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?
My friends, it's time to draw the curtain in our little experiment. Three months ago I asked if you were ready to take on projects from Michael Ruhlman and Brian Polcyn's latest collaboration, Salumi, an in-depth look at making Italian cured meats.
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