Food and Entertaining

Learn kitchen skills, get advice on hosting and party planning, plus recipes for every season and occasion.

Soup - Winter's Perfect Comfort Food

By Susan Berry, Horticulturist/Homesteader

Learn to can your own homemade soups and always have a hot, hearty meal waiting in your pantry.


Cucumbers and Memories

By Donna Rae Barrow

A trip to the garden to grab some cucumbers for a delicious down-home salad sends me on a trip down memory lane. Do you remember this recipe from your grandmother's kitchen table?


Pear-Cranberry Conserve with Almonds and Crystallized Ginger Recipe

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

The combination of pears and cranberries in a conserve is delightful, especially with the addition of almonds and ginger.


Margarita Marmalade Recipe

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

With plenty of south-of-the-border flair, and a generous kick of tequila, this grown-up marmalade is just plain fun.


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Honeyed Plum-Cardamom Jelly Recipe

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Laced with the subtle, quietly complex flavor of cardamom, this jelly is a sophisticated accompaniment to scones at breakfast or afternoon tea.


Chocolate-Cherry Preserves Recipe

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Chocolate and cherries were made for each other, and this preserve is proof. The combination of the two is insanely decadent.


Blubarb Jam Recipe

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Blueberries and rhubarb make a delicious and tangy deep blue jam.


Preserving With Pomona’s Pectin

Allison Carroll Duffy and the partners at Pomona’s Universal Pectin

A new cookbook shows cooks how to preserve intensely flavored jams and jellies without all the sugar.



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