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magazine pluot jam
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Recipes
(119)
Vegan
Recipes
If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
4.0
(4.17)
Recipes
For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.
Easy
Recipes
All the comfort of jam-filled thumbprint cookies in a striking, reimagined shape—and a streamlined, less-fussy process.
5.0
(5)
Cooking
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
Easy
Recipes
If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
3.0
(3.13)
Easy
Recipes
Recipes
Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
Recipes
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
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Recipes
From a kombucha spritz to a fruity slushy.
Recipes
If you’re a fan of the BLT then get ready for a new sandwich favorite to enter the ranks. This exclusive sandwich comes from one of Atlanta’s mainstays, Fred’s Meat and Bread—the sandwich spot from Chef Todd Ginsberg, Shelley Sweet, and Jennifer and Ben Johnson a.k.a. the folks behind The General Muir. Their “PLT” is made with crisp pastrami, lettuce, and tomato and comes complete with the perfect finish—a generous slather of NEW Heinz® Mayonnaise. You bet we’re totally getting down with PLT.
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Recipes
There's so much more to fruit jam than toast and yogurt. Here are 36 recipes to use up every last drop.
Recipes
This recipe calls for grated apple, a pectin-packed fruit, which naturally jells the strawberry jam and gives it a pleasant tartness.
4.0
(3.98)
Articles
(115)
Culture
I go through an entire jar in…two days.
Christa Guerra
Culture
Every day can start with that iconic toast, thanks to this year-long jam subscription.
Aliza Abarbanel
best-new-restaurants
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Culture
Chop, chop, done.
Alex Beggs
Cooking
I'm am afraid of making jam. But not this one. This is your gateway jam.
Carey Polis
Videos
(208)
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Miz Cracker from Ru Paul's Drag Race tries to make fresh ravioli with Carla as her guide using verbal instructions only.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Court Street Grocers is a fixture of Carroll Gardens. We sent Alex Delany to this Brooklyn sandwicherie (this has to be a word, right?) to try one of everything on the menu, and we didn't send him alone. For this episode, he was joined by Christina Chaey as they eat everything they can between two slices of bread.
Filmed on 1/27/20.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.