| Turn your summer fruit into sweet, tart, and juicy jam. No images? Click here  Jam Recipes for Preserving Prime Summer Fruit Perhaps the best way to hold onto prime summer fruit well into the winter is by using it to make fresh, bright, and fruity jam. With a bounty of fruit to choose from, the possibilities are truly endless, especially if you're up for some experimentation. The process involves getting your hands on the right tools, picking out the best fruit, learning the secrets to setting your jam, and, of course, understanding the science of preservation. It’s a labor of love that’ll become a breeze once you nail the basics. And it’s well worth it when the result is sweet, juicy, and tart jam that was made for pairing with butter on toast or starring on your next cheese plate. Our favorite jam recipes 
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Thursday, August 27, 2020
10 recipes for preserving prime summer fruit
Wednesday, August 26, 2020
If you like piña coladas...
| No images? Click here  Piña Colada Popsicles (With or Without Booze) There are few culinary terms that instantly evoke relaxing, tropical vacation vibes like “piña colada” does. While it has become a general label for all things coconut-and-pineapple flavored, we’d argue that booze is key to delivering on the beachy ideals of a piña colada, whether in cocktail or, in this case, frozen treat form. These piña popsicles aren't for kids (we have a virgin piña colada popsicles for those that want them), but the half-ounce of rum in the recipe is there to balance the sweetness of the fruit and cut through the fattiness of the coconut cream, not to give anyone a dessert buzz.  We transformed the classic tropical cocktail into mouth-watering, non-alcoholic popsicles full of sweet ripe pineapple and rich, creamy coconut. More bright and fruity recipes 
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Kenji's review of outdoor wok burners
| For restaurant-quality stir frying No images? Click here  The Best Outdoor Wok Burners for Restaurant-Style Stir Fries That elusively smoky flavor of restaurant-style Chinese food, it's something we long to capture in our home-cooking. In the past, we've found moderate success stir-frying over burning coals or using Tim chin's torch hei technique. But for true restaurant-style food, you need a true restaurant-style burner. The kind that shoots up a jet of flame big enough to lick up and over the back edge of the wok as you toss, imparting that signature smokiness. Luckily, if you've got a bit of outdoor space, a propane tank, and a bit of cash to spend, true restaurant-style stir-frying is within your grasp. Here are Kenji's recommendations. More equipment reviews 
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