Preserving Food

During citrus season, I become a pickle making machine. I know marmalade is the flavor of the month for most, but my year’s meals...

Preserving Food

Remember that heatwave we were having a couple of weeks ago? 95 degrees in New England. Of course my early cabbage decided to sing...

Preserving Food

Here in the northeast, I like to think of this time of year as almost summer. Because even if I'm wearing a scarf when...

Preserving Food

Remember that red stuff in a can that added sour-sweetness to the turkey, stuffing and mashed potatoes? Of course you do. This could most...

Preserving Food

I admit, I have a bit of a steamed bun addiction. And if truth be told, I lived off of them for years when...

Preserving Food

Kumquats always make me think of places far, far, east – places I've never been. Chinese 5 spice powder, or some variation of it,...

Preserving Food

Just when I felt the need to confess my lack of jar filling over the past few weeks over here I had an epiphany...

Preserving Food

Originating in the 18th century, the term chatelaine meant a chain or clasp which held useful objects, most importantly the keys to the castle....

Preserving Food

This is so simply a play on the ubiquitous preserved lemons. Those same preserved lemons that I rinse, chop, and throw on everything with...

Preserving Food

Yeah I know as well as you do that strawberries don't have heads but I can call it that if I want. Why? Because...