Nut Free

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See page 389 for grilling instructions.

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.

Toss this mix with 2 pounds potatoes just before grilling. See page 389 for grilling instructions.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

This marmalade can be made with navel oranges, blood oranges, or tangerines.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.