I start to twitch when I think about pouring over a pound of refined sugar into my regular fruit preserves. I strive every day to cut back on sugar, so making jam always feels like a compromise to me. I’ve finally found a recipe with no added sugar, and it’s a real treat. This Spiced Vanilla Pear Jam is refined sugar-free, and it gets a boost of flavor from cardamom, cinnamon, and vanilla beans. It’s a great example of a sugar-free jam recipe that works. It’s nearly sugar free, except for the fruit, of course!
This Halloween snack recipe, a colorful orange and black marmalade, is made with seasonal citrus and given a spooky touch with black sesame seeds. But don’t worry – the sesame seeds; flavor play off the citrus in a playful, trick-or-treat way.
This strawberry cheesecake recipe has a gorgeously tender almond crust. It’s perfect as a post-summer fling, given it whips up so easily with frozen strawberries. Sure, we’re all fans of in-season fruit, but when you’ve got a few bags of strawberries in the freezer and you’re feeling a little wistful at the chilly temperatures, why not enjoy a few bites of summertime when folks least expect it?
Mushroomy and buttery, with a touch of vegetal funk towards the end, Lille’ Coulommiers’ texture is pure velvet on your tongue. There’s a luxurious layer of cow’s milk fat here, but it’s not overpowering like some of the other creamy cheeses I’ve written about here. Lille’ is thicker than a brie and won’t run down your knife; instead it stays right where you put it, like an obedient kid, and waits patiently for your next move.
I threw together this simple 10-minute pasta with tomatoes and fresh ricotta from memory, and what I had in the end was not only quick and easy, but incredibly delicious. So much so that I made a bunch and saved the rest for lunch. This wonderful recipe comes together lightning-quick for those nights when you’d rather become a piece of furniture than get off your butt to cook dinner.
One day I told Eun-ji I wanted to learn how to make kimchi pancakes, so we sat down with all the ingredients and she showed me how to go about it. She also told me a story about how her mom, Kwon-Hee, used to make kimchi pancakes for her, and how they always made them on rainy days because the pancake frying in the oil sounds like heavy rainfall on the ground. How I’m sharing her recipe with you. It’s so incredibly simple and only takes about 10 minutes to prepare.