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Do you love reading The Kitchn? Would you like to write for us? If you’re interested in working with us as a regular contributor, we’d love to hear from you!

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Have a hankering for cake? Skip the cake pan and break out your cast iron skillet! This breakfast-friendly cake has juicy blueberries and lemon, all in a light cornmeal batter. It’s a low-key way to get a sweet start to any day.

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My first trip to Israel yields numerous culinary highlights, but it’s wandering through the markets of Jerusalem and Tel Aviv, each one bristling with distinctly charming character, which leaves me most captivated. And it is Carmel Market, or Shuk Ha-Carmel, with its sensorial barrage of shouts for straight-from-the-oven rugelach, wafting scents of garlic, and richly hued vegetables on display, I find especially soulful.

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Preserved flowers keep on giving. The long-lasting, low-maintenance loveliness these preserved blooms offer might sway those looking for the never-ending flower.

From Apartment Therapy → Well-Preserved: Fresh Flowers that Dry Beautifully

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After a week of making a concerted effort to reduce the food packaging that came into — and went out of — my home, I realized there was plenty of low-hanging fruit to pluck: having my groceries double-bagged when I was too distracted (or just plain slow) to fish my nylon market bag out of my purse; the extra utensils, napkins, and condiments that came along with my takeout; the countless small plastic bags I used to transport items from the bulk bins to my canisters at home. All of these were items I could do without easily and with minimal inconvenience.

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If there’s one thing that excites market-goers this time of year, it’s certainly the strawberry. After a winter of root vegetables, the chance to pop a bright red berry in your mouth is hard to resist. But did you know, botanically speaking, strawberries aren’t really berries?

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I don’t remember the first time I had dried plum. Maybe it was on a playground at my elementary school in Guam. Whenever it was, what I’ll never forget is how my fingers would be stained red after eating one, and how I could still taste traces of saltiness hours after nothing was left but the marble-sized pit.

In Guam, these Chinese pickled and dried, sweetened plums are called “sweet and sours” because they are just that — sweet, sour, and a bit salty, too. (Not the usual characteristics you’d attribute to fruit.) In Hawaii, they’re called li hing mui (pronounced lee hee moo-ee, or lee hing moo-ee), or “traveling plum.” And on the islands, they’re absolutely everywhere.

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Some people say timing is everything, but I’d argue language is everything — especially when it comes to wine. We’ve all been there — standing in the wine aisle, paralyzed by the wealth of choices and dumbfounded by confusing language describing every bottle. Wine-speak can be intimidating, but it need not be.

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How To Make Buttermilk Quick Bread (with 10 Variations)

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What’s the deal with buttermilk? Often you buy a carton to make one recipe, and then find yourself with quite a bit left over. Yes, you can technically make a substitute for buttermilk with regular milk and either lemon juice or vinegar, but the results aren’t always as satisfying as using the real deal. And while freezing it is a worthwhile option, finding a few new recipes that make use of it should be part of the plan.

Luckily, there are plenty of ways to use up this luscious, fermented dairy product — from biscuits to coleslaw to ice cream. Here are 17 of our favorite recipes that will help you use up that carton.

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