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?
For a twist on traditional sauerkraut, cookbook author Karen Solomon (Jam It, Pickle It, Cure It) likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.
Author Karen Solomon (Jam It, Pickle It, Cure It) creates a rich caramel sauce that adds creamy sweetness to standard apple butter; spread it on toast, use it to fill pastries, or just eat it with a spoon.
Roasted, puréed eggplant, blended with fresh lemon and garlic - smoky, savoury, creamy, tart and garlicky! Yum!
Need to spice up your meal? How about some homemade Sriracha! yep, homemade!
Creamy, mousse-y and surprisingly light! A luscious, savoury, vegetarian pâté great for spreading on crusty bread or crackers and an excellent addition to a cheese board.
Debi's Flamin’ Hot Sauce is full flavored and lightly sweet. It isn’t hot just for the sake of being hot. It’s smokey and rich with chipotle peppers.
Bubbly, cheesy and so delicious!
Super easy recipe for suet free vegetarian mincemeat, perfect for pies, stuffed apples and ice-cream
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.
This Roasted Cranberry Sauce is by far the easiest and tastiest one I’ve ever made!