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?
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
For Charcutepalooza, I made bacon with salt, sugar, and spices (no pink salt). I also made preserved Meyer lemons and salt cod...
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