Season: September to October. The months of September and October allow us to reap the berried treasure of the hedgerows–a seasonal activity that is not without its dangers, as many wild fruits are guarded by all sorts of thorns, prickles, and entangling stems. However, with a little common sense and determination you should be able to overcome these country hurdles, and the basketful of fruit you bring home will be a just reward. At the heart of all the best hedgerow jellies is the crab apple (Malus species). The pectin in this often scarred and scabby pomaceous fruit lends the setting power that many hedgerow berries lack. Crab apples produce a stunning pink jelly when used on their own, too. For this recipe, you can use crab apples, rosehips, hawthorn berries, blackberries, elderberries, or rowanberries (mountain ash berries). Usually, I go for about 50 percent crab apples with a combination of two or three different berries. If I’ve gathered rosehips or rowanberries, however, I prefer to use them on their own, blended only with crab apple (see the variations on p. 70).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.