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?
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Creamy pine mushroom spaghetti squash pasta is simple, elegant and a delicious way to enjoy the regal matsutake pine mushroom with crispy shallots and sage.
Yes! It's possible! Vegan, dairy-free, gluten-free this DIY method for making nutritional yeast from wild foraged Puffball Mushrooms will have you tossing that overly processed standard to the curb!
Awesome Sauce ... that really is the best name for it because it's just simply awesome! Spread it on crackers, veggies, sandwiches...
Need to spice up your meal? How about some homemade Sriracha! yep, homemade!
A tangy Russian version of quick-pickled sauerkraut that is speckled with cranberries and carrots, packs a nutritious and flavourful punch, and is ready within two days.
This Roasted Cranberry Sauce is by far the easiest and tastiest one I’ve ever made!
Pickled Celeriac slices make a great, complex appetizer base suitable for the gluten-free and pale eaters among your friends. And they're probiotic, and they taste amazing. Make them already.
A lively salsa or Indian style salad called Kachoomber, that works as a condiment and pretty addition to any fall or winter table