Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Japan has a rich culture of making pickles, from crisp radishes and turnips to fresh cucumbers to earthy burdock root.
Remember the Creamsicle®? Well, now there's a grown-up (read: boozy) version, just right for making now, when summer seems so far away but winter citrus is at its flavorful peak. Call it orangecello.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
Corn your own beef for a St. Paddy's Day feast, or pair it with homemade sauerkraut for the best reuben ever.
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
When you've used the green part of the green garlic (or green onion, leeks or ramps), don't throw the roots away; dehydrate them.
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.
Citrus slices can be canned, ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.
I need a heavy dose of sunshine, the kind with a beach, a tan & a handsome Italian asking me what I’d like to drink. Sadly, I’ll have to settle for a sunny bottle of homemade limoncello, a southern Italian lemon liqueur.
Berry wine compote is made from four kinds of fruits and blackberry wine and tastes even better when paired with peanut butter bars.