The March sisters may not be at home in the kitchen, but this vibrant fruit preserve is a fitting tribute for a catering partnership Fired with a housewifely wish to see her storeroom stocked with ...

Elizabeth has worked since 2010 as a writer and consultant covering gardening, permaculture, and sustainable living. She has also written a number of books and e-books on gardens and gardening. Haley ...

Have ready hot, sterile jars and lids. Wash and drain currants; remove any shriveled fruits and foreign matter. No need to remove stems or under-ripe berries, the yellow berries contain more pectin, ...

1. In a large bowl, sprinkle beef with salt and pepper, Sprinkle with flour and toss well. 2. In a wide flameproof casserole over medium-high heat, heat the oil. Working in batches, brown the beef for ...

I always thought currants came in little boxes from the grocery store. Most of us know of them as the little blackish purple raisin-like things that add a sweet bite to scones or a chewy interest to a ...

Buy a whole cooked ham and you’ll have endless days of leftovers for sandwiches, hashes, casseroles, and egg dishes. Or get a half ham, in which case you can choose from the butt or shank end. The ...

YOU see them for a few summer weeks in farmers market stands, baskets of fresh currants in gorgeous garnet clusters. Then they’re gone, before most of us figure out what to do with them. Luckily, some ...

Like Wall Street bankers and Chinese Internet censors, currants have an image problem. Are they berries? Are they raisins? Are they red or black? Are they edible fresh? Consider this their ...