Crisp white wine, bright lemon zest, and fragrant herbs balance the richness of bratwursts and creamy cannellini beans while ...

Friday evenings during Lent have their own rhythm. The main dish might stay simple, but the table still needs something warm ...

While I love to linger in the kitchen and derive a meditative calm from the precision of dicing, slicing and mincing, I can’t always manage the time or effort. After a long day, my resolve to pick up ...

This Weeknight Tuna Puttanesca can be on the table in about 30 minutes and delivers big, bold Sicilian flavors without ...

This collection of documents from University Extension offices nationwide provides instructions on and examples of canning non-pickled vegetables and foods. Research on food preservation is ongoing ...

Chef Eric Damidot, Executive Chef Brass Tack Restaurant 11 E Walton St., 3rd Floor, Chicago, IL 60611 Check Out: Valentine’s ...

The Great Depression was a tough time for many, with food hard to come by. People favored easy-grow, hardy, and storable vegetables for their home gardens.

This superb winter salad uses shaved and roast pumpkin to bring a riot of textural contrast and a flash of colour to a grey winter’s day I try to grow a few varieties of squash every season, but in ...

Pumpkin and winter squash are already very shelf-stable once they’ve been cured. Just wipe the rind with either vodka or rubbing alcohol and store in a cool, dry place, and they should keep for months ...

Canned pumpkin is the MVP of fall. Sure, you can roast and puree a gourd yourself to make pumpkin pie filling, but canned pumpkin makes the task exponentially easier and is sometimes even preferred by ...

I have a long history of canning. I grew up on a small farm and I can’t remember a time when my mother didn’t can garden produce in the summertime. I wonder how many thousands of beans I have snipped ...