What Are You Doing With Your Harvest?
Now's the time of the year when home gardens are producing at full yield. What are you doing with your harvest?...
Posts tagged “Preserved Foods”
Recipe Review: Melissa Clark’s DIY Maraschino Cherries
Straight Up Cocktails
Last summer I spotted Melissa Clark’s ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued. I made a mental note o...
The Good, Bad, and Ugly: Nitrites and Their Role in Preserving Meats
Nitrates and nitrites have gotten a pretty bad rap in the past few years. Present in such modern picnic food as cold cuts and hot dogs, but used as a traditional meat-curing ingredient since the 16th...
Recipe: Lemon Verbena Simple Syrup
Lemon verbena is one of our favorite herbs. It's a tall, spare, long-leafed plant with slender leaves and a fragrance to die for. It's not hard to capture that fragrance in a simple syrup. ...
Recipe: Pickletini
This weekend we were treated to a special dirty martini from our favorite pickle joint in town, Rick's Picks. Just in time. In an effort to get you ready for summer, we're going to kick off a week o...
Cooking by Feel: Strawberry Refrigerator Jam
To answer Elizabeth’s question, here in California we are blissfully deep in the middle of strawberry season. My Mystery Box provider has been bringing in flats of dead ripe organic strawberries fo...
Straight Up: DIY Cocktail Onions
There's nothing like the briny crunch of a cocktail onion to complement a Gibson's bracing coolness (in fact, garnished any other way, the drink would just be called a Martini). We like to leave ours ...
Recipe: DIY Croutons
We have been madly craving winter salads - our current favorite is a complex blend of fennel, cabbage, chickpeas, chicken, roasted almonds and dates. Dark winter greens, crunchy root vegetables, and...
Recipe: Browned Butter
Last Thanksgiving an uncle brought two small bowls of creamy brown butter, speckled and flecked like quail eggs. We had never seen butter like this, and the taste came as something of a revelation. ...
Recipe: D.I.Y. Cranberry Jam
Cranberries are not just for Thanksgiving jelly and sauce; homemade cranberry jam is wonderful on toast or a sandwich too. This is an easy homemade jam recipe that will keep in the fridge for at lea...
Recipe: Plum and Earl Grey Preserves
Plums are in season, and we have been busy thinking up more ways to use them. We were inspired by Heidi Swanson's Rosewater Plum Compote a couple weeks ago, and we set out to make our own plum sauce...
Inspiration: Homemade Sauerkraut
From kombucha, to kimchi to sauerkraut, fermenting is all the rage. Lacto-fermented foods are part of the DIY resurgence in the food world because people are starting to pay attention to the health...
Technique: Preserving Hot Chiles
These chile peppers from the Alemany Farmers’ Market win my personal Fall Colors Contest. I’m not sure what kind they are since I neglected to ask, but they look like Thai chiles and were abundant at...
D.I.Y. Recipe: Plum Cinnamon Jam
There's such a bounty of sun-ripened fruit at the end of the summer that it can be overwhelming. Peaches, nectarines, plums, figs, some late berries - often overripe yet full of the sweetness of the s...
D.I.Y. Recipe: Plum Cinnamon Jam
There's such a bounty of sun-ripened fruit at the end of the summer that it can be overwhelming. Peaches, nectarines, plums, figs, some late berries - often overripe yet full of the sweetness of the s...
Recipe: Schug
[Next up in our tour of potential writers for the site is Roni from Chicago. Welcome, Roni!] This crazy-hot pepper sauce and its phonetic-resistant name have their origins in the kitchens of Yemenit...
Diane's Canned Jumbo Cherries
"These are organically-grown black cherries from my backyard tree, and they have a rich, winey flavor, the result of leaving the pits in when canning. (Not only does pitting cherries take forever, but...
Recipe: Fettuccine with Preserved Lemon and Roasted Garlic
A few of you have asked for recipes using the Preserved Lemons of which we wrote two weeks ago. Here is a simple pasta recipe, which also uses roasted garlic. Fettuccine with Preserved Lemon and Roa...
Recipe: Preserved Lemons with Cardamom
The peel, pulp and juice of these lemons can all be used in a variety of dishes. Meyer lemons are small, thin-skinned, and sweeter and juicier than regular lemons. You can use other varieties, but tr...
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