This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

Squeeze some lemon juice into a small bowl. Place sugar on a plate. Dip rims of 2 glasses into lemon juice, then into sugar. In a small bowl, combine blueberry preserves and 1/2 oz. lemon juice. In a ...

How to Make the Fools Gold Loaf - Bacon and Peanut Butter and Jelly Sandwich In this episode of In the Kitchen with Matt, I ...

These parfaits are a delicious and refreshing summer dessert idea. They start with a bottom layer of graham cracker crumbs, sugar and melted butter. It’s topped with a layer of lemon curd that has ...