It’s time to spice up your pantry. OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don ...

It’s that time of year; the last of tomatoes need to be harvested – many of them simply won’t ever ripen and will rot on the vine if they are left unharvested. I grow my tomatoes so each year I’m left ...

Step 1: In a large bowl, mix the flour, 1 teaspoon salt, vegetable oil, and warm water until a somewhat stiff dough forms. On a floured surface, knead the dough until smooth, about 10 minutes. Return ...

Sometimes the planets align and the sandwich gods smile down on us. To fight the encroaching darkness, Mike made one of the best things I have ever put in my mouth: a grilled bratwurst sandwich with ...

If you’ve ever heard actress and cookbook author Madhur Jaffrey speak, you’ve most likely been enthralled by the lilt of her Anglo-Indian accent, at once friendly and authoritative, lyrical and ...

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This green tomato chutney recipe is adapted from Leda Meredith's "Preserving Everything" (Countryman Press, $19.95). She suggests using this as a master recipe, "swapping pears or peaches for the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 11⁄2 quarts. 4 pounds firm green tomatoes (about 12 medium), diced 2 yellow bell peppers, ribs and seeds removed, finely ...