Banana Marmalade

I’ve been experimenting with different types of marmalades and jams—practically any fruit may be used to make some form of spread. This recipe comes from Elizabeth Field’s book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.

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Ginger Snaps

Ginger snaps are more of a holiday cookie, but I love the way the kitchen smells after baking them. The recipe below is from Alice Waters’ The Art of Simple Food. You can adjust the spices to suit your taste. I like to add a pinch of ground cardamom, cloves, nutmeg and allspice.

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