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?
Preserved Lemons, the secret ingredient to many Middle Eastern dishes, are easily made at home in a brine of salt and lemon juice. Add in the optional spices for an extra kick.
Homemade preserved lemons are easy to make, far better than any you can buy in a store, and go well with anything from soups and stews to salads and seafood.
Harissa is a spicy, North African condiment made from chiles, served with couscous, potatoes, soups and stews. Perfect holiday gift for any pantry!
Bumper crop of chiles this year? You will put this on everything.
It's hard to make jerky look really attractive in a photo, but this dried lamb tastes amazing, promise.
A perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
This is a recipe for preserved meyer lemons, which is a key ingredient in many North African and Indian dishes. It's also a great way to preserve winter citrus!
Preserved Meyer lemons to be used in Moroccan food and other dishes.
Meyer lemons make great preserved lemons, a traditional Moroccan condiment that's divine in tagines, with lamb, fish or chicken.
In which I make merguez, delicious sausages from the Maghreb region of North Africa.
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