Tomatoes Packed in Their Own Juices

Home-canned tomatoes with a hint of basil.

A more mellow lemon with a silkier texture and less bite.

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways.

Resources for getting your produce into jars.

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables.

Bitters go way beyond tails in this salad dressing.

Vegetable Tagine

A quick stew of vegetables, Moroccan spices, and chickpeas.

Salt Cod and Clam Stew

A light fish stew with clams.

Pork Tenderloin with Spicy Apricot Glaze

An elegant take on dorm cooking: only a toaster oven required!

Mozzarella, Prosciutto, and Fig Jam Panino

A sophisticated sandwich.

Rose-Petal Preserves (Moraba-ye gol-e Mohammadi)

Exotic preserves with pistachios and lime.

Preserved Stuffed Duck Neck

Kulfi

This is a no-cook, no-fuss version of the Indian frozen dessert.

Salmon Jerky "Candy"

Sugar-cured salmon jerky goes Nordic with the addition of caraway seeds.

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese.