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?
Catch up! 'Cause ketchup is not just about tomatoes anymore.
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
Tender yet crisp carrot rounds that have been marinated in a tangy, earthy blend of vinegar, oregano, cumin, onions, and chiles de arbol. A few slices of jalapeño are added for extra heat, but unlike other escabeches, carrots play the leading role.
Corned beef hash made with homemade charcutepalooza corned beef.
House cured bacon that I flavored with garlic, ground guajillo, cumin and mexican oregano. I cooked my bacon into frijoles charros a classic mexican dish from my youth. check it out!