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?
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).
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
From amending soil to storing garden supplies, here's a quick and easy guide to get your garden in tip top shape for next spring!
Infuse your appetizer with a little liquor. Spiked apple cider dip is sure to please at holiday parties. Use whiskey, rum, or your favorite booze.
Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
Just in time for the holidays, mix up a batch of grapefruit-based pompelmocello. Sorta like limoncello, but with the added complexity of grapefruit zest.
Grapefruit, tangerines, tangelos and meyer lemons are combined to make this rosy hued marmalade.
Too much cranberry sauce? Hit the sauce instead with a vodka-cran made from your own fresh cranberry juice. This recipe makes several quarts of crimson juice flavored with quince & rose geranium. Includes instructions for canning to FDA standards.
Dehydratin' fool provides techniques for making tasty cooking and finishing salts with dried carrots and celeriac.
A recipe for preserved duck legs, adapted and condensed from The Zuni Cafe Cookbook's mammoth 6-page treatise.
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