Make a batch of pear chutney now, and it will keep in the refrigerator (getting better and better) until Thanksgiving.
Guest blogger Marcia shares her recipe for maple cookies topped with shagbark hickory nuts collected from the woods near her house.
Guest blogger Marcia shares a recipe for pork tenderloin with a lavender peach sauce made from her own garden.
Every summer I make enough pesto from the basil in the garden to freeze and use for the rest of the year.
Sangria, made with lots of citrus fruit, is really fruit punch for adults!
Fresh ginger makes all the difference in this Thai chicken curry. If you don't have snap peas, add any other green vegetable.
Use lime curd just like you'd use lemon curd, as a filling for tarts, or a spread on toast. Or eat it with a spoon right from the jar!