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?
Recipes for stout beer, red wine and horseradish mustards from the chef of L.A.'s new M. B. Post restaurant.
Let the the search for the perfect summer homebrew begin. First attempt: A blonde ale.
Some beers refresh, others beat thirst into submission with a club. This one has a big club.
A hoppy, light bodied pale ale... perfect for a lunch. Or two.
Brewing with honey provides a rich array of aromas and flavors that add complexity and character to your beer.
Rye is an unique ingrediant utilized by many craft breweries and homebrewers. Brewing with rye can be made easier with these tips.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!
All grain brewing takes dedication. Here's a recap of our first high volume home brewing session where we used a Parti Gyle technique.
A sweet ale mustard made with Dogfish Head Raison D'Etre ale, macerated organic raisins, and brown & yellow mustard seed.
It's easy and satisfying to make your own mustard. Add it to the list of things you don't have to buy because you make it in your own kitchen.