Eat, Darling, Eat 

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly...

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes...

(by Aimee Lee Ball) (This is “refrigerator jam,” which is not shelf-stable. Use within a few weeks or freeze.) 4 c. fresh organic...

(by Sophy Mesa Bejarano) green plantains vegetable oil salt Peel the green plantains, and cut into thick slices. Heat some oil in a large...

(by Hannah Artman) Cindy’s Salsa Verde (from Ball Complete Book of Home Preserving) 7 c. peeled, cored, and chopped green tomatoes 5 – 10...

(by Jordan Reed) 1 green plantain 1 c. cooking oil pinch of salt pinch of pepper pinch of adobo 2 T. ketchup 2 T. mayonnaise Bring a pot...

(by Barbara Ballinger) 1 1/2 - 2 c. chopped walnuts 4 medium apples, cored and finely chopped (with or without skin) 2 - 3 t. cinnamon...

(by Gabrielle F. Culmer) (adapted from Encyclopedia of Cooking, 1962 edition) 12 oz. fresh or frozen cranberries 1/2 – 1 c. sugar 2/3 c....

(by Aimee Lee Ball) 1 c. white wine 1 c. sugar 12 oz. cranberries grated rind of 1 lemon 1/2 c. golden raisins 1/2 c. ginger preserved in...

(by Neema Avashia) 2 large mangoes, grated 1 big pinch saffron threads 4 c. sugar 5 or 6 cloves small piece of cinnamon bark 1/2 t....

(by Neema Avashia) 1/2 c. butter, cubed 6 tart apples, sliced but not peeled 3/4 c. sugar, divided 1 t. cinnamon Melt butter in a deep...