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?
A delicious Fall favorite, this tangy roasted pear chutney pairs fabulously with any grilled or roasted meat, or simply on crackers with blue cheese or so.
The idea of a hot pepper jam didn’t even occur to me until my colleague channeled her inner-foodie and excitedly told me about ‘the best’ jam she’s ever eaten! She confessed she could smear it on just about everything. Well, maybe not everything.
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.