1. Put the spinach into a large bowl, cover with a paper towel and refrigerate. 2. Put the bread into a food processor and pulse until coarse crumbs are reached. Heat a tablespoon olive oil in a ...

This recipe for Preserved Figs by Bernadette Provost (aka Maw Maw B) showcases ripe figs simmered in a thick, sweet syrup. They’re perfect for serving with cheese. A lot of what sugarcane farmer June ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Yields about 6 half-pint jars. Recipe is from the 37th edition of the “Ball Blue Book Guide to Preserving” from Jarden Home Brands; edited by Judy Harrold. Here’s a serving suggestion that works ...

Challenged with fresh figs by David Hermach of Clark Street Ale House, Double A bartender Sean Still started by punning. The creator of drinks such as the From Sean to Dusk (gin, Chartreuse, creme de ...

Merrymaking and over-indulgence are encouraged in Purim celebrations. Esther’s good looks, luck and wherewithal saved the Jews in the Persian Empire from being annihilated. What followed, on the 14th ...

As I noted in my last post, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers ...

Nothing captures summer quite like a jar of homemade fig preserves on the shelf. Making your fig preserves turns a classic favorite into something truly special, letting you savor the rich, natural ...

This is the first year that both of my kids are in school, and their daily absence has created a bit of a time vacuum for my wife. Rather than go stir-crazy, she has been spending most of her days ...