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?
The late days of winter and early spring can make preserving challenging. It's a great time to experiment with small batches such as simple-infused vinegars like these...
This tasso ham figured prominently in insane smoked mac and cheese with ramps and truffle oil.
Growing up friends would never have an opportunity to try or would absolutely never put these in their mouths. So for all those friends who don't like Black Eyed Peas... thanks mom, more for me!
Roasted Peppers & Onions is such a classic dish in my house from omelets to steak it always ends up in the mix. Here is my recipe for canned Peppers and Onions.
This is a lovely way to cure beef, and a great salad recipe.
Rosemary infused spirits combine to make a gin libation perfect for the cooler months.
A zingy cranberry sauce with fresh rosemary and crushed juniper. Like an anti-oxidant packed martini!
Home made elixers and cordials are always crowd pleasers, this rosemary and mint melange is no exception. Very appetizery -- good prelude to a delicous feast.
At the tail end of quince season, this butter is a great way to use quince too ripe for jam. Use a food processor if mashing fruit through a food mill isn't an option -- and throw in extra rosemary for a headier, more savory flavor.
The weather is changing and the pears are coming off the trees in full force!