How-To (DIY stuff)

How to Make Oil Cured Black Olives

Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.

Preservation Recipes

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.

Foraging

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.

Recipe

Pickled Cauliflower

When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I've recreated the recipe for Italian-style pickled cauliflower here.

Fish

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.

Mushrooms

Cooking Chanterelle Mushrooms

Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini's dark, pheasant not beef, white wine not red. Our season has begun!

Preservation Recipes

Preserved Lemons

Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.

Recipe

Preserving Peppers

Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…

Recipe

Spring Carrot Pickles

Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…