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Yeasted Beer Bread

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Author: Roxana Jullapat

Frozen Sunrise Margaritas

Author: Lindsay Landis

Corvina Traditional

Author: Douglas Rodriguez

Cranberry Pear Fruit Jellies

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Author: Lillian Chou

Salted Honey Cantaloupe Jam

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Author: Claire Saffitz

Sour Cherry and Nectarine Salsa

Author: Justin Rashid

Crispy Seasoned Oven Fries

Author: Stephanie Clarke

Strawberry Coulis

This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

Author: Colin Cowie

Blueberry Lemon Sauce

Author: Dede Wilson

Anko

Author: Crescent Dragonwagon

Candied Carrot Coins

These will be sweet and chewy when done and are the perfect decorations for carrot cake.

Author: Claire Saffitz

Chipotle Cranberry Sauce

Author: Marlena Spieler

Fruit Juice "Gummies"

The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.

Author: Victoria Granof

Tomato Jam

This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.

Author: David Lebovitz

Twelve Fruit Compote

Author: Tony Litwinko

Five Spice Shortbread

Author: Ming Tsai

Pickled Sugar Snap Peas

Author: Linda Ziedrich

Quince Poached in Cardamom Syrup

Author: Andrea Albin

Steamed Asian White Rice

Author: David Chang

Swedish Pickled Beets

Author: Nika Standen Hazelton

Fresh Stonefruit Chutney

Author: Jill Silverman Hough

Marshmallow Sauce

Author: Ellen Brown

Citrus Salad with Star Anise Syrup

Author: Melissa Roberts

Rose Water Syrup

Author: Najmieh Batmanglij