Sottòlio is a method of preserving vegetables in oil, usually bathing them in vinegar as a pickling agent. With a batch of vegetables going south - from peppers to artichokes - I decided it was time to give this method a chance. Simultaneously, I was introduced to a...
It was a jam that my sister served during summer breakfast. Visiting her in Switzerland, the German label intrigued me. It read "quince and pumpkin marmalade." Curious about the flavors, I dunked my knife in and spread it on some bread. It was good. Very good. So back...
As we move into late August, no time better for preserving some of summer's warmth when fruits are at prime. I started with cherries, then followed with Italian plums. Jam on!
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