Using fresh and local produce is all the rage, but what do you do when it’s not available? Open a can or jar of the veggies you pickled during the season. Paul Virant’s book, with Kate Leahey, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves to life. Pairing science with art, Virant presents expert preserving techniques, sophisticated recipes and seasonal menus. He uses many of the preserves in dishes at his two restaurants in Chicago: Perennial Virant and Vie. This image of pickles, white escabeche and egg comes from the cookbook and was taken by Jeff Kauck.