Sweet & Spicy Purslane Relish

Sweet & Spicy Purslane Relish

This recipe is adapted from the website LedaMeredith.com. If you’re new to boiling water bath canning, please visit The National Center for Home Food Preservation for USDA guidelines on safe home canning. If you don’t want to can the relish, store it in a clean glass jar in the refrigerator for up to 4 weeks.

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Sprouty Temaki Sushi

Sprouty Temaki Sushi

Sushi may seen like a complicated thing to try to make at home, but temaki sushi, also called a “hand roll,” is easy to assemble. And honestly, even badly made rolls still taste great! Choose whatever fillings you like from the list below or improvise and use bits of leftovers in your fridge. This rice cooking method is nontraditional, but results in firm, just-sticky-enough rice. Makes about 8 rolls.

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Grilled Rhubarb-Glazed Quail on Candied Radish and Scallions

Grilled Rhubarb-Glazed Quail on Candied Radish and Scallions

Quail isn’t something we cook often, but it’s a great bird to add to your repertoire. It’s quick and easy to cook, and it looks very impressive on the plate. Although there are many components to this dish, much of the prep work can be done ahead of time. For a different springtime presentation, the quail and rhubarb essence would also be fantastic with grilled Hadley grass!

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Make Bouillon While the Sun Shines

Make Bouillon While the Sun Shines

Frozen ground and the first snow quiet my squirrely stockpiling instincts and wood-stacking ambitions. Hypnotic snowflake lullabies coax me into my cave for hibernation. This surrendering feels like an arrival. In March, flowing sap tickles my food storage impulses, burying treasures in full crescendo until late October. Then, at some unpredictable moment, the point of no return hits, or so I would like to imagine, where no more work can be done and it’s time to tuck in and pillage the larder.

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Waste Not: Quick Crudité Pickles

If you hosted Thanksgiving yesterday, you might have decided to offer the "healthy option" of a crudité plate (otherwise known as a veggie platter). I brought this colorful platter to my friend's home. I was excited to use such gorgeous local produce, but that's not what this post is about.

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Fresh Corn, Poblano, and Cheese Tamales

Fresh Corn, Poblano, and Cheese Tamales

For a big tamalada: double, triple, or quadruple this recipe!

If you wish to make your tamales ahead of time, they can be easily frozen. To reheat, partially defrost tamales.  For pre-steamed tamales, you can place them in a microwave safe container with a top and cook 3 to 4 minutes.  For unsteamed tamales, steam the tamales according to cooking instructions in the recipe. Adapted from a recipe by Eddie Hernandez of Taqueria del Sol, Atlanta.

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Apple Cider Caramel

Apple Cider Caramel

The most traditional way to enjoy hard cider is in a glass, of course. But it can also be a key ingredient in your fall menus.

When selecting ciders for cooking, choose one that you’d enjoy drinking. If you have any hard cider that’s gone flat, it’s a perfect candidate for one of these dishes.

If you’d prefer, you can use sweet cider (nonalcoholic) in place of all or some of the hard cider called for, just note that since it’s sweeter, you will need a little less of it.

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