Marisa McClellan, of Food In Jars, shows us how to can marinated red peppers. These red peppers are great in sandwiches, salads, or in an antipasto plate.
Time honored recipes from those featured on the CUPS show
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.
Veteran Pastry chef Mary O’Rourke of The Waffle Window shows us how to make a rustic tart with fresh pears and figs.
Harriet Fasenfest and Marge Braker, food preservation experts, demonstrate how to can fresh sardines, and a basic primer on working with pressure cookers.
This gluten-free Christmas Date Loaf fruit cake is an old time family favorite. Make a lot for it goes fast!
This recipe offers a Northwest twist on the classic Pecan Tassies from the south. These are mini hazelnut tarts, scented with brown sugar and vanilla.
A favorite family holiday recipe, with a twist.