I turn homegrown and frozen fruit into dried leather for my niece and nephew, who always request their favorite flavors

A few cleaning and cooking techniques create just-right potatoes and easy-to-peel eggs for a filling salad

It’s too muddy to garden, so I’m starting my spring cleanout by eating up last season’s harvest

I’ve tried a few other alterations to this recipe, but only one lets these cookies retain their name: sourdough starter, which boosts the cookies’ tanginess

Don’t forget about those crunchable squash seeds. They can be roasted, too, as a snack or a garnish for any of these dishes

What really puts these biscuits over the top is the honey-chili butter. It’s so tasty that I whip up extra and keep it in the fridge to spread on other breads.

Pouring all that tasty “pickle juice” into the compost after I fish the last pickle from a jar just feels wrong. Fortunately, it has many uses.

Beyond eating well, this year’s Free the Seeds workshops cover many topics key in growing and raising your own food

The recipe I share here, from my book, "The Complete Guide to Pickling," is one of the easiest ways to pickle onions that you can enjoy for weeks

Roasting garlic adds mellow creaminess to the traditional blend of chickpeas, tahini and lemon

This mild chowder benefits from a flavorful garnish like a grilled tomatillo or roasted tomato salsa

Frozen strawberries convert easily into a syrup because they retain their taste and texture when drained of juice

I recommend a kitchen scale for English muffins and all of your sourdough baking

If you need sourdough starter, my sixth annual giveaway is in full swing

When I was at university, a local breakfast cafe served “power waffles” topped with granola, yogurt and fresh berries as an energy boost to start the day