| Drumroll, please... | | | | | The best (and super-easy) way to preserve peak-season tomatoes? Can them! August is the perfect time to do it, so it's no wonder our community's in a tizzy over this grandma-approved method. Check out our top recipe this month, which uses only—wait for it—three ingredients. *mic drop* | | | | | | | | From an Italian family producer that's been making glass wares since the 1600s(!), these canning jars are just the thing for preserving and storing foods. Those swing-top lids aren't just airtight—they also can be removed completely, making cleanup a breeze. | | | | | | On Cook and a Half, Samantha Seneviratne makes plum hand pies with a not-so-secret ingredient: phyllo dough, a more forgiving (but just as flaky) alternative to puff pastry for when the weather is hot. If you ask five-year-old Artie, it's also delicious in raw sheets. Who knew? | | | | | | |
