1 cup pomegranate juice 1 cup granulated sugar ¾ cup packed brown sugar 1 dried pasilla or guajillo chile, seeded and crushed

1 ¼ cup whipping cream ¼ cup powdered sugar 1 teaspoon finely shredded orange peel Candied Orange Peel 2 medium oranges 1 ⅓ cup sugar ⅓ cup water

3 cup sliced fresh or frozen rhubarb 1 cup ketchup ½ cup apple-cranberry juice ⅓ cup packed brown sugar 2 tablespoon cider vinegar 1 tablespoon coarse-ground mustard ¼ teaspoon crushed red pepper For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner....

Test Kitchen Tip: Prefer pepperoni or a meatless pie? Think of this quick dinner for two recipe as a template and trade in any of your favorite toppings based on what you have, crave, or need for dietary preference reasons. Test Kitchen Tip: More in the mood for soup? Simply top your bowl with store-bought or homemade chicken broth.

¼ cup whipping cream (not ultrapasteurized) ¼ cup dairy sour cream

The other week, my mom and I were craving ice cream from our favorite local spot, so we took an early Mother’s Day drive together for a late-night treat. After enjoying our ice cream inside my car where it was warmer than sitting outside, I made a rookie mistake: I decided not to toss my chocolate-sauce-laced cup before driving home. Unbeknownst to either of us, the cup spilled onto my car’s cloth seat while I was driving....

Over 40 years experience as a professional horticulturist30 years experience as a garden writer and editorContributed to more than a dozen gardening books18+ years Associate/Contributing Editor for “The American Gardener” magazineContributed articles to major national gardening magazinesFormer associate professor of horticulture at Northern Virginia Community CollegeFormer manager, Green Springs Gardens and Horticulture Center in Alexandria, VirginiaFormer Extension Agent, Montgomery County, MarylandFormer Peace Corps Volunteer, St.Lucia, West Indies

1 pound small yellow, red and/or Chioggia beets 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices Salt and pepper to taste 1 tablespoon olive oil ⅓ cup maple syrup 3 cup mixed greens Vinaigrette 1 teaspoon Dijon-style mustard ¼ cup fresh lemon juice ¼ cup maple syrup ⅓ cup olive oil ⅓ cup fresh pomegranate seeds