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?
Friends! Ruminants! Charcutiers! Lend me your ears! Michael Ruhlman and Brian Polcyn are back with the next logical extension, Salumi, focusing on the rich world of Italian cured meats. And we've got a challenge for you.
Michael Ruhlman's chicken roulade. Simpler than it looks!
Who knew that the simple act of making homemade beef jerky could put you on the cutting edge of the charcuterie trend?
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