Today’s post is sponsored by Blue Apron. In a little less than three months, I will be turning in the manuscript for my 4th(!) cookbook. This book focuses[...]

This month in the Mastery Challenge, we’re focusing on fermentation. In honor of our topic and in celebration of their brand! new! website!, long-time[...]

For the November Mastery Challenge, we’re digging into fermentation. This a huge topic and you can go a number of different directions. Kimchi,[...]

Photo by Courtney Apple for Edible Philly Apart from the bird, the most important element on my family’s Thanksgiving table is the gravy. I learned the[...]

Longing for a mini fermenting crock to call your own? Read on to learn about a charming little fermentation vessel and enter for a chance to win one as well![...]

This Fig Meyer Lemon Marmalade is a flavor combination made possible by California Figs and Lemon Ladies Orchard. While this isn’t a sponsored post, all[...]

Over the last couple of months I’ve done a poor job staying on top of the precarious stack of review copies teetering on my desk. In order to give[...]

An approachable, easy going sauerkraut, this red cabbage apple ginger kraut fits the bill for anyone in the market for a mellow, delicious ferment. I spent[...]

Happy Friday! Our regular contributor Alex Jones is dropping in with a recipe for homemade honey candy. These are perfect for soothing a sore throat or any[...]

I bought my Instant Pot in the summer of 2016 and it quickly became one of my favorite appliances. It had the power to turn out flawless batches of beans,[...]

Happy November, dear readers! It’s the start of the month, which means it’s time to thank the businesses that help make this site possible.[...]

Regular Food in Jars contributor Alexandra Jones is dropping in today with a recipe for homemade fire cider. This invigorating tonic is said to help boost your[...]

This post is sponsored by Primo Water. When I was in college, I boldly declared to my friends that I was never going to live in a city that didn’t[...]

This plum conserve is a condiment that veers a bit of the more commonly tread canning ground. However, once you try it, I’m certain it will become one of[...]

When I was very young, my family lived in an old house in the Los Angeles neighborhood of Eagle Rock. We had a trio of plum trees that produced great heaps[...]