There’s something deeply satisfying about putting away a few jars of tomato sauce while ripe tomatoes are still at the farmers market. Months later, those jars become the beginning of a comforting soup, a bubbling pan of lasagna, or a simple pasta supper. Plain tomato sauce is especially useful because you can season it to...Read More

A few containers of homemade tomato sauce in the freezer can feel like money in the bank. They’re the beginning of a quick pasta dinner, a pot of vegetable soup, or something warm and comforting on an evening when cooking feels like one task too many. While ripe tomatoes are still available at the farmers...Read More

There’s still time to bring home a few extra pounds of ripe tomatoes from the farmers market—and your winter self will thank you. Freezing is one of the easiest ways to preserve tomatoes, whether you have a basket of Romas or a handful of heirlooms that need using. You can put them away now and...Read More

Give your homemade sauerkraut a golden twist with sweet, earthy beets, fresh ginger, and turmeric. Thinly sliced green cabbage provides the crunch, while mustard seeds and black pepper add a peppery bite. As it ferments, the vegetables develop a tangy flavor that balances their natural sweetness and warming spices. This golden beet sauerkraut brings color...Read More

Bright, jewel-colored, and beautifully balanced between tart and sweet, crabapple jelly is an old-fashioned treat that feels both nostalgic and special. These tiny, often-overlooked fruits become an elegant preserve with sugar and a little patience. Spread it on toast, spoon it onto warm scones, or serve it with cheese. It also makes a lovely homemade...Read More

A tree laden with tiny red or golden crabapples is one of autumn’s prettiest sights. But take a bite, and you may wonder whether these little fruits belong in the kitchen—or are better left admired from a distance. Don’t give up on them just yet. Beneath that mouth-puckering tartness lies the promise of beautiful jelly,...Read More

Homemade sauerkraut is one of the simplest and most rewarding ferments you can make. With just cabbage, salt, and a bit of time, you’ll create a crisp, tangy, and probiotic-rich condiment that’s as delicious as it is nourishing. Fermentation enhances both the flavor and nutritional value, making sauerkraut a staple in traditional diets around the...Read More

“We’ve decided to give our kraut recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again,...Read More

Learn how to make dried persimmons in your oven or dehydrator. Turn fresh Fuyu persimmons into sweet, chewy snacks for salads, baking, and homemade gifts.Read More

There is something deeply satisfying about making fresh cheese at home, especially when the process is as simple as milk, lemon juice, and a little salt. With an immersion circulator, the milk heats gently in a precisely controlled water bath, making it easier to achieve the delicate curds that give homemade ricotta its soft, creamy...Read More