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?
10 minutes of prep makes a creamy, wonderful pâté.
An eight-course meal involving homemade charcuterie in every course (including dessert).
In which I streamline my duck confit method.
Three terrines: duck and rhubarb, rabbit and spruce, and Korean pork plus a couple of tips on making them extra decadent.
Witness the transformation of a pig's head into one of the best sandwiches of all time, with every component made entirely from scratch.
I answer the question "would it be crazy to finish home-cured bacon sous vide?" and then make a delicious sandwich.
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