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Equal Opportunity Editor
I’m just as guilty as the rest. I often find recipes, tweak them a bit, or use them as a reference for a totally different recipe. When cooking at home, I might sometimes try to pawn it off as my own...
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Make, Eat and SWAP!
Last month I was finally able to attend my first BK Swappers’s event. I learned about BK Swappers last fall from my friend who blogs over at Becoming Brooklyn. But Fall was busy, and then came...
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Foraging for Violets – Homemade Violet Jelly
I’m always a little hesitant when it comes to making jellies. (A) they’re a lot more work than jam. You need to collect the juices of whatever fruit (or in this case flower) you’re using, then cook...
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Jam Season is Here – Lavender Strawberry Jam
With June comes berries. First the strawberries trickle in, slowly followed by blueberries, raspberries, blackberries and cherries. By mid July we’re practically swimming in berries–certainly not a...
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Strawberry Rhubarb Jam
The combination of strawberry and rhubarb is nothing short of genius. Food needs to be balanced–salty, sweet, spicy, tart. The combination of sun warmed fresh strawberries and blood-red crisp rhubarb...
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Vanilla Rhubarb Jam with Earl Grey Tea
The strawberry-rhubarb combination is legendary and for good reason. As I’ve advocated in many of my recent posts, it’s the perfect combination of sweet and tart. But sometimes even the best pairs...
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Foraged Mulberries and Homemade Jam
I was probably about 6 the first time I encountered mulberries. We pulled into the parking lot of our town’s fitness center for my weekly swimming lesson. We had an outdoor pool but I was too delicate...
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Canning Project: Sticky Figgy Jam
From the moment I realized a fig tree grows in Brooklyn, I’ve been dreaming of Brooklyn-grown figgy jam. I’ve stalked the greenmarkets, traveled to Williamsburg where I know the Brooklyn Kitchen often...
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