133 preserf recipes

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Decorating and preserving directions for Ha'Penny Friendship Bread: slit the top crust, tuck in a copper penny, tie with ribbon and wheat, then seal the loaf with glossy polyurethane for a keepsake that lasts.

Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.