804 kelly recipes

Cranberry ketchup is a sweet-spiced condiment with whole cranberries, brown sugar, vinegar, clove, mace, and cinnamon. The forgotten Thanksgiving table sauce for turkey, ham, and beyond.

Pesto mushroom caps stuff fresh button mushrooms with homemade basil pesto and crown each one with a walnut half, then bake until hot and fragrant. A 10-minute vegetarian appetizer that punches way above its weight at a cocktail party.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.

Melon salsa with ripe cantaloupe, fresh ginger, jalapeno, cilantro, and lime. A sweet-spicy no-cook fruit salsa for grilled fish, chicken, or chips.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Ginger-banana chutney simmers bananas, dates, raisins, onion, candied ginger, and cider vinegar into a jammy Indian-style relish. Pairs with curry, cold cuts, or grilled meats straight from the jar.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Chinese marinated beef skewers with hoisin, soy sauce, sherry, ginger, and pineapple chunks. Overnight marinade builds deep flavor for broiling or grilling.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.