These soft and chewy peanut butter thumbprint cookies are the perfect vessel for a dollop of strawberry jam. They’re a super fun little treat for PB&J lovers and happen to be gluten free as well.
Five seasons? We thought there were only four. When it comes to jam making, author, jam-maker, and cook, Lillie O’Brien likes to include one more. Here’s what to make in each season.
Stir it into your oats or yogurt, slather onto toast or a waffle, pair it with a cheese board. Whatever you do with it, this easy orange zest and cranberry chia jam will bring a delicious burst of flavor.
Leftover beef doused in barbecue sauce is perfect comfort food when nestled inside of a baked potato and topped with sour cream and tomatillo jam.
Filled with fresh berries and blueberry jam, these blueberry streusel squares are easier to make than a pie, but still a great way to showcase seasonal summer fruit.
Homemade strawberry jam and maple syrup sit atop fluffy cornbread pancakes for an awesome spring brunch. Try them for dessert, too with a scoop of ice cream.
The dishes we love, the ‘perfect ones’ are those that really do take time, and are even better when the time is taken to enjoy them, like this loaf of bread
After a dry brine, this pork cooks low and slow until caramelized and is served with sweet bacon cider jam and tart pickled apples.
Strawberry jam folds into mascarpone and olive oil gelato. Steeped in rosemary for an added touch of sophisticated flavor, this gelato is a summer treat.
The grassy flavor of this lamb burger combined with goat cheese, a crisp, fennel and mint slaw, and a bacon tomato jam are true culinary chemistry.
It’s fall and it’s all about the pumpkin. Different types of pumpkin, various dishes. I’m sure you are used to berry jams and marmalades, but what about pumpkin jam? Give it a go, it’s flavorful, delicious and has such a lovely color!
Kammerjunker are twice-baked biscuit-like cookies that are often served with milk and yogurt for breakfast but here are topped with jam or ganache for an extra-sweet treat.