A truism among chefs is that often something doesn’t need more salt, it needs more acid—whether that’s a squeeze of lemon or a dash of sherry vinegar. Often, in fact, it needs acid more. The lovely ...

My grandmother used to spend the days of late summer filling the root cellar of her 1820s farmhouse with shelf after shelf of glorious pickles, chutneys and relishes, which were as colorful as a candy ...