Barbecue Sauces Designed for Vegetables

With her plans for a vegan barbecue restaurant in Greenwich Village on hold since last year, Kerry Fitzmaurice pivoted and put her expertise in a bottle, introducing Pure Grit BBQ: The BBQ Kit, designed specifically for vegetables and plant-based proteins instead of the usual meats. It’s a mild, vinegar-based sauce, with a tomato and pepper…

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Brush Up on Your Canning Skills

The growing season has barely gotten underway, but it’s not too soon to extend the life of the harvest. Canning, pickling, drying and other methods of food preservation will be covered in a series of webinars by Penn State Extension. They start June 9 with an introduction to drying, followed by pressure canning (June 22),…

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Inverness Is Closer Than You Think

Tiny delicacies are often most worth treasuring. Cowgirl Creamery — an organic cheese company in Petaluma, Calif., in Sonoma County — has been making a lovely cheese called Inverness. Not only is the cheese itself a mini, a cylinder about the size of a cannele pastry and about two ounces, it’s made in limited quantities,…

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Master the Art of the Toast

Say you’re invited to a wedding where the groom is from Indonesia or the bride is Romanian, and you’d like to toast them in their native languages. A new book, “Cheers! Around the World in 80 Toasts,” will tell you that “Bersulang!” or “Noroc!” are what you need to say as you raise your glass.…

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