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?
BBQ isn't just for tomatoes. An early spring twist on a grilling staple, this canning recipe combines onion, raisins, and spices with a hefty helping of rhubarb for a sweet, savory little sauce.
This sultry slather is currently used to sauce costillas tacos, built from mole barbecue-braised short ribs with grilled celery root and crispy leeks at Chicago's Mercadito, Executive Chef Patricio Sandoval.
Now that it is summer, and barbecue season is officially underway, my fiancé and I find ourselves barbecuing dinner at least twice per week. As a result, I finally decided it was time to experiment with my own homemade barbecue sauce...
Some of my best dishes haven’t been recipes at all… they’ve been what my Grandma Verla calls “kitchen sink” recipes, as in that you use everything but the kitchen sink, and use up that half-bag of whatnot in the cupboard...
