Tomás Reyes

On the Faroe Islands, one chef has stopped buying salt altogether. Hana Sørlie on brine, patience and the taste of a cold ocean.

One jar on the shelf, three dinners on the table. Kwame Asante’s preserved lemons, and what to do with them all winter.

She took over her father’s salt pan at 61. Priya Raman asks what changed, and what never will.

The simplest preserve there is, and the one that teaches you most about patience.

In Fundão the whole town works the harvest, then eats nothing but cherries for a month.

Thirty-two herbs, one secret, and a family that hasn’t changed the recipe since 1902.

Dandelion, wild chicory, sea beet: what grows when nothing else does.

A plate for the end of winter: bitter leaves, sweet fruit and too much good oil.