From Scratch: Rich, spicy gingerbread tastes like autumn

From Scratch: Rich, spicy gingerbread tastes like autumn

From Scratch is a regular guest column by Julie Falsetti I like to eat with the seasons. When the weather turns cool, it’s time for foods that remind me of autumn. Lately I’ve been craving gingerbread. It’s been a while since I’ve made one, because the full-bodied flavor just doesn’t seem right for summertime eating. If you’re a gingerbread fan like me, this is one cake you won’t want to make from a box...

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Stretch your skills with deep-fried mini apple pies

Stretch your skills with deep-fried mini apple pies

I recently came home from Brown’s Orchards pick-your-own loaded with ripe apples. The McIntoshes went into homemade applesauce, but the Honeycrisps I saved for eating and trying out a few recipes. One of those recipes is for Deep-Fried Apple Pies posted on Food 52. The original called for 10 ounces of puff pastry, and if you’re in a hurry or don’t enjoy making homemade dough, that’s a good choice. I immediately turned to...

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Seasonal treats for peanut butter addicts

Seasonal treats for peanut butter addicts

Unless you have a peanut allergy, you probably grew up eating peanut butter and jelly sandwiches. A lot of peanut butter and jelly sandwiches. My house is a Jif house, so I jumped at the chance to try Jif’s new line of seasonal flavors. The company sent over samples of the summery Jif Whipped Peanut Butter & S’mores and the autumnal Jif Whipped Peanut Butter & Pumpkin Pie Spice, both of which are available at grocery stores...

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From Scratch: Variety is the spice of rice

From Scratch: Variety is the spice of rice

From Scratch is a regular guest column by Julie Falsetti Many years back, my mother came to visit me when I lived in New York City. She enjoyed shopping immensely but wasn’t much of a restaurant person, so I cooked every night. Even though we were in the restaurant capital of the U.S., she claimed I cooked “gourmet” and she would rather eat at home. As she was leaving, she thanked me for the visit and the delicious meals, but...

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Preserving the Harvest: A peach of a jam

Preserving the Harvest: A peach of a jam

Preserving the Harvest is a regular guest column by Lauren Gross Add 5 pints of peach jam to your pantry before the fresh fruit goes out of season. Ingredients 3-1/2 pounds fresh, ripe peaches 8 tablespoons pectin 1/4 cup lemon juice 1/2 cup water 4-1/2 cups sugar Procedure As always, bring water in your water bath canner to a boil, have lids simmering in a pan of water and sterilize your jars. This week, though, you’re going to need to...

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Preserving the Harvest: Raspberry compote to top your favorite dishes

Preserving the Harvest: Raspberry compote to top your favorite dishes

Preserving the Harvest is a regular guest column by Lauren Gross This past week, I made raspberry compote. A friend of mine brought me raspberries fresh-picked from her parents’ home in Berks County, and I just love raspberry compote on angel food cake. Because the berries were several days old by the time I was preparing to preserve them, I couldn’t make a traditional compote, which would have been just sugar and berries. I needed...

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