Page 328
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In my past life, foods like French fries were simply a vehicle for consuming ketchup. When I first swore off refined sugars and processed food, I decided ketchup was just better off forgotten because every recipe I tried for homemade never compared to the store-bought. I have finally come up with one that I proudly keep bottled in my refrigerator and enjoy smeared on all of my old favorites.

Page 324
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Homemade fruit preserves simply burst with way more flavor than their store-bought counterparts. This recipe does not use added pectin as most jam recipes do, so it is all natural and only lightly sweetened to enhance the already sweet fruit.

Page 318
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The peanut sauces that often accompany Thai dishes inspired this dressing—a spunky vinaigrette to drizzle on salads or serve as a dipping sauce.

Page 322
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This condiment was created after an abundant Asian pear harvest from our backyard one fall. I originally paired it with an Indian Spiced Pork Roast (page 178), but it has since been spooned over fish and chicken and has even been added to meatballs to shake the palate up a bit!

Page 326
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Spicy, tangy, and a little smoky: this barbecue sauce is everything a good barbecue sauce should be. Plus, it has all the flavor complexity of being smoked for hours, but takes only 30 minutes. Whether you are brushing it on some meat for the grill or dunking your Crispy Chicken Tenders (page 206) in it, it will quickly become a staple in your kitchen.