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?
Umami-rich seaweed is popping up in the most unexpected ways. At the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter.
Create your own flavored butters - both sweet and savory
Use herbs to create delicious herb butters, vinegars, and mustard.
Nasturtium Butter for the freezer and Nasturtium Vinegar for the pantry.
radish pickles flavored with white wine, green garlic and fresh herbs, and a really delicious compound radish butter
I saw a post on modern farmette on Dulse butter and it has been rolling around the back of my mind ever since.! Anything relating to Inish food peaks my curiosity. Since I don't have Dulse, I am going to substitute juniper.
Gingerbread Butter: festive homemade spread for breads, sweet potatoes, or mix in your hot butter rum!
A recipe for making homemade butter. It's much easier than it sounds!
What is better than butter? Compound butter. Compound butter is butter dressed up and made special by adding yummy ingredients.
A step-by-step pictorial guide to making maple butter - a luxurious seasonal spread and a truly fine way to enjoy maple syrup.
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