The weather in the San Francisco Bay Area makes it easy. (By Roxanne Webber)

We don’t guarantee these methods, but we know people who swear by them.

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

Where to get the best, and how to use them. (By Jessica Battilana)

Meat slicers can create dramatic cuts at home for a little more than the cost of a good knife. (By Louisa Chu)

And other fermentation facts. (By Lessley Anderson)

It’s not cool, but I like it. (By Jordan Mackay)

Send a boozy, chocolaty, or meaty present this holiday season. (By Roxanne Webber)

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds. (By Jordan Mackay)

Chatting with home fermentation expert Sandor Ellix Katz. (By Lessley Anderson)

We’re all Irish once a year.

Kitschy food museums cater to discriminating tastes. (By Michele Foley)

Our food editor reports from Slow Food’s global get-together. (By Aida Mollenkamp)

Easy, hearty meals for your next ski getaway.