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Making jelly 101 — a recipeless how-to

I’ve had some quince cores and peels stashed in my freezer since a friend helped me out immensely by preparing the fruit to be candied while I was occupied with brewing-related things. The time has come to turn them into something useful: jelly! Jelly, or at least what North Americans…

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V November 17, 2016 June 3, 2020Food canning, fruit, jelly, preserving, process 0

David Lebovitz: “Faux Gras”, lentil mushroom pâté

I was motivated to try this recipe because I was looking for a dish to bring to a vegan potluck that wasn’t just a case of “take conventional recipe, substitute vegan ingredients.” I’m not keen on recipes that necessitate a trip to a high-markup specialty shop, or that use tofu…

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V November 16, 2016 November 20, 2017Spreads and dips appetizer, david lebovitz, gluten free, pate, spread, vegan, vegetarian 0
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