One of my kitchen goals for this year was to learn to make yogurt. From what I understood, it was going to be one of the easiest tasks to scratch off my to-do…
This one’s a darkly elegant jam, with a touch of black raspberry liqueur and some of the seeds removed to make it smoother than it would otherwise be.
I’m sitting on the floor in the San Francisco airport, waiting for a flight that’s been delayed three hours. One of the only good things about hanging around the airport all afternoon…