It’s rhubarb season! Well, actually, the season is about to wrap up, and I am just a little behind in getting this posted! Here in the Pacific Northwest, rhubarb begins to show up in farmer’s markets and grocery stores in April and lasts until late June or early July. Unlike other seasonal vegetables that are…
Who doesn’t love spreading a generous layer of homemade jam on warm, buttered, crusty bread? Some might find the idea of jam without fruit unusual, but I encourage everyone to try this vibrant orange and flavorful carrot jam, known as Moraba Havij in Persian. Making jam is an age-old tradition in Iran and around the…
Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam. Quince is an ancient fruit that finds its origin in the Mediterranean…