Author: Jill O'Connor
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker...
Author: Sohla El-Waylly
Use any jam you like in these almond-oat bar cookies. They easily go gluten-free when made with certified gluten-free oats and baking powder.
Author: Elisabeth Prueitt
Author: Marla Orenstein
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Author: Ila Walrath
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Edward Lee
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Author: Gina Marie Miraglia Eriquez
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of...
Author: Gina Marie Miraglia Eriquez
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast...
Author: Susanna Foo
Author: Julie Richardson
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut...
Author: Kat Boytsova
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez