This corner of my kitchen is full of bubbling jars. Further prep for my seminar next week. Kimchi getting tangy and cukes on their way to ...

Tonight I'm working on the lecture outline for a seminar I'm teaching the first week in December. I don't know if you can tell...

Serving duck with cherries isn't ground breaking; people have been serving fowl and fruit  together for ages. I wanted to show you, th...

I spent half an hour at the end of last week sitting outside pitting a couple of pounds of these sweet cherries from Kimball Fruit Farm . ...

I told you guys I made my first batch of jam this week... well, now I've got preserving on the brain. Last year I started in earnest M...

I pickled these mushrooms to go with a feast of sorts we had on Sunday. I needed a big project to kick myself off the couch and back into...

I thought about calling this post "What I Did On My Summer Vacation," but I actually only had two weeks off. Ah, but no, I didn...

Do not be frightened of the giant jar full of spices. This is my pickling spice blend. Yes,  you can buy it at the store in a tiny 1.5 ou...

I considered starting this post "so now that we've got healthy and resolved out of the way, let's make meatball sandwiches!...

Perhaps you've heard it? The hustle and buzz around the interwebs ? America's plugged-in home cooks and food-obsessed are all talkin...

A few weeks ago at T^2's housewarming party, I had homemade pickles for the second time in my food-conscious life. I could have said adu...