Dried fruit packs intense flavor into homemade preserves
The season of fresh fruit — and the urge to preserve it — will soon be upon us. Strawberries and rhubarb open the season, their bright red signaling the official...
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How to make fresh sausage at home
Every culture around the world has sausage in some form or another. That's because sausages are a great way to get maximum use of a butchered animal — grinding all...
5 easy holiday gift confections even noncooks can make
The season to be harried is upon us. Holiday parties and family gatherings may leave you little time to appreciate the season — and the reason for the season sure...
Homemade butter gilds holiday tables
As we gear up for the holidays, you may think of turkey and all the dishes that go alongside it on the holiday table. You may busy yourself trolling Pinterest...
How to cook grass-fed meat
Grass-fed beef and bison, pastured pork and poultry, and lamb and goat are enjoying a heyday right now. But if you don't cook them properly, you may be disappointed. We...
Eternal appeal of Mediterranean cooking
Over the past several months, we have noted a fresh crop of Mediterranean offerings. Authors and publishers still find fresh pleasures in the food of the Med, and bet that...
Eternal appeal of Mediterranean cooking
Over the past several months, we have noted a fresh crop of Mediterranean offerings. Authors and publishers still find fresh pleasures in the food of the Med, and bet that...
When is it done? James Peterson sets out to answer the eternal question
I've been cooking for more than 35 years, yet I learned more about how to be a good cook in the first pages of James Peterson's newest book, "Done" than...
No-knead sourdough bread recipe
You've seen those lovely domed sourdough loaves and baguettes in restaurants and bakeries or pictured on television and in magazines. And you've wondered whether you could make a loaf as...