"Putting by" food isn't just practical—it's a way of reconnecting to our culinary past.
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A food writer attempts to make guanciale at home.
Home-made vinegar takes time, but the results are well worth the wait.
Forget the “Fresher is better” rule, which applies to most meat: when it comes to beef, age is an asset.
Petit salé, or salted pork (not to be confused with salt pork), readily available at charcuteries in France, is a rarity in this country.
Traditional preserved lemons have a mellow, edible rind—but take a month to pickle. Here's a way to get similar flavor in only a week.
This is no small undertaking, but here are some simplified steps to this hearty endeavor.
A "how to" guide for making this sweet-tart jelly.
Preserving food can be tricky business, and our research turned up a wide spectrum of opinions.
Preserving lemons the Moroccan way.