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?
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
Put away the Roundup and tap into the gatherer within! Dandelion, that pesky garden weed, is actually delicious and nutritious.
What's better than bacon jam? Spicy Bacon Jam with poached eggs on homemade toast! Two snaps up with a twist!
My friend Alec Stockwell created this decadent strawberry jam, which has become a favourite with friends from Toronto to Berkeley.
These shallots are great when they're cooked in the pan with roast beef.
Roasted Peppers & Onions is such a classic dish in my house from omelets to steak it always ends up in the mix. Here is my recipe for canned Peppers and Onions.
This delicious Caramelized Onion Relish is great as a base for pizza or served on a burger. Process in a water bath for long term storage.
This recipe is inspired by Christine Ferber. The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon. Hope you enjoy!
A new recipe with bold flavor from Bon Appetit that is perfect served with french bread and butter.
Strawberry jam is often too sweet for my taste, but this lower sugar recipe adds balsamic vinegar to lend a bit of savoriness to the jewel-like strawberry conserve. This recipe would be great for tiny, flavorful Alpine strawberries.
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