It’s rare that I don’t make a couple of batches of homemade salsa duringthe tomato season: for me, it is the most versatile and flavourful ofcondiments and can be used as the basis for many meals. Still, I often endup with half-eaten jars of mild and medium salsa competing for fridge spacewith the BBQ sauce…

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This month, I am giving thought to all the annoying half-filled jars ofpreserves that haunt my fridge door (and maybe yours, too). Orphaned jarsof jams, relishes, pickles… what’s a cook to do with them? Let’s start with jam! I am guilty of opening several flavours of jam at once because MOODS… Thismeans an unruly crowd…

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