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?
Biting into a deliciously salty grapefruit or orange feels somehow naughty and tastes undeniably delicious! Just as easy as making preserved lemons, but different enough to feel exciting!
Changing it up in the tahini department with some cilantro and lime, rather than lemon and parsley, this condiment really is the star of the show in this dish.
This time of year I have been buying bags full of organic citrus. I usually freeze the zest if I'm not using it right away, but here's another great, easy way to preserve it, and there are so many uses for this great condiment.
This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.
This mixed citrus liqueur is a greatest hits mix tape of winter citrusy goodness! Cardamom, cinnamon, cloves and allspice add a gentle kiss of spice. Mix it up on Monday, enjoy it by Friday! It's great to sip on the rocks, or shaken into a martini!
Rangpur limes are known for their tart and musky personalities. This simple and delicious jam lets them be who they are. Plus: Pictorial on how to cut rangpur limes for jam.