A one-ingredient grape jam from the heart of Abruzzo.
Mason jars can be anything you want them to be.
April McGreger from Farmer's Daughter Pickles & Preserves shares a recipe for spiced pear preserves that are cooked low and slow -- a perfect canning project for winter's darkest months.
Marisa McClellan from Food in Jars walks us through the ins and outs of White Peach Jam.
Jam is for so much more than just toast.
Eating berries is kind of like doing mental push-ups. Here are seven recipes for your new workout routine.
Virginia Willis, author of Southern Living Little Jars, Big Flavors, gives us a step-by-step guide to boiling-water canning.
Christina Tosi -- chef, owner, and founder of Momofuku Milk Bar -- teaches us how to make the ulitmate English muffin, and shares her recipe for a pickled strawberry jam to smear on top.
Marisa McClellan from Food in Jars preserves the fleeting tastes of spring with Strawberry Rhubarb Jam.
We expose the versatilty of the tomato, an edgy veggie.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. It was a week of surprises -- from babies to errant cucumbers -- and gorgeous food here at FOOD52. You know, just like normal
This week Rachel Saunders, of Blue Chair Fruit, shows us how to make Valencia orange marmalade at home.
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