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recipes canning and preserving
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Cooking
It's August, which means we're trying to make all of the beautiful produce last as long as humanly possible before it all runs out. Have you considered hosting a canning party? You should. Here's how.
Elyssa Goldberg
techniques
We have your ultimate canning guide, complete with tips, recipes, and inspiration for perfectly preserved produce
Bon Appétit
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Get your jam on with today's giveaway
Bon Appétit
techniques
Hugh Garvey
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Shopping
I’ll never buy another cheap plastic container.
Carina Finn
Cooking
From plums and apricots to cherries and blueberries.
Abra Berens
techniques
A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.
Alison Roman
Culture
They have more leftovers than the average person.
Elaheh Nozari
techniques
Hugh Garvey
Cooking
Like life, canned soup is what you make it.
Ali Francis
techniques
Hugh Garvey
techniques
Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).
Alison Roman
Cooking
Chef Ismail Samad shares his tips and recipes for turning scraps into sustenance.
Zaynab Issa
Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Cooking
“Don’t Waste a Thing” is my new quarantine mantra.
Carla Lalli Music
Cooking
A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.
Aliza Abarbanel
Coronavirus
My days of cooking a half-cup of rice are over.
Aliza Abarbanel
Culture
In her holiday letter, Editor in chief Jamila Robinson celebrates how food brings us together.
Jamila Robinson
Culture
Noma veteran David Zilber shows us what he keeps in his refrigerator
Ali Francis
techniques
Cut up limes, add salt, wait. Boom, you have preserved limes. Now what?
Alex Delany
Culture
My secret weapon for microwaving tomato soup without fear.
Alyse Whitney
Culture
The star of It’s Alive thinks it’s probably time you freshened up your cabinet.
Brad Leone
Culture
Our senior food editor has a real soft spot for Diamond Crystal.
Molly Baz