Subscribe Now

The Magazine

Northshore October 2025
A day spent pickling and preserving provides a whole year of flavor. Here are eight recipes from the north shore's top chefs, farmers, health store owners and nutritionists. By Anna and David Kasabian Photographs by Glenn Scott, Food and Prop Styling by Maria Del Mar Sacasa Whether you call it pickling, canning, preserving, freezing, drying, or, as Grandma might have called it, "putting food by," storing food for later consumption is hot. It's no surprise, really, considering what drives the trend: the economy; food safety; the desire to limit the sugar, salt, and preservatives we eat; the fresh/local/seasonal movement; and, of course, a c
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.