This is English jelly, the wibbly sort, not American jam/jelly. I was at a lunch recently where an apple jelly was part of the dessert and it was delicious, tart like a Granny Smith and with just the ...

First published Tuesday, March 26, 2002, in our now-defunct Ask-it Basket column: Dear Ask-it: This is for B.H. of Rochester, who requested a recipe for strawberry, rhubarb and pineapple jam. I have ...

Wrongly regarded as a fruit, there is a kind of magic about rhubarb. Those first few forced spears, some almost translucently pink, others unabashedly bright, signify a bounce into spring. Soon wild ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

As you age, you begin to accept certain truths about yourself. For example, I know that I will never take up pole dancing, enjoy overnight oats, or get into canning. When it comes to that last one, my ...