Tag | preserving

Candied Orange Peel

I recently wrote a piece for the Washington Post on the secret to making great cannoli. The secret, by the way, is to use my mother’s recipe, which she developed in the 1970s, and which, I can tell you, has stood the test of time. The crisp-fried shells, flavored with cocoa powder and finely ground […]

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January is for Giardiniera

Nothing beats the cold crunch of giardiniera on a blustery January day. I don’t know what it is exactly about this ubiquitous Italian mixed pickle ~ the tumble of vibrant colors, the peppery spices, the sharp tang of vinegar ~ but I always crave it at this time of year. My guess is that my […]

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Q & A with Cathy Barrow and a Giveaway

Nov. 12, 2014: UPDATE: We have a winner! Congratulations to Alto2, winner of a copy of Mrs. Wheelbarrow’s Practical Pantry. Thanks to everyone who participated. I so enjoyed reading about your favorite preserves. Keep canning! There is magic in the transformation of food. In the moment when a pot of simmering strawberries thickens to preserves; when milk […]

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Olio Santo ~ Abruzzo’s Holy Oil

A distant cousin once entertained my sister and me at the dinner table by eating whole hot peppers. We were little and thought he was crazy, but he was Abruzzese, and as I came to learn first-hand, we Abruzzesi love our peperoncini. No matter where you sit down for a meal in Abruzzo, whether at […]

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‘Made In Italy’ Marmellata di Pomodori

AUGUST 24, 2012 UPDATE: I just made this again last night, and I see that I had an incorrect yield in the original recipe. Five pounds of plum tomatoes yields about 4 1/2 to 5 ( 1/2 pint) jars; 10 (4 oz) jars; or 5 (.15 ml Italian jars) of marmalade. I’ve updated the recipe […]

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