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recipes canning and preserving
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(183)
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From pasta to salad to cake (yes, cake).
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Look, all Bon Appétit recipes are great. These are just...extra great.
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Like sparkling lemonade, but funkier
5.0
(5)
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The new #Cook90 cookbook is full of meal inspiration to carry you from breakfast to lunch to dinner—to tomorrow.
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You might think you make these 11 basic recipes well, but we have some game-changing tips that will make them even better
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If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.
4.0
(3.83)
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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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Go high-low this year with fresh green beans and mushrooms, Parmesan béchamel, and plenty of store-bought fried onions.
5.0
(4.79)
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These canned tuna recipes make it easy to impress dinner party guests (and yourself).
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Your relationships may be complicated, but your recipes don't have to be.
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Puppy chow, sloppy Joes, and one elaborate Jell-O mold.
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These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.
4.6
(4.59)
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From chicken cabbage salad to fudgy weed brownies.
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We're not really sure how it happened (wasn't it just Memorial Day?), but summer is almost over. Buy the best fruits and vegetables that you can and start making the most of it—STAT.
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Whether it's spring or you've got too many leftovers, it's time to clean out that fridge with these recipes for frittatas, pastas, sandwiches, and more
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And the award goes to…
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
5.0
(4.89)
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The recipes deputy food director Chris Morocco is relying on to make it work.
Recipes
Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.
5.0
(4.76)
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If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
5.0
(5)
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We raided the pantry to make some of our favorite recipes, and you don't even have to get out of your pajamas.
Vegan
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A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
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techniques
Step-by-step instructions for making your own preserved lemons at home, according to Rolf and Daughters chef Philip Krajeck
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We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.
4.3
(4.25)