A little over a week ago, my friend Amanda‘s new cookbook, Ferment Your Vegetables, came out. In celebration, she had a little lunchtime gathering for[...]

I’ve been a little under the weather this week, so it’s taken me longer than anticipated to share my experience using the Morinaga tofu kit that[...]

On Monday night, I did a canning event at the Mullica Hill Library in Gloucester County, NJ. When I was planning out the event with the librarian many months[...]

This week, I’m giving away Morinaga’s new Make-Your-Own Tofu kit. The kit includes 6 packages of soy milk, 6 pouches of nigari (it’s the[...]

This past weekend was a relatively quiet one. I taught a jam making class on Saturday morning at the Morris Arboretum’s Bloomfield Farm. After the[...]

This post is sponsored by the folks at the Oregon Raspberry Blackberry Commission. Nobody grows berries like Oregon does! All week now, I’ve had[...]

It is apple season, which means that no matter where I go or what errand I’m running, inevitably a sack full of arlets, honeycrisps, or jonagolds comes[...]

Time for another installment of CSA Cooking, where I write about how I’ve used, prepped, eaten, or preserved items from my monthly Philly Foodworks[...]

Last spring, I spent the better part of four days tucked into a tiny cabin near Neumann University, working on my natural sweeteners book. I took a cooler[...]

I didn’t preserve a single fig this year and only managed to get my hands on a single one to eat fresh (thankfully, it was perfect). I’m[...]

I am so enjoying the change of season this year. We’ve had a glorious stretch of sunny, crisp days here in Philadelphia, and I’m feeling awfully[...]

Happy Monday morning, friends! I’ve got both a class and a demo happening over the course of the next week and hope I’ll see some of you there.[...]

Each summer, I develop two mental lists of preserves (though come to think of it, it might serve me well to actually commit these lists to paper). On one[...]

Remember on Monday when I hinted that the folks at Masontop were about to launch a really awesome new fermentation product? Well, today’s the day. May[...]

A few weeks ago, I found myself feeling anxious about the state of my tomato preserves. I’d already sauced 50 pounds of heirlooms, but hadn’t[...]