Salt preserves food, fats included. Chances are our ancestors first salted meats — and fats — just to preserve them, then they found that salting transformed the flavor of those foods, improving them. They created the art of charcuterie or salumi, along with hundreds of … Read More

At farmers’ markets and tastings, we are forever answering the question, “Cider syrup? What do you do with that?” People seem intrigued when presented with a list of ways to use it in savory dishes. “Glazed pork” leads them to nod, “drizzled over roasted Brussels … Read More

When you have a supply of delicious home-dried fruits, vegetables, and meats, you can whip up combinations and meals that will make hearty entrees, soups, side dishes, snacks, and even desserts. A selection of these mixes is a tremendous boon in the pantry because you … Read More

As a key source of complex carbohydrates and protein, grains have been at the root of human evolution since we discovered agriculture about 10,000 years ago. Quinoa* is considered one of the “ancient grains,” meaning it is largely untouched by selective breeding and has hardly changed … Read More

Many a home cheese maker started off with cultured dairy products such as butter, sour cream, yogurt, and crème fraîche. The methods used to produce them are simple and straightforward, and you can use almost any type of milk, including dried milk powder, low-fat milk, … Read More

Designing a cornucopian cheese board to celebrate the start of a festive dinner can be a most creative and satisfying endeavor. At its simplest, the cheese plate is a humble gift before the main course unfolds. Or it can be the meal itself. On many … Read More

As an author, educator, and home cook myself I often find this time of year a challenge. It’s dark and cold, I have a growing list of extra tasks to fit into my schedule, and sugar-laden holiday treats are starting to pop up around every … Read More

You have undoubtedly cooked and baked with butter yourself, or others have prepared food with butter for you. But have you tasted a superior piecrust or a biscuit made with lard or beef tallow? Fat tastes good — and it defines the flavor of traditional … Read More

I don’t know about you, but for me the dinnertime scramble is real. Whether you have a job or kids or both, it can be a struggle to satisfy the desire to eat something vibrant and delectable without having hours to spend in the kitchen. Read More

We’ve officially arrived in the season of late summer abundance, when food ripens faster than it can possibly be consumed. Every afternoon I’m greeted by a new, sunny cluster of ripe Garden Peach tomatoes on my lone tomato plant. I’ve been using the fruit, bursting … Read More