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A creamy custard-based ice cream infused with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg. Optional crushed graham crackers or…
1 serving With grenadine substituted for the simple syrup, this cocktail becomes a Pink Daiquiri or Daiquiri Grenadine.
4 servings A ’50s-era tableside classic from Brennan’s Restaurant in New Orleans. If you have an electric skillet or chafing dish, you may (cautiously)…
About 2 cups This recipe is easily doubled or tripled, but make only as much as you will use immediately, as it loses its texture and the heat increases…
8 to 10 servings This whimsical tower of choux puffs crowned with spun sugar is the French equivalent of a wedding cake. It is also an excellent dessert…
About 45 pieces Named after its resemblance to the nuts of the buckeye, Ohio’s state tree. Tempering the dipping chocolate will make for a prettier…
Fresh apples on skewers dipped in a smooth, buttery caramel coating. A classic fall treat that sets quickly and can be garnished as desired.
About 1 pound; about 40 pieces These are like the little old-fashioned mint cushions that melt in your mouth.
4 to 8 servings The vegetables will take about 45 minutes to become tender and browned, so you may need to add them partway through cooking depending on…
About 3 half-pint jars Almost any sort of blackberry works for this jelly, but boysenberries, loganberries, Marionberries, and olallieberries work…
A homemade guava jelly made from slightly underripe guavas and bottled lime juice, yielding about three half-pint jars.
About 3 half-pint jars The balanced hot and sweet flavors are delicious with corn bread or biscuits. Ripe red bell peppers give the jelly a translucent…
A rich vanilla ice cream infused with dark rum and studded with rum-soaked raisins. A classic grown-up frozen dessert.
Make fresh sweet cream butter at home by churning cold heavy cream in jars, a stand mixer, blender, or food processor. The process also yields buttermilk…
About 5 pint jars We recommend wearing gloves when processing hot peppers. Please read about pickling and How to Process. Small, slender peppers like…
4 servings This version of pasta and beans is more a thick stew than a soup. If you prefer it thinner, add more stock or broth, or even water. If desired…
Enough to cover one 9-inch pie Stabilized with cornstarch, this meringue topping will not weep, leak, or deflate, even when refrigerated for several days…
8 servings Without eggs, this and the recipe that follows are not classic but are nevertheless quite good.
4 servings “Quenelle” refers to the football-like shape of these fish dumplings. All the ingredients should be kept very cold. If possible, put the bowl…
Yield varies While any plum will make delicious butter, we recommend damson or Italian plums. Please read How to Process.
4 servings On Marion’s frequent visits to the downtown Cincinnati library to do research for Joy, she regularly lunched at a nearby Chinese restaurant…
About 4 cups Tomatoes take on a deeper flavor when roasted. This salsa is particularly good with grilled chicken, fish, or lamb and with tacos or…
Calabrian-style preserved chiles made by salting, pickling in white wine vinegar, drying, and confiting in olive oil. The process yields three products…
About 1 ¼ pounds The easiest chocolate candy to make is also infinitely variable. Pair the type of chocolate with compatible fruits and nuts. For…
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