Have you ever made a truly superb batch of jam – and then forgotten which recipe you used? Just like a personal journal can help you keep track of your life events, a canning journal is a valuable resource for those of us who can and preserve fresh food.
Stromboli, like its cousin the calzone, is a flexible way to combine favorite toppings and bread. Leaving out the meat and adding veggies makes this Stromboli lunchbox-friendly.
Gingerbread isn’t just for dessert. It’s also a great way to start off the day – after all, molasses is full of healthy iron, calcium, and B vitamins – and makes a filling after-school snack.
Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.
Homemade cranberry-orange relish adds a bright, tart flavor to the Thanksgiving table.
Pumpkin bread doesn’t have to be sweet. Here moist pumpkin and chopped pecans combine to make a satisfying and unusual yeast bread.
But it doesn’t have the cloying sweetness of sugar-added syrups, plus the pears give the syrup an earthy flavor base. Combine autumn’s apples and pears to make a versatile natural sweetener, with no sugar added. Find out what apple-pear syrup tastes like, where to find it and how to make your own at home.
Last year my zucchini patch threatened to take over the neighborhood. I made lots of bread, but concentrated on using zucchini in non-traditional yeast breads. Turn too much zucchini plus tangy citrus into a delectable quick bread.
Pickling Brussels sprouts is an easy, cost-effective canning project. If you like pickled asparagus or pickled green beans, you’re sure to love pickled Brussels sprouts.
Making fermented fruit vinegars at home is a simple, fun, and delicious project.
Combine your favorite summer berries to make this sweet-tart long-cooking jam.
Make your 4th-of-July cook-out extra special with this spicy, sweet relish.
It may be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread.
Pretzel rolls, or buns, are the cool kids of the bread world right now.
Stormy spring days mean it’s time for a new loaf of homemade sourdough bread.
Explore creative ways to save the harvest with these favorite canning books.
Babka is traditionally made in Poland, Russia and other Eastern European countries. Apparently babka is a popular Christian Easter bread, but is also made in the Jewish tradition.
Despite our best efforts, sometimes flour plus water plus yeast doesn’t equal a tantalizing loaf of bread, but is just a large lump of dough. Here's how to fix it.
New England’s favorite homemade biscuit recipe is made even better with whole-grain Khorasan.
Don't throw away that extra sourdough starter. Turn it into delicious muffins, crackers, pancakes and more.
Spiced-apple rings add the perfect touch to a winter-friendly comfort food dinner.
Make your Thanksgiving stuffing extra special this year with these recipes for homemade stuffing bread.
What can you do with mounds of green tomatoes? Turn them into the best enchilada sauce you'll ever have.
Update your favorite cinnamon rolls with warm spices, dark rum, and autumn’s favorite harvest—apples.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.
Coffee cake seems to be the forgotten step-child of breakfast breads. Although once very popular coffee cake has been eclipsed over the year by the proliferation of bagels, large, gooey muffins, and egg and sausage breakfast sandwiches.
Tasty whole-grain crackers — simple to make, quick to disappear.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.
Sourdough bread doesn’t just come in large loaves and rounds. Sourdough also works up wonderfully into buns, rolls, grissini and my personal favorite, mini-baguettes.
Zaatar bread is a soft, Arabic-style bread topped with olive oil and the tangy spice mixture called zaatar.
Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.
Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.
Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. Luckily they are simple to make yourself.
This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now! The unexpected flavor comes from good quality honey olive oil and barley flour.
When it's cold and windy nothing says comfort like a fresh loaf of sourdough bread. And when that loaf is filled with heart-healthy, omega-3 rich seeds, it's even better.
Make a miniature sourdough bread for dinner tonight, and freeze the rest for a busy day.
Potica is a light and delicate Slovakian holiday bread stuffed with a brown sugar and nut filling. This recipe makes two loaves, one to eat now and one to save for Christmas morning brunch.
Are there any bread bakers on your holiday list? Now you know what to to give them. Delight them with these helpful gifts.
This soft, tangy sourdough oatmeal bread may just be the best you’ve ever tasted.