Photo by alana_chernila Makes 4 to 5 cups Author Notes A recipe for homemade yogurt in a yogurt maker. —alana_chernila Test Kitchen-Approved Ingredients 4 to 5 cups (depending on your yogurt maker) cups milk (any fat level, as long as it’s not ultra pasteurized) 1/2 cup plain yogurt Directions Heat 4 to 5 cups milk
Ingredients 1 pound unsalted pecans 3 tablespoons unsalted butter, melted 4 tablespoons pure maple syrup 1 tablespoon light-brown sugar 1 teaspoon fresh chopped thyme 1 teaspoon coarse salt 1/4 to 1/2 teaspoon cayenne pepper Directions Preheat oven to 375 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in
Serves 1 collection of 6 flavoured 1/2 cup sugar each jar Author Notes For the last few years I have made it a tradition to offer everyone food gifts from my Tuscan Garden. All year around I search for different containers so each year my collections have different jars. I also always make different collections
12.09.2008 Helene Dujardin (Senior Editor) When I visited Lisa last year in October, I kept marveling at the coming of Fall, the changing nature of the landscape and the foliage. Those deep reds, perfect greens and deliciously rich golds…they were making me happy and dreamy. She got quite amused by my attitude toward something so
IngredientsMakes about 2 cups4cups unsweetend pear juice*4pounds firm but ripe Bosc pears, peeled cored, cut into 1-inch piecesPinch of salt1vanilla bean, split lengthwise in half34-inch-long fresh rosemary sprigs1teaspoon balsamic vinegarPreparationStep 1Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat
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