Sure, freezing foods isn’t as sexy as canning or as hip as fermenting. But it's a practical way to preserve fresh produce.Read more
diy
Fermenting pickles isn’t tough and doesn’t require much equipment. You probably already have all the equipment you need!Read more
Make these pickles from any sturdy veggies on hand for a zesty accompaniment to grilled meats, burgers, chili and stews.Read more
This fiery Tunisian hot sauce is traditionally served with couscous but also complements tofu, steak, beans and soups.Read more
Quick pickling is a fast and easy way to preserve those fresh garden veggies. It's science meets cool foodie niche.Read more
What's your best defense against bug bites? We've got tips on choosing bug spray, plus a recipe for DIY bug repellent.Read more
This refreshing sorbet is delicious alone or layered in parfaits, floated in berry sangria, or atop other desserts.Read more
Don't toss those onion skins, carrot peels, celery leaves, garlic skins and other mild veggies—save them for stock!Read more
It's easy to dye eggs naturally —and you may already have dye-worthy ingredients on hand.Read more
Charlie Wilson talks about the basic elements of a marinade in this Co+op Kitchen video.Read more
