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?
Lemon Tahini Dressing you're sure to fall in love with. And it's gluten-free and vegan!
This simple DIY Limoncello recipe will help you stay refreshed all summer long!
Two fancy season fruits - blood oranges and Meyer lemons, both make fabulous marmalades. Both adhere to a 2/2/1 ratio of fruit, sugar and water. Yum!
I love using honey in my sweet spreads. Honey adds a mellowness that can’t be found when using sugar alone. Be sure to use a mild flavored honey here as we still want the lemon flavor to shine through.
These spiced preserved lemons swim in a heady combination of chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds.
Scared off by the prospect of making jam? Remember one number: 223. That's the temperature (in Fahrenheit) that your gorgeous mixture needs to reach to jell. Everything else is just cooking!
A super easy recipe for this sweet and savoury citrus spiced jam that is sugar-free too!
Another pressure cooker first that will save you loads of time (10 min of pressure cooking vs. 60-90 simmering) and preserve lemon peels to use in your recipes or as home-made candy.
This lemon marmalade from Marzia Briganti of La Casina di Marzia is so good, so delicate and simple. And it couldn't be easier.
A deliciously chunky autumnal conserve. If you can find Abate pears, use them. Otherwise, Bosc or even unripe Bartletts will do.