If you haven't thought of using bananas in a fruit crisp, this sweet, boozy dish will make you think again.
OK, you'll probably be able to find them past March 1st, but their season is coming to a close. Here are three ways to use them up before they go!
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
If your tastebuds are feeling a little dull from the endless winter menus of chili, casseroles, and long-simmered stews, try waking them up with lemons.
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying.
When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns
Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing.