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?
Here's a full-flavor, creamy, herb-filled dip that goes well with crackers, chips, a tray of veggies or paired with veggie burger, fish or meat. This stuff is pretty awesome.
A cilantro take on the classic pickled beet recipe.
A beautiful, fresh salsa perfect for tortilla chips or freshly fried tostones and plantain chips. All the ingredients are roasted first for an amazing flavor.
Matt McClure of The Hive in Bentonville, Arkansas has played with many variations of his chermoula, a lemony herb condiment from North Africa.
For his North African-inspired herb jam, the chef at Oakland's Camino uses a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.
Volunteer coriander is taking over my garden! This year I let it all go, then harvested the tiny flowers to make Coriander Flower Liqueur.
Apple Celery and Coriander pesto and a great new eBook A Passion For Pesto with over 75 quick and easy recipes both sweet and savoury.
An amazing pesto combination that is reminiscent of Mexican flavors.
A recipe for how to make hummus and add different flavors to vary this popular condiment and dip.
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.