The beets in this recipe provide the whole dish with a better balance of sweet and spicy tones. Prepare in advance.Read More
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This savoury jam, ideal for serving alongside sweeter meats, was introduced to me many years ago by Marion Cunningham, a gracious cook who wrote many famous cookbooks, including a revised version of the Fanny Farmer Cookbook, when she invited me for dinner and made it to serve with grilled pork chops. Although I have changed the recipe slightly, reducing the amount of sugar and adding more lemon and salt, the idea is hers. The conserve keeps well refrigerated for a couple of months.Read More
In the late summer, bunches of small beets are a riot of colour. You can find orange, red and candy-striped, which all look wonderful in this substantial salad. Use the larger ones only if the small ones aren't available.Read More
This healthy recipe calls for young golden beets that still have their tops. If they are unavailable, use the larger beets, preferably golden, and thinly slice. This soup can be served hot or cold. Make up to 2 days ahead of time.Read More