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?
I explore the scientific reaction behind how the heat from mustard seeds changes with time and liquid by creating a mustard that starts sweet and ends with bitter heat.
Good beer is the secret to much goodness, including making magnificent whole grain mustard at home.
The pope had a mustard maker, and now you can too - Craft a basic country mustard fit for peasants and proles alike...
This is a spicy whole grain mustard, made with brown mustard seeds and a nut brown or winter ale. It is spicy and full of flavor (and perfect for holiday gifts!)
Another soon-to-be-favorite, date chutney is sweet and just a little spicy. And, it's going to be good on everything.
Charcutepalooza inspired even me to corn my own beef. And it was good!
Homemade deli: corned beef, mustard and rye bread.