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PICKLING and PRESERVING

Lemon-Lime Curd

Lemon-Lime Curd

  It is hard to imagine a traditional English five-o’clock tea without sconces and spread. Lemon curd is just one of these delights. The Americans adopted such a popular English recipe with enthusiasm and are enjoying the curd on a toast or a bagel with […]

Cranberry-Onion Jam

Cranberry-Onion Jam

    When the bags with fresh cranberries fill the counters of my grocery store produce section, I grab four, five, six…ten one-pound bags. At least. I through those bags into my freezer and use the berries until a new crop comes. They feel wonderful […]

Pickled Pearl Onions

Pickled Pearl Onions

    Pickled onions, carrots, beets, or other marinated vegetables create that finishing touch which makes a delicious dish an extraordinary. A burger, chicken liver pate or pork rillet – they earn a new fantastic flavor with added pickles. Pearl onions and tiny cornichons are […]

Beetroot Salmon Gravlax by Nigel Slater

Beetroot Salmon Gravlax by Nigel Slater

    I absolutely agree with Nigel Slater (the talented and smart Nigel Slater, whose recipes I trust) when he names this beet-and-dill gravlax, “a jewel on a Christmas table.” This cured fish truly looks unreal – it is so beautiful, with its fifty shades […]

Citrus Salmon Gravlax by Thomas Keller

Citrus Salmon Gravlax by Thomas Keller

    I can’t imagine my holiday table without some salmon dishes. Savory trifle, salmon crudo, salmon tartar, or simple gravlax – all these appetizers are appealing. I just need to choose which one will be on my menu. Simple gravlax, I said? Oh, no, […]

Tomato-Onion Jam

Tomato-Onion Jam

    It looks like I am ready for, as French say, a ‘cheese and wine’ Friday party. There is a nice selection of world cheeses and charcuterie in my refrigerator. My homemade chicken liver pate with jelly is there too. Flavorful and zesty ‘Cyprus style’ olives have […]