“I’m canning tomatoes this weekend,” the woman replied, as she slid her credit card through the machine.

It was like a lightbulb went off over my head. Honestly, I’m not sure why the second the clock turned from winter to spring I didn’t immediately dust off my own collection of Ball jars and start canning everything in sight. The markets are overflowing with bright, beautiful produce right now—perfect for the home cook to use for his or her own canning adventures. Jams? Chutneys? Pickles? The possibilities are endless—all you need is some time, some space and some patience.

That being said, the rewards of preserving and canning your food are great. Aside from having a stock of delicious canned goods in your own home, canned items make fantastic, thoughtful gifts. And thanks to these tips by Ellie Topp, author of The Complete Book of Year-Round Small-Batch Preserving, and Bon Appetit magazine, you can soon be on your way to canning heaven.

1. Don’t change the recipe. This is incredibly important, as changing the proportions of ingredients can alter the acidity of the final product, which can allow dangerous organisms to creep in. To be safe, canned items must have a pH of 4.5 or lower. And on that note, don’t can sauces or jams that were originally meant for the refrigerator.
2. Don’t change the time it takes to process. Again, doing so might cause harmful organisms to get into your canned goods. Keep in mind that these recipes have been carefully tested to avoid just that, so it’s best not to tinker.
3. Use best-quality produce you’ve picked yourself. This will only pay off in the end, especially if you choose fruit that’s slightly underripe or just at the peak of ripeness, says Topp. Why does the level of ripeness matter so much? Pectin, which thickens jams and jellies, decreases as the fruit ages.
4. Make sure your equipment is clean and ready to go. If your work areas is messy canning is not going to be pleasant, especially because there’s such emphasis placed on avoiding contamination. So keep your equipment clean and close by, and make sue you have lots of fresh, clean towels, too. (And speaking of equipment, you’ll want to have a boiling water canner; jars, lids and screw bands; tongs, a jar lifter and/or lid wand; a ladle and jar funnel; a small rubber spatula and a mesh sieve and cheesecloth on hand. For instructions on how to preserve food with a boiling water canner, click here: http://www.epicurious.com/articlesguides/howtocook/primers/canningtechnique.)
   

Think you’re ready to go? Here’s a recipe for raspberry jam and one for garlic dill pickles, also from Ellie Topp, to start you off—and please share your favorite recipe in the comments. Happy canning!

Old-Fashioned Raspberry Jam

Ellie Topp

4 cups granulated sugar

4 cups raspberries

Place sugar in an ovenproof shallow pan and warm in a 250-degree oven for 15 minutes.

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over hig heat, masing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil until mixture will form a gel.

Ladle into sterilized jars and process as directed here (http://www.epicurious.com/recipes/food/views/Procedure-for-Shorter-Time-Processing-230703).

Garlic Dill Pickles

Ellie Topp

8-10 small pickling cucumbers

2 cups white vinegar

2 cups water

2 Tbsp pickling salt

4 heads fresh dill or 4 tsp dill seeds

4 small cloves garlic

Cut a thin slice from the ends of each cucumber.

Combine vinegar, water and salt in a saucepan and bring to a boil.

Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic in each jar, pack in cucumbers. Pour boiling vinegar mixture over cucumbers with ½ inch of rim space. Process 10 minutes for pint jars and 15 minutes for quart jars as directed here (http://www.epicurious.com/recipes/food/views/Procedure-for-Longer-Time-Processing-230704). Your garlic may turn green or blue in the jar; this is a natural reaction.

Most herbs – even those that used to be considered exotic – are now readily available at major supermarkets; at any given time, I have several packets in my fridge. But lately, I’ve discovered that growing my own herb garden at home, with herbs that I’ve picked up from my local farmer’s market, is incredibly easy and rewarding. All it takes is a little research and a little effort.

Sunlight and water are crucial to growing herbs successfully, of course. Make sure they get at least six hours of sunlight a day, and keep them in a temperate (read: mildly cool to warm) climate. A certain amount of humidity is good for herbs, so the kitchen or even the bathroom is a great place to keep them. Don’t ever overwater your herbs or they’ll drown; keep the soil moist and make sure there’s plenty of drainage in whatever planter you choose to grow your herbs in (clay is best). If your herbs become infested with insects, give them a soapy bath. And finally, harvest your plants often – even daily – so it will grow back abundantly.

If you have an overabundance of herbs on your hands, you can dry them by heating them in the microwave for a couple of minutes and rub them together so they crumble between your fingers, creating your own dried herb. Alternatively – and this is one of my favorite herb storage methods – you can chop your herbs, coat them in olive oil and then freeze them in ice cube trays. Just pop the whole cube into whatever recipe you’re making as needed.

So that’s a little Herbs 101 for you – below are three of my favorite herb-centric recipes for you to try, as well. And tell me: What’s your favorite way to use herbs?

Basil-Arugula Pesto

¾ cup extra-virgin olive oil, divided

3 cups loosely packed fresh basil leaves

1 cup loosely packed fresh arugula

½ cup grated pecorino Romano cheese

1/3 cup pine nuts

2 garlic cloves, peeled

½ tsp. grated lemon peel

2 Tbsp. lukewarm water

Place ½ cup oil and basil, arugula, cheese, pine nuts, garlic and lemon peel in a food processor. Process to thick paste. With motor running, add remaining ¼ cup oil and 2 Tbsp. water to processor and blend until smooth. Season to taste with salt and pepper.

Chive Tartine with Smoked Salmon

1 cup 1-inch pieces fresh chives

¾ cup extra-virgin olive oil

6 Tbsp. crumbled soft fresh goat cheese

2 Tbsp. minced shallot

20 ¾-inch-thick diagonal slices French baguette

6 oz. thinly sliced smoke salmon

Additional chopped fresh chives

Puree 1 cup chives and oil in blender for two minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.

Preheat oven to 400 degrees. Mix goat cheese and shallot in a small bowl; season to taste with pepper. Place bread slices on a large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 ½ teaspoons cheese mixture.

Bake until light golden, about five minutes. Transfer to platter. Drape one salmon slice over each piece of bread. Sprinkle with additional chopped chives.

Thyme Garlic Butter

1 garlic clove

½ tsp. salt

1 stick (1/2 cup) unsalted butter, softened

3 Tbsp. chopped fresh flat-leaf parsley

2 tsp. chopped fresh thyme

2 tsp. grated fresh lemon zest

¼ tsp. black pepper

Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.

Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

Of course, my favorite of the winter drinks are hot chocolates and various coffee beverages, and lately I’m seeing punched-up versions of each all over the place—like spiced hot chocolate with star anise, cinnamon, coriander, nutmeg and red pepper flakes, or mocha hot chocolate with espresso powder and vanilla. If you feel like an adult version of hot cocoa, try adding a splash of Bailey’s to your recipe of choice—or there’s always Nigella Lawson’s “Alcoholic Hot Chocolate” recipe (http://www.foodnetwork.com/recipes/nigella-lawson/alcoholic-hot-chocolate-recipe/index.html), which incorporates vanilla, brown sugar, honey and dark rum into the already almost-perfect combination of milk and dark chocolate.

The most famous of the hot chocolate drinks, though, is New York City institution Serendipity’s frozen hot chocolate (http://www.epicurious.com/recipes/food/views/Frrrozen-Hot-Chocolate-Serendipitys-Best-Kept-Secret-109560). People come from all over the world to taste it (and break their diet resolutions); really, it’s what put hot chocolate on the map and elevated it to a gourmet beverage from a home cook’s favorite. Click on the link above for a version of the restaurant’s recipe and enjoy.

I love coffee drinks, too, and Brasserie Belge here in Sarasota has the art of decadent caffeinated beverages down to a science. The restaurant’s Belgian iced coffee with vanilla ice cream is just as easy to make at home as it is to order off the menu; serve with a spoon and enjoy. Similarly, the classic Italian affogato—hot espresso over ice cream or, even better, gelato—makes for a delicious after-dinner drink. If you’re in the mood for something cold, how about a Kahlua-spiked frozen mocha latte, courtesy of Bon Appetit? (http://www.epicurious.com/recipes/food/views/Kahlua-Spiked-Frozen-Mocha-Lattes-360236)  Kahlua, espresso, cocoa powder and vanilla combine to form an ultra-decadent drink that, when topped with whipped cream, is guaranteed to send you straight to coffee heaven.

Do you love coffee drinks and hot chocolate drinks as much as I do? What’s your favorite twist to put on these classic beverages?

And let’s be honest, here: hosting a holiday cocktail party is cause for nerves, especially if you’ve never done it before. There are always questions about what kind and how much food to serve, how much alcohol to have and how to time your party so that you’re not stuck in the kitchen while your guests are mingling in your living room.

Luckily, I’ve got some answers—my own and some tried-and-true from others—to the above questions, and well as tips and tricks to help make this year’s soiree the best ever.

How much food should I have?

You have two options here: If your party takes place either before or after dinner, then you’ll want to serve five to six hors d’oeuvre options, with one to two of each hors d’oeuvre per person. If the party takes place during mealtime, then serve eight to 10 hors d’oeuvres and plan on having two to three of each per person.

What kind of food should I have?

I’m taking a cue from the queen of entertaining—Ina Garten—here and saying that you should have hors d’oeuvres that all be prepared ahead, with most being of the no-cook variety. I’ve included a few recipes below [JUDI, YOU HAVE SOME, RIGHT?], but here are some other tips: remember your vegetarian guests, mix it up for a more exciting menu and keep it seasonal for the freshest and best-tasting options. Plus, hors d’oeuvres that evoke the holidays are just fun.

What are the best kind of cocktail to serve at my fete?

I’m partial to champagne—again, it’s just fun and festive, especially around the holidays. You can also never go wrong with a big bowl of colorful punch, something like a jewel-colored pomegranate martini, or something seasonal like spiced cider. Don’t feel pressure to have a full bar unless you want to; I’ve had great success with a signature cocktail bar featuring drinks like the ones I’ve listed above. But a note: always make sure to have nonalcoholic options, and remember that each guest will probably imbibe two drinks during the first hour of the party and one drink each hour afterward.

Below is a very helpful chart, courtesy of Bon Appetit magazine, that will help you plan the amount of alcohol you need for any cocktail party, no matter the size:

Liquor and Mixers for a Full Bar

Source: BonAppetit.com 

What else can I do to make my party sparkle?

Have a great soundtrack playing in the background. Lately, I’ve been partial to Adele, but something upbeat and instrumental is always nice, too. Many holiday CDs can be hokey, but there are some options out there that aren’t—it all depends on your taste. Just keep the volume low enough that the music doesn’t overpower the conversation. As for ambience, I’m taking a tip from the Barefoot Contessa again and saying that you can’t go wrong with dark lighting and lots of candles. And finally, even if you feel frantic, never let your guests see that: greet them with a big smile and a drink in hand—and when you see what a great time everyone is having at your party, the stress will melt away just like that.

Happy entertaining!

But now November is creeping up on us, and I’m about to navigate one of foodies’ favorite—and most contentious—holiday foods: stuffing. I’m not sure there’s another American food that inspires such passion—whether you call it stuffing or dressing, whether it’s served inside the bird or out, whether you make it with white bread or cornbread. It’s all incredibly personal, and everyone has an opinion about it.

The word “stuffing” first came to be in the 16^th century, although in the 19^th century the stuffy Victorians decided they preferred the word “dressing,” so that term increased in popularity. Now the two are used interchangeably, and regional variations of the food itself have emerged: oyster stuffing is popular throughout the country, but many Southerners enjoy pecan, rice or cornbread stuffing. Italians often enjoy sausage in their stuffing, and dried fruit, potatoes and apples are prevalent in German variations. Some people actually stuff their dressing into the bird; some make it outside and serve it on the side.

The good news is that there’s a variety of stuffing options out there—both for the cook looking for to stay close to tradition and the cook who wants to branch out and try something different. Truly, the possibilities are endless. Why not try a Southwestern stuffing that’s filled with jalapeños and tamales and corn? (You can serve it with corn ships, salsa and sour cream and have it do double-duty as a side dish.) Or—yum—sourdough stuffing with balsamic-roasted red onions, sweet Italian sausage and sage? For another Southern twist, you could do bread stuffing with crawfish, bacon and collard greens. Or, if you want to stay traditional, how about a classic farmhouse herbed stuffing flavored with sage, rosemary and thyme?

You can find one of my favorite stuffing recipes below—while I’m still plotting my meal, I find that this one is always a classic. And be sure to share your favorite ways to dress your turkey with me in the comments! Happy Thanksgiving and happy eating!

• 1 cup diced pumpkin (from 1 whole small pumpkin)
• 3 tablespoons butter
• 1 1/2 cups diced sweet onions
• 1 1/2 cups diced celery
• 1/4 cup finely chopped fresh thyme leaves
• 1/4 cup finely chopped sage leaves
• Salt and cracked black pepper
• 2 1/2 cups stale cornbread
• 1 egg, beaten
• 1/4 cup chicken stock
• Preheat the oven to 425 degrees F
• Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
• Meanwhile, crumble the stale cornbread into a large bowl. Add sautéed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.

Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes

So what is it, exactly? Craft beer is beer brewed at a microbrewery—a small, independent beer brewery that can only produce up to 6 million beer barrels a year. Now, that may sound like a lot, but when you consider how much beer companies like Annheiser-Busch produce annually, it’s really not that much. Craft beers, as a rule, receive smaller distribution than commercial ones, making them a little harder to find—but very worth it when you do!

Some breweries also allow customers and visitors to buy beer on their properties—these are known as “brewpubs.” Cigar City Brewing in Tampa, FL, is a great example of a brewpub—it brews 11 beers throughout the year and distributes them to local bars and stores throughout the region—such as Mr. Beery’s in Sarasota, which prides itself on serving up the best craft beers in the area. You won’t find Budweiser or Michelob on tap there, but you will find beers like Cigar City’s own Jai Alai or Southern Tier’s Choklat.

Sarasota’s Mad Crow Brewery & Grille also brews its own beer in a beautiful space in the city’s Rosemary District, and then serves it up to customers at the adjoining restaurant, which features sophisticated takes on traditional pub fare. Owner Darren Fehring brews new beers every week and claims that every beer appears once and that’s it.

Speaking of food, beer is all well and good by itself, but it’s even better when paired with a great bite. How to decide what food goes best with your beer? Here are some tips from craftbeer.com (a.k.a. craft beer mecca):

• Find similar flavors in your beer and your food. An English-style brown ale and homemade cheddar cheese would be lovely together; same with an imperial stout and chocolate truffles if you’re craving something sweet. Or—yum—how about an Oktoberfest lager and roasted pork?
• Look to classic cuisines for inspiration. Beer-drinking countries—like Germany—have beer/food pairings down to a science. You’re bound to find inspiration there.
• Make sure to consider the season—in other words, foods that you serve in spring are going to be different than foods you serve in the middle of winter. Strive for balance. (You can see even more great beer-pairing tips, including a chart, at http://www.craftbeer.com/pages/beer-and-food/pairing-tips/pairing-chart.)

But the biggest tip I can give you when it comes to craft beer? Experiment! Find what you like best—nd when you do, crack open a bottle with good friends and just enjoy!

1 package kumquats-sliced thin, stems removed

2TBSp. brandy

3 TBSP. red wine vinegar

3 TBSP. sugar

1 TBSP. butter

½ cup orange juice

1 TBSP. apricot marmalade

1 tsp. cayenne pepper

Cook the Kumquats in melted butter until soft. Add brandy, flame slightly to burn off alcohol, add vinegar, sugar orange juice and apricot marmalade.

Sprinkle in cayenne and cook until fruit begins to break down and sauce is thick.

Serve on pork chops, as a dipping sauce for shrimp, or as a spread on turkey burgers.

Will last in the refrigerator one week.

By Lauren M. Kritsas

I feel like everything is going towards personal and small portion route these days right?  There’s cupcakes instead of full slices of cake, flat breads instead of whole pizzas, tapas bars are all the rage…the list literally goes on and on!  I for one am in total favor!  We’re all guilty of order from the menu, getting a heaping portion, and then loving it so much that we over indulge!  Belly up, bloated and overstuffed, ew.  I’m loving the predetermined plate size that lets you be a little more discerning and cognizant of where and how calories are being consumed. My favorite of these bite size trinkets are hands down, sliders!  Who doesn’t love a bite size burger that’s the exact same mouth watering taste that’s easier on the figure since it’s not the gargantuan mammoth we’re used to?  I going to divulge my not so guilty pleasure that span to please every palate!

Tommy Bahama’s South Seas Scallop Sliders: Deliciously pan seared scallops with fresh basil, roma tomatoes, chipotle aioli and crispy “Tobacco” onions with Asian slaw.

Square 1 Burgers & Bar’s Chicken Sliders: Ground chicken burgers topped with provolone, sun-dried tomato mayonnaise, lettuce and tomato.  Simple, succulent and satisfying!  Served with homemade fries, steamed broccoli or homemade slaw.

Lee Roy Selmon’s Slow Cooked Brisket Sliders: Slow and sweet smoked beef brisket basted with sweet and tangybrisket sauce and topped with crunchy dill pickles and Classic Coleslaw.

Michael’s on East’s Rosas Beef Sliders: Traditional with dill pickle, yellow mustard and grilled onion.  Sits on an artisan slider roll made by Il Panificio.  The masterful meat comes from Rosas Farms where cows are grass fed.  Served with Angel Hair Onion Rings that are garnished with basil and come with a smoky house ketchup made with tomatillos and toasted chilies.

Is your mouth watering yet?

And now , thanks to the cupcake trend, mini-cupcakes (and mini-everything, really), doughnuts and cakepops have heightened in popularity, as well.  But there’s another classic that’s having its moment in the spotlight, as well: whoopie pies. Whoopie pies are a bit ambiguous in that they can be considered cookie, cake or pie, thanks to the soft pieces of chocolate cake that surround a creamy frosting center. But no matter how you classify them, one thing is certain: They are delicious.

Whoopie pies got their start in Pennsylvania—they were originally a highly regional Amish treat that may have been thought up as a use for leftover cake batter. Amish wives would put the treats in their farmer husbands’ lunchboxes, and when the men opened the boxes and discovered the treat, they would holler, “Whoopie!” Hence: whoopie pies. Cute, huh?

Now, of course, whoopie pies are everywhere. They’re the official state treat of Maine. You can find them in high-end bakeries, but Starbucks also sells mini-versions at all its retail locations. They’ve become popular in baking-oriented cookbooks—Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito of the famous Baked bakeries, offers an especially tantalizing version.

Although red velvet and pumpkin are also popular whoopie pie flavors, I prefer good old chocolate. Make sure you start with a good cake base—it’ll throw the whole thing off if you don’t. And as far as frosting goes, you can’t skimp. Whoopie pies are one of those desserts where you just have to go whole-hog—they simply taste better with a thick layer of creamy filling.

And speaking of filling, whoopie pie purists often insist that it should be made with marshmallow fluff, but I say feel free to experiment. Peanut butter filling would be delicious; so would a slightly tangy cream cheese frosting. Why not mix it up?

Do you have a favorite whoopie pie recipe? Please share it!

Flatbread itself is unleavened bread that’s made with flour, water and salt and then rolled out (flattened) into dough. Some flatbreads contain yeast, but traditional flatbread does not; however, the combination of spices and oils that can be added to the dough are endless—think olive oil, sesame oil, curry powder or chili powder. And flatbreads, technically speaking, run the gamut of breads—things like tortillas, pita and even crepes can be grouped into the flatbread family.

After the flatbread is seasoned to your liking and baked until it’s crispy (which is my preference), that’s when the fun begins. You can make your flatbread into a cousin of the classic pizza—with tomato sauce and cheese—or you can pile it high with vegetables, protein, whatever is appealing to you at the time.

It’s true that restaurants that specialize in flatbreads may be struggling right now—the Urban Flats chain, for example, was not long for this world—restaurants that serve flatbreads on their menus have seen an uptick in orders. The reason? Flatbreads are a lighter, but equally great and filling, alternative to heavier menu items, such as pasta with cream sauce or meat dishes. Plus, they tap into the trend of small plate dining—they’re easily shareable and they can easily be their own small meal or part of a bigger one. Flatbreads truly are one of the most versatile dishes on modern menus, and I couldn’t be happier about this trend.

Lately, when I don’t have time to make my own flatbread, I’ve been heading to Outback Steakhouse for its chicken artichoke flatbread, which is made up of grilled chicken, chopped spinach and artichokes, fresh-grated Parmesan cheese and a little drizzle of olive oil atop a crispy flatbread. It’s delicious and easy and the perfect meal.

What’s your favorite flatbread variety?