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?
Since I can’t rely on my friends to constantly travel to France for my condimental needs, I’ve taken to making my own mustard on a more regular basis. It starts out sharp — really sharp — and settles into a slightly less incendiary pungency.