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?
An unusual spice cancels out the liver flavour in this easy spread, rendering even beef liver delicious.
Creamy pine mushroom spaghetti squash pasta is simple, elegant and a delicious way to enjoy the regal matsutake pine mushroom with crispy shallots and sage.
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
Dill pickles done two ways, and sugar free, so they are paleo friendly. First time pickle canning win.
Versatile as a salad topping or over ice cream, bold balsamic taste compliments ripe fruit for so many great dishes.
Awesome Sauce ... that really is the best name for it because it's just simply awesome! Spread it on crackers, veggies, sandwiches...
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
Pickled Celeriac slices make a great, complex appetizer base suitable for the gluten-free and pale eaters among your friends. And they're probiotic, and they taste amazing. Make them already.
Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! How to use it...duck fat roasted squash seed with truffle salt.
Tangy, sweet & spicy... all at the same wonderful time! Bring on the chips!
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