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?
Cooler, crisp days and oblique light. Autumn is upon us, and with it the first fall fruit that comes to mind. Juicy, sweet pears are delicious and versatile. Here's almost a dozen ways to preserve the bounty of the season.
A spicy pumpkin pickle with a hint of curry and cinnamon spice.
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
I have tried many, many recipes for chili oil - this is it! Fresh habanero chilies, gently heated and steeped in cold-pressed rapeseed oil. Very spicy, very fruity, an excellent condiment!
Elecutary refers to a herbal medicine mixed with syrup or honey. Its textures and ingredients vary, and it can be taken as a paste, or rolled into small pills.
Learn two ways to make them, and suggested herbs to use!
Baek, meaning white, is a type of kimchi that is older than the red spicy version. Easy to ferment, baek kimchi is a great source of probiotics and perfect for children or those who don't like spice.
Plum and walnut conserve, rich and tasty and so perfect with your cheese board on a cold winter's night.....
Chana masala in a jar! An easy and convenient recipe for when you’re in need of a quick dinner idea.
A gorgeously rich, highly flavoured tomato sauce - super easy to put together and great over pasta, roasted vegetables, whole grains... you name it!
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
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