Tag Archives: giveaway

Sweet and Spicy Tomato Jam

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Are you a condiment person?  Here’s an easy test: is there a shelf of your fridge (or three or four) jammed with little bottles and jars of sauces and oils and pickles and mustards and relishes and jams and chutneys and maybe, way at the back, an unopened jar of truffle butter that came from Italy, ahem, years ago?

Or is that just me?

I love all those delicacies in little jars, so it’s no surprise that I’m a fan of Marisa McClellan’s Food in Jars website.  I bought the Food in Jars cookbook as soon as I saw it appear at Book Larder, and it has been a big part of my summer.  First off, there was that Maple-Roasted Almond Butter we all loved, and then I consulted with Marisa (I mean her book) about jams all summer long–for the record, we see eye to eye.  Marisa (I mean her book) even deserves the thanks for those candied cherries that I couldn’t bear to puree into cherry butter.  See why I like her (I mean her book) so much?And that was before I made this tomato jam.  Continue reading

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My Favorite Recipes: August 2012 {+ Giveaway!}

Hello, friends!  Once again, thanks so much for reading and cooking along this month.  If you like what you see here, please remember to sign up on the sidebar to receive a daily recipe by email!  You can also follow Emmy Cooks on Facebook or Twitter or Pinterest.  And can I ask you a favor?  If you are enjoying what you read here, will you share this website with some of your friends who might like it too?

As usual, I had a dickens of a time picking my favorite recipes this month, so I made the cut based on how urgent it is that you Make These Recipes Right Away.  Because, honestly, you’ll still be able to enjoy that red chile sauce and the red lentil corn chowder and the tofu reubens in the dead of winter.  Same for the rye-flour zucchini bread with basil and mint, since you’re freezing all that grated zucchini.  But the tomato and nectarine salad with basil?  You’d better get on that immediately, before the perfect fruits of summer fade away (la la la la la!). Continue reading