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?
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Spread it generously on a chewy, crusty baguette.
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