Ingredients

What to Do With a Heap of Mackerel

In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.

FROM OUR RECIPE ARCHIVES: Autumn-Olive Jam

From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.