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?
Middle-Eastern roasted eggplant dip with goat cheese and chopped olives
My very own grandma's recipe for homemade mustard.
A Belgian twist to a classic dip. Ketchup with a hint of curry, to grace your very own 'frikandel' or currywurst.
A fresh barbecue sauce with bold flavors to slather on chicken and beef!
Sweet and savory Carrot Hummus is light and refreshing. Serve with fresh slices of red and yellow peppers, cauliflower, celery or pita chips for a perfectly healthy and flavorful snack.
Why did I wait so long to start making my own kimchi? It really is easy, the taste is great, and it opens up a world of creative possibilities.
A recipe for foraged nettle pesto, and tips/tricks on harvesting and cooking stinging nettles!
A colorful side dish or appetizer of pickled beets and turnips. Sugar free, kosher and passover friendly.
A Moroccan spice blend with warm, earthy flavors.
Oat milk is easy to make and creates a wonderfully smooth mouthfeel when used in smoothies or as a replacement for cream in cream soups.
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