This recipe is more like a thick lemon jam than traditional marmalade. To avoid bitterness, remove every trace of white under-peel from the fruit. If you can't find Meyer lemons, regular lemons will do.
A combination of herbs and spices gives this jelly a fresh, multi-textured flavor. Use it to enhance the taste of lamb, beef and pork. Because of the pectin, this recipe doesn't work for people with apple allergies.
This recipe works with all berries—strawberries, blackberries, raspberries, blueberries, boysenberries. Pick your favorite or a combination of different berries.
Here’s a quick, super-easy way to make a rich dessert that’s elegant enough for a dinner party. Adding cherry preserves makes these brownies extra moist. Serve with whipped topping and just a drizzle of warm cherry jelly.
Congo Bars have a rich, butterscotch taste. If you can eat nuts, fold some in along with the chocolate chips for a bit of added protein and crunch. These bars freeze well.
Cathy Meehan, baker at Garden of Light Natural Foods Market in Glastonbury, CT, created these muffins, which are featured on the cover of this issue. The muffins are moist and tasty with a hint of lemon.
Honey imparts a lovely fragrance and flavor to this dense cake. Try a drizzle of crushed fresh strawberries for a colorful topping or spread with Honey Frosting.
Coconut, oats and raisins guarantee hearty flavor and lots of fiber. Kids love this nutritious treat and it’s better than a snack bar for on-the-go families.
Get a mouthful of fruit in every bite. You’ll want seconds. These cookies freeze well.
This recipe is adapted from one by CIA graduate Dave DeCesare, chef/baker at Taste Budd’s Café in Red Hook, New York.1¼ cup plus 2 teaspoons potato starch¾ cup plus 2 tablespoons brown rice flour½ teaspoon...