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?
Whether you're working with bitter Sevilles, sanguine blood oranges or sweet-tart cara caras, we've got a bushel of ideas on putting up everyone's favorite citrus.
Using a food dehydrator is an excellent way to preserve foods from foraging or the garden. Often times I am left with only so much room in my freezer, so dehydrating is a great way to store food.
A sauce this simple demands the best-quality ingredients. Look for the brightest, most fragrant bunches of basil you can find and pull out your good olive oil. They'll make all the difference.
While cabbage is, of course, the classic ingredient in kraut, it isn’t the only game in town. Rutabega, a cruciferous cousin to the cabbage, can also be used to make a rich, subtle kraut.
