How to make stone fruit jams and butters
June 25, 2014
One of the best ways to preserve the flavors of summer is by making jams and fruit butters. There’s something wonderful about a fresh apricot jam sandwich come December. Or use it to make thumbprint cookies for the end of the year holidays. Jams are generally crushed or chopped fruit with sugar...
Courtesy of Capay Valley
January 29, 2014
Watermelon Radishes are gorgeous, and perfectly delicious just as they are! They have a nice crunch and a clean taste with just a little kick. Here are a few simple ways to enjoy them: As an addition to a salad, peel the radish and grate it. Toss with leafy greens, grated carrot, cabbage, or any...
Courtesy of Capay Valley
January 29, 2014
INGREDIENTS 2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes 3 pounds baking potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt and and freshly ground black pepper, for seasoning 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter 1 tablespoon grated fresh or...
Courtesy of Delilah's Farm
January 29, 2014
INGREDIENTS 2 tablespoons olive oil 1–2 garlic cloves, finely chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 fennel bulb, cut in half lengthwise and into 1/4-inch thick slices 1/4 cup onion, cut in 1/4-inch dice 1 cup grape tomatoes, cut in half lengthwise 1 cup vegetable or chicken broth 1/2...
Courtesy of Delilah's Farm
January 29, 2014
INGREDIENTS 1 cup leeks, cut lengthwise into 1/2-inch strips and cleaned thoroughly 1 apple, cored and cut lengthwise into 1/4-inch slices 1/4 cup olive oil, divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 cup cider vinegar or red wine vinegar 3...
Adapted from food.com
January 29, 2014
INGREDIENTS 4 tablespoons roasted peanuts 1/8 teaspoon red pepper flakes 1 pinch salt 4 cups bok choy 2 tablespoons peanut or canola oil, divided 1 cup onion, finely chopped 4 teaspoons ginger, minced 2 tablespoons soy sauce 1 teaspoon cornstarch, plus 3 tablespoons of water, mixed 1 cup cilantro...
Adapted from marthastewart.com
January 29, 2014
INGREDIENTS 1 cup all-purpose flour 1 teaspoon ground cardamom 1/2 teaspoon nutmeg 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup packed light-brown sugar 2 large eggs 2/3 cup vegetable oil (melted coconut oil is tasty, too) 2 teaspoons vanilla extract 2 cups parsnips, peeled and...
January 29, 2014
INGREDIENTS 1 winter squash (such as butternut, acorn, etc.), halved and seeds discarded 3–4 medium beets 1 medium onion, cut into 1-inch dice 4 garlic cloves, peeled 2 tablespoons olive or vegetable oil 1 teaspoon cumin 1/2 teaspoon salt 4 cups arugula 1 cup quinoa 2 cups water Olive oil Salt...
January 29, 2014
INGREDIENTS Filling: 2 cups apples, peeled and cored, cut into 1-inch cubes 2 cup turnips, peeled and cut into 1-inch cubes 1 tablespoon fresh lemon juice or orange juice 1 teaspoon finely grated lemon zest or orange zest 1/2 cup brown sugar (white is fine, but brown tastes better with the...
Recipe from Bon Appétit, January 2006
January 18, 2014
INGREDIENTS 3 tablespoons butter, divided 2 tablespoons olive oil 1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds 3 tablespoons fresh sage leaves, coarsely torn and divided 2 teaspoons fresh lemon juice 2 tablespoons fresh Italian parsley, chopped PREPARATION Melt 1...

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Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.