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?
Naturally Pickled Green Beans with Radishes, Red Onions and Thyme
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...
The baked beans of my childhood, reimagined and then pressure canned in anticipation of summer barbeques.
What to do with all that delicious tasso ham made for the latest Charcutepalooza challenge? A classic jambalaya is the way to go...
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!
Ginger-Orange Smoked Salmon Tacos with Avocado, Tomatillo Salsa, and Roasted Sweet Meat Pumpkin... and some instructions for using a smoker
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!
Here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just as well.
A pickle for pickle-haters: pretty, perky, pink picked shallots. Water-bath process or fridge 'em; either way the easiest pickle you'll make all year.
Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks. Although they were originally made from pork, I chose wild pheasant today to satisfy my never-ending wintry game cravings.