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?
It's easy to learn how to make homemade applesauce. Make large batches during apple season and have homemade applesauce to enjoy throughout the year!
A flavorful Persian spice blend of rose petals, cinnamon, cumin, cardamon, nutmeg and coriander seeds.
Pâtés don't have to be difficult, expensive, contain lots of fat or have a strong liver taste. This light, baked poultry pâté is the best proof.
An easy amplification of fall's favorite fruit: pears. "You can't buy that in any store!" is high praise indeed, so adding a mix of frangrant spices elevates homemade jam to top notch gift quality. The holidays are coming...
For the Love of Small Batch Canning: Spice plum jam.
A strange experiment creating waffle flavored gin that turned out to be delicious.
A subconscious scary cellar memory may have held me back from making preserves until now -- but I've conquered my canning fear with this homemade apple butter.
This Meaty Monday includes tales of both duck prosciutto and pancetta—just in time for the Charcutepalooza deadline...
I made bacon for the February Charcutepalooza challenge and used it in a couple of recipes: stuffed popovers and homemade Cracker Jacks.
Making bacon, pancetta, & salt pork.