I'd like to make the Rumtopf and a few other recipes from the NYT's "Spiking Summer Fruit in Order to Preserve It" article that ran a couple weeks ago (http://www.nytimes.com...). I just bought the fruit today so it's not quite ripe - can I make it now or should I wait until the peaches and plums are a little softer? Any other suggestions for a boozy-fruit first-timer?
Starting with a refreshing watermelon agua fresca for a Labor Day crowd
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You Say You Hate These Foods?
Reusable Baggies (& More Smart Storage)
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Pre-order Amanda & Merrill's Cookbook!