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Jam made from fresh berries went pretty fast at my house growing up. Every time we’d reach the end of a batch, we’d use a spatula to grab every last morsel in the pot. The makers behind Coldwater Canyons Preserves in California have run into that same problem so often that they’ve collected a handful of inspired uses for those last scrapings of summer.
A few to whet your appetite: use leftovers to rim cocktail glasses before dipping in sugar (even better if the drink is served in a Mason jar). Heat it and pour over ice cream. Their standout suggestion? Mix it into a vinaigrette right in the preserving jar. We’re dying to try their fig and balsamic vinegar combination for a perfect late-summer salad.
What and where to eat on Maryland's eastern shore
Our guide to the Eastern Shore.
Transform the humble shoebox.
Alice Waters's favorite tools.
Summer, please don't go.
Get your shine on.