In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.

Catherine Walthers

It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.

Catherine Walthers

The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.

Catherine Walthers

The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.

Catherine Walthers

Whether it’s jam or tomatoes you want to can, you can easily learn the basics. Then perfect your skills with our recipes for hot peach chutney, green-chili salsa, and berry syrup.

Catherine Walthers

This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press.

Makes about 4 pints

Mary Clemens Meyer and Susanna Meyer

Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

Polly Bassett

Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.

Mary Clemens Meyer and Susanna Meyer

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