Emily Han
About Me:
Emily Han is a writer, recipe developer, and educator on topics such as seasonal food, food preservation, foraging, and herbalism. She is author of Wild Drinks and Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home.
Favorite KCET Show:
At Home with Venetia In Kyoto
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    With their brilliant color and a sweet flavor reminiscent of watermelon, prickly pear fruits make an excellent ingredient for cocktails.
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    This chilled corn and cucumber soup is refreshing and vibrant, plus there's no standing over a hot stove.
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    What can you do with leftover watermelon rinds? Tossing them into the compost is one option, but here's an even better idea: turn them into pickles!
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    Cherry season is fading fast, but there's still a little time to capture summer in a bottle by making a cherry shrub.
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    This small-batch pluot jam is a great way to use up ripening fruit and requires minimal time at the stove.
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    These tender eggplants grill up in a couple minutes and make a great side dish served with a spicy, Southeast Asian-inspired lemon basil pesto.
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    A peach crumble is the perfect relaxed, easy to make and serve summer treat. This one features maple, bourbon, and pecans, plus it's gluten-free.
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    This fresh, Mediterranean-inspired salad features sprouted grains that are wonderfully chewy with a sweet, nutty flavor.
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    This creamy, herbed spread is ridiculously easy to make and can be served with crackers, bread, sandwiches, crudités, and more.
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    This gluten-free breakfast or brunch dish features cornbread French toast with blueberries, nectarines, and pecans.