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Beet lovers, raise your hands! I’ve never met a beet recipe I didn’t like. But I have met some I liked more than others, and this one is an all-time favorite. I can batches in the summer when my favorite farmers at the local market have an abundance of beets.
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Curtido is an extremely easy cabbage slaw from El Salvador, typically served with pupusas, but it's also an excellent way to extend the life of vegetables.
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I would consider myself a beginner when it comes to fermenting. I’ve messed around with a few experiments, but I’m not one to have bubbling jars on my kitchen shelf.
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The cook time and processing time will increase if you live at high altitude. Refer to this guide when making adjustments.
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This jam was is inspired by a classic children’s book, "Each Peach Pear Plum."
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If you have a storebought barbecue sauce that you love, you can use 3/4 cup of it here instead of the homemade one; that would turn this into a 2-ingredient recipe! If you’re finding the sauce is too thick or starting to stick to the pot, add some water or apple cider vinegar to loosen it up.
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I’m far from a professional canner, but I do love picking a few worthy vegetables to can during the summer so I can enjoy delicious canned produce for a few months after.
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These microwave BBQ chicken wings are easy to make—there’s no need to dirty too many bowls nor turn on the oven, broiler, or grill.
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Nothing says summer like a big wedge of cool, refreshing watermelon. But wait—before you toss that rind in the compost bin, think again! Pickled watermelon rinds are an easy way to turn what was once garbage into a salty and sweet no-waste summer snack. These refreshing pickled watermelon rinds have the slight crunch that you'd expect from typical pickle spears.
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Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store.
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This recipe can be easily halved to feed smaller crowds, or doubled to feed larger crowds.
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Make these nachos in foil for the perfect tailgating or camping snack or dinner.
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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Make irresistible orange marmalade with fresh Seville oranges, lemons, and sugar. Paddington would approve!
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Homemade refrigerator pickles are so easy to make and ready in about 24 hours.
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This year I decided to grow jalapeño and serrano chiles—those wonderfully hot and flavorful Mexican chilies that are used to make salsa, guacamole, and so many Mexican dishes. But I certainly wasn't expecting each plant to yield over a pound of chiles.
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If you’re using wooden skewers, soak in water for at least 30 minutes before skewering the meat.
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Are you planning on making lots of pickles? If so, you might want to try mixing up your own blend of pickling spice! It’s very simple to throw together, and one batch is enough for lots and lots of pickles.
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