In this video, Marisa McClellan—from her new book Preserving By the Pint— demonstrates how to make a apricot lavender butter using honey instead of sugar. The written recipe is included in the post.
Veteran Pastry chef Mary O’Rourke of The Waffle Window shows us how to make a rustic tart with fresh pears and figs.
Harriet Fasenfest and Marge Braker, food preservation experts, demonstrate how to can fresh sardines, and a basic primer on working with pressure cookers.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.