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?
Growing and drying your own herbs makes for an intensely flavored result, especially when you blend them to make this indispensable combination.
Homemade garam masala- no spice grinder needed.
This is a recipe for a small batch of okra refrigerator pickles and a Creole-style spice blend that is also great rubbed on chicken, grilled meats, in soups and stews, and on other vegetables.
Beef jerky at its best: chewy but tender, sweet, salty with the earthy spiciness of Chinese five-spice powder.
Dried Meyer lemons and chiles make a great condiment for fruit and savory fruit salads. Spicy, lemony, salty, and sweet pick-me-up for fruit!
Dried Moroccan-style preserved lemon peel and toasted Szechuan peppercorns—ground into a spectacular condiment.
Salty, spicy, puckery, sweet: It's a lime pickle! Plus: Make your own garam masala.
Because we do partake of some version of 'Americanized' tacos so regularly and I was constantly running out of the store bought seasoning, I decided to blend my own at home.
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