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?
Are Blenheim apricots homely? Well, yeah. But they make a prizewinning, flavor-packed jam. Add some amaretto liqueur and it'll be hard to keep your spoon out of the jar.
Noyaux, the kernels of stone fruit, lend a haunting almond flavor to jams -- because they're full of cyanide. But in small quantities, they're just delicious, not deadly.
