Serves 20+ (for a crowd)

When his restaurant's gardens produce a bumper crop of heirloom tomatoes, chef Sheamus Feeley makes this tangy marmal...

The flavor of sturdy herbs like thyme and rosemary is too strong for pesto, but it works beautifully in a seasoning s...

Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor. Grace Parisi blends all ty...

Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops du...

A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. ...

Instead of making a pesto with basil alone, Grace Parisi blends it with two of summer's most prolific tender herbs—pa...

Homemade hot sauce tastes more vibrant than store-bought and it takes hardly any time to make. Yellow mustard and jus...

Roasting chiles and storing them in oil not only preserves them, but it brings out their subtle flavors. Because chil...

At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with g...

Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips t...

Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. "It's a huge pastry playgrou...

Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-f...

In a cute spin on oatmeal cookies, F&W's Melissa Rubel Jacobson adds toasted pecans, dried apricots and semisweet...

Like banana bread, these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe banana...

You can use gyoza wrappers instead of making dumpling dough.  Ingredient Tips from F&W Editors

You can use gyoza wrappers instead of making dumpling dough.  Tips from the F&W Test Kitchen

Jim German turns to local producer Monteillet Fromagerie for fantastic goat and sheep cheeses. While most of Monteill...

Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian ba...

As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon ...

Tahini (sesame paste) is a brilliant addition to Maura Kilpatrick’s buttery shortbread cookies. Not only does it add ...