Summer vegetables and fresh herbs give these fish cakes loads of flavor when cook outside or indoors

Covering smoked cherries with a bourbon-based syrup preserves them for months and upgrades cocktails

Smoking takes tart or sweet cherries to a new level, especially for cocktails and baking

Sugar preserves herbs and other botanicals even as it soaks up their oils and flavors, creating flavored sugars with little effort

The right ratio of flour to liquid makes light, fluffy cupcakes that can still support a jam filling

Salad radishes aren’t just for raw salads: roasting makes the bulbs sweeter and their greens crisp

Stretch a couple of handfuls of baby greens into a filling salad that keeps and travels well

Homemade pierogi take time to fill and fold but cook quickly and freeze well for later last-minute meals

Homemade cheese that doesn’t melt mixes into rustic mashers that work as a side dish or a filling for pierogi

The garden’s first vegetables and herbs shine in this delicious, filling, gluten-free meal

Create a grain-free pizza crust from scratch by using cheese and egg to bind the cauliflower as it bakes

Oats, quinoa, pumpkin seeds and agave syrup form the base for this apple- and currant-flavored granola

Slightly stale homemade sourdough bagels bake into crispy chips sturdy enough to support thick dips

A series of rest times, smooth shaping and a boiling soda bath before baking result in dense, chewy sourdough bagels

Essentially a warm variation on eggnog, this cocktail becomes irresistible on chilly holiday nights