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