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Jams, Salsas, Sauces

  • Apricot Preserves - Small Batch Recipe
  • How to Make Lekvar (Prune Butter)
  • Cranberry Orange Jam: A Simple Staple for the Holiday Season
  • Apricot Raspberry Jam with Orange
  • Strawberry Raspberry Jam with Rosé Wine aka Gregory's Jam
  • Pomegranate Molasses Dressing Recipe
  • Fresh Fruit Compote: The Perfect Pancake Topper (and so much more!)
  • Rose Harissa - a Smoky, Spicy Kitchen Condiment with Magical Floral Notes
  • Roasted Tomato Sauce: Big Flavor, Little Work
  • Date Syrup: A Sweet Addition to your Pantry
  • Tasting Jerusalem June 2014: Tahini Opens a World of Sesame Flavor
  • Strawberry Jam Spiked with Pineapple Guava
  • Why I Love Blogging and Strawberry Jam

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

See all my recipes →

Popular

  • Matzo granola in a small canning jar with a decorative string and a wooden spoon of granola on the side.
    Matzo Granola for Passover or Anytime!
  • Close up of 3 poppy seed hamantaschen on a flowery plate with a bowl of filling in the background.
    Poppy Seed Filling for Hamantaschen
  • Roasted grapes in a grey bowl with an herby napkin and copper spoon.
    Roasted Grapes
  • Korean cucumber salad in white bowl with red chopsticks
    Korean Cucumber Salad

Buy My Cookbook

Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

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