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It’s always tempting to eat pesto by the spoonful. It’s so very fresh and so very green. And those flavors of basil, pine nut, Parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.

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When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.

Today I’m showing you how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked!

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The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it’s ready to receive anything from a sprinkle of cheese to last night’s stew. Here’s how to make one.

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I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I’d ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn’t in fact a biscuit. He insisted, these were his Irish scones, made with Irish butter and milk, and served with a soft pat of butter on the side.

If it really was a scone, it was the best scone I’d ever had, so I asked the chef for his recipe and spent the rest of the trip trying to figure out what, in fact, is a real Irish scone.

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So you took a gamble on a spaghetti squash — it does have a pretty clever sales hook, after all. But now you’re staring at this canary-yellow gourd wondering how on earth it could ever be transformed into anything resembling pasta. You’re full of doubts and hopes and perhaps a dash of healthy skepticism. I get that.

Well, buckle up, because today we’re pulling some culinary alchemy and transforming squash into tender tangles of spaghetti. No spiralizers or any special gadgets required. Just an oven and a half hour of your time.

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Seriously, is there anything Nutella can’t do? It’s already basically the most amazing substance known to humankind, and now you tell me I can mix Nutella with just one ingredient to make a batch of fudgy, chewy brownies?

I know — if I hadn’t tried it myself, I wouldn’t believe me either. But here’s exactly how you, too, can make these magical two-ingredient brownies for yourself.

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I rarely complain about a glut of any one summery ingredient — except maybe zucchini. That is, until recently. My husband and I work farmers markets in the summer months and have occasion to trade with other vendors, and lately we’ve been coming home with a lot of peaches.

I usually slice one with my morning yogurt and occasionally we’ll have one for dessert, but there are only so many peaches a household of two can eat. So this week I started experimenting with them in the kitchen and developed this simple and delicious spiced morning turnover.

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The Easiest Way to Preserve Parsley

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Sure, you can buy fresh herbs year-round, but right now is when they’re at their freshest. Whether you’re growing them in your garden or buying them by the bundle at the farmers market, fresh herbs flourish in the summer months. But that doesn’t mean you can’t extend their life all year along! Here are five tips for preserving your herb bounty.

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