Homemade fruit jam is one of life’s great pleasures, so thank goodness it’s also one of life’s easiest. Although many people think of the summer months as canning season, excellent fruit jam can be made any time of year. But, while doing so is always fun, it makes good economic sense only when you have access to large quantities of fruit at relatively low prices. Assuming you aren’t working from your own garden, you can save money and make it a fun family outing by visiting your local farmer’s market or picking your own fruit at one of the “pick-your-own” farms in your area. The prices can’t be beat, and you’ll have the satisfaction of knowing exactly where the fruit came from. Keep in mind that you may need to adjust the sugar depending on the sweetness of the fruit.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.