I adapted this jam from a French recipe which uses Marrow. However I made mine from the zucchinis that hide under the leaves for a few days and grow beyond the size of a dinner plate. Peel and take ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

"I suggest making a double batch of the jam because it can be served with different kinds of grilled or roasted vegetables," says the chef-owner of Greywind Sabrina Weiss is the Editorial Assistant of ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

While hiding in the house because of the ridiculous heat earlier in August, Judy and I have been putting the finishing touches on our cookbook. This means countless hours of testing, sampling and ...

"I suggest making a double batch of the jam because it can be served with different kinds of grilled or roasted vegetables," says the chef-owner of Greywind Fred Hardy II Dan Kluger's Zucchini and ...

Dan Kluger strove for a pizza with "great fresh squash flavor" when coming up with his zucchini pizza "dotted" with sausage-tomato jam. "It tastes like cheesy baked zucchini with a side of Sunday ...