Photo by Jeff Sheldon The winter months are great for learning and tinkering while we wait out the weather. For the maker or doer in your life, Grid has compiled some starter kits and DIY gift baskets that will serve as inspiration as you craft the perfect gift. Maybe there’s a foodie who wants toMore
Becoming a home artisan is easier than you think by Marisa McClellan
Fire-roasted tomatoes. Vanilla-rhubarb jam. Plums in honey. Preserved Seckel pears. No, this isn’t the inventory list of some new upscale grocery—these are just a few of the foodstuffs I preserved last summer and have been happily eating all winter long.
Supper’s Mitch Prensky brings pickling into the modern era by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.