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?
Bahn Mi so good it will make you cry.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Making a deconstructed BLT out of smoked trotter terrine and heirloom tomato water aspic... after getting over a few "smell issues."
Ham hocks are cheap (a plus) and delicious (another plus). They're messy to eat. Here's how to make them look posh - with a very affordable terrine.
Despite a last-minute dash, salmon terrine turns out fine... in both senses of the phrase!
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Charcutepalooza Terrines and Pork Feet Jelly
A traditional terrine & ravioli made from Scallop & Crab Mousseline.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait till the next holiday season to eat foie gras! Washed down with some chilled dessert wine, it makes a lovely snack on a warm afternoon.
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