We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap.

Where have all the pickles gone? It wasn’t so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

Favorite canning traditions from our kitchen to yours. Simply Recipes / Sally Vargas Canning is as much evolution as much as it is about traditions. Every summer I seem to add another food to my ...

4 medium zucchini, cut in 3/4-inch half moons 1 cup thinly sliced red onion 1 cup thinly sliced celery 1 cup sliced yellow bell pepper 1/2 cup dry red wine 1/2 tsp. celery seed 1 1/2 tsp. unrefined ...

We’re joining Chef Clements back on Mackinac Island at Mission Point Resort. Chef Clements has ramps, zucchini spears, cucumber “coins” and spears, and shows us the simple way to mix-up a pickling ...

Give a man a zucchini and he will eat for a day. Give a man a zucchini plant, and he will wind up with so much zucchini he won’t know what to do with it, and he’ll probably end up resenting you.

Note: At San Francisco’s legendary Zuni Cafe, they serve these pickles with hamburgers, and you should, too. But they’re also wonderful as an accompaniment to pate or a cheese platter. 1 pound medium ...