This plate of delicious fresh peaches with creamy burrata, olive oil and salty proscuitto is perfect for your late Summer gathering. Enjoy it now while the fruit is at its sweetest, no need to grill them unless your peaches are slightly underripe. Try, if you can, to find peaches that are fragrant a

After a week in Rome learning from the world's best chefs I have created the perfect Spaghetti alla Carbonara recipe. It stays true to tradition but allows for an even creamier sauce (which I didn’t think was possible!).Never fear however, we are still sticking to the traditions of using pecorino romano, guanciale, organic eggs and freshly cracked pepper to keep the authenticity of a true carbonara.

Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!

This sauteed zucchini recipe is a great healthy and delicious side dish. It is simple, quick, and super easy to make. With only a handful of pantry staple ingredients, one pan, and 10 minutes, this delicious fresh stove top garlic butter zucchini side dish is all yours.

These homemade fried zucchini are light, crisp, and nearly imposssible to resist! To achieve the light and crisp texture, the zucchini slices are dipped in milk and then tossed gently in seasoned flour before being fried.

Homemade Bolognese sauce is just a timer away.

Dinner done in about 20 minutes with this quick and easy recipe for linguine with seared scallops. Learn how to sear scallops to perfection.

Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

If you instantly turn your nose up when you hear the word “sardines”, listen up: You really oughta give them a chance. They’re ridiculously nutritious.

This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you've tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone's plates.

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sau

Crunchy golden roast potatoes with a light, creamy centre and crispy garlic cooked in butter is just about the best way to eat potatoes. This is the side dish of your dreams.

These Autoimmune Protocol Waffles are the perfect option for those following the AIP diet, paleo, egg-free, dairy-free, grain-free vegan, etc. Made with cassava flour and arrowroot starch.

Borscht isn't sexy. I get it. But this version might change your mind. Everyone in our family loves it!

お手軽に調理できてボリュームも満点の“麺料理”は、休日ランチや夕食のメインメニューとしても大活躍します。こちらでは、週4で食べても飽きない“麺料理”レシピをご紹介！ついついリピートしたくなる絶品レシピをピックアップしました。パスタ・冷凍うどん・インスタントラーメン・中華麺の4種類のレシピが揃っているので、その日の気分に合わせて作ることができますよ。ぜひお好みの一品を見つけてくださいね。

This easy spelt pita pocket recipe will have you whipping up a batch of pita bread in no time. Made healthier with spelt flour they are perfect for all sorts of fillings, dips and mezze plates.

When you can't decide between chicken or sausage and peppers—so you have both.

Simply delicious and full of flavor, you have to give this Black Bean Farro Burger a try, and serve it with this super tasty Spicy Slaw. Let's talk vegg