ginger Jam

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. More

Preserved: Strawberry Balsamic Thyme Jam

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. More

Preserved: Raspberry Rhubarb Jell-O Jam

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. More

Edible DIY: Honey Vanilla Fluff

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. More

Passover Candy: Manischewitz Pâte de Fruits and Matzo Crunch

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. More

Preserved: Carrot Cake Jam

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. More

Edible DIY: Maple Walnut Graham Crackers

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. More

Edible DIY: Pistachio-Honey Butter

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. More

Edible DIY: Whiskey Butterscotch Sauce

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. More

Edible DIY: Bacon Chocolate Chip Biscotti

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. More

Edible DIY: Lemon Salt with Fennel and Chili

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. More

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