Did the forest or farmers’ market hand you golden or yellowfoot chanterelles? Did you grab them without thinking what comes next? Stop doom-scrolling, and ignore anyone claiming you should brew them with your coffee. The answer is here: make chanterelle soup and preserve it so you can enjoy it for many lunches to come, long after the season ends.
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Foraging wild mushrooms is a satisfying, time-honoured pursuit. But once you bring home your bounty, how do you clean and preserve them? Let us walk you through exactly how we clean spongy-pored wild mushrooms like boletes and suillus, and then show you, step-by-step, how to dry or freeze them for future meals.
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Maybe you’re not hosting a dinner party. Maybe you’re just reheating this on a Tuesday night, wearing sweatpants, using the fancy bowl to feel something. This braised oxtrail ragu is a freezer meal that makes you look like the person who has it all together, even if you absolutely do not.
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Are you looking for a homemade salmon caviar ikura recipe? If the answer is “yes”, you’ve come to the right place. Explore the art of preserving food through curing with our salt-cured salmon caviar recipe, where we’ll walk you, step-by-step, through the process of turning salmon roe into the delicacy known as ikura caviar
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Here is a unique homemade spread that captures the essence of ripe guavas and aromatic quinces. With smooth and dense texture this quince jam has many uses, but it excels the most as an ultimate cheese jam.
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Canning spicy tomato juice is easy with this simple canning recipe. No lemon juice or artificial preservatives needed! Our spicy tomato juice canning recipe is virtually foolproof, even if you’re new to canning
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These pickled tomatoes and cucumbers are like a time machine to the kitchens of old-school Eastern Europe. Our pickled tomatoes stay crisp and cucumbers crunching, thanks to this classic open kettle (inversion canning) recipe that was passed down to us through generations.
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Happy canning!