Pickled Artichokes

We're in high season for artichokes, and when life gives you too many artichokes - especially the baby ones - this is how you preserve them for the summer.

Clam Cakes Block Island

Clam cakes? Yep, they're a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.

Italian Marinated Mushrooms

Marinated mushrooms are a staple on any antipasti plate. They're not pickled so much as they are preserved. Here's how to do the technique the Italians call sott'olio.

Wild Duck Jerky or Goose Jerky

Who doesn't love jerky? Good jerky - dry but not brittle, spicy but not overpowering - is God's gift to road food. Once made, this wild duck jerky will keep for months.

Greek Preserved Quail

The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.

Sliced Venison Tongue Salad

I am a huge fan of offal, and this extends to venison. Here's an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn't like a little tongue?

Oyster! Oyster! Oyster!

Sometimes I can't do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I've nailed "Oyster, Oyster, Oyster."

Swedish Pickled Herring

Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here's how to make pickled herring from fresh fish caught from the San Francisco Bay.

Curing Olives: Don’t be Afraid to Lye

Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I'm now a believer.

How to Cure Green Olives

Brining olives is the oldest way to cure olives, especially green ones. What follows are instructions and troubleshooting on how…