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?
Friends don't let friends serve store-bought dips. Here's a handful of DIY dips for that will keep the chips and crudite diving in.
Curd is the word! Luscious lemon curd is delicious on scones, with ice cream or just by the spoonful.
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
This Kumquat Conserve is a luxurious and delicious addition to your larder, perfect with toast and cheese alike.
Pine needles are loaded with Vitamin C. When they are combined with raw honey, they make a great syrup for coughs and colds, or for breakfast dishes!
Super quick and easy parsley pickled parsnips. A bitter yet balanced nutty pickle coin.
Homemade strawberry cream cheese bursts with berry flavor, and is not too sweet. It's also insanely easy to make.
Cultured butter is dead easy to make. This butter is distinctly different from sweet cream butter, with a denser texture and slightly tangy flavor. “Cultured” means that the cream is fermented into cream fraiche/sour cream before being churned.
How to make your own almond milk, so quick and easy and tasty too.
Bright, sweet, and oh so lemony, homemade lemon curd is the best thing ever to spread on your scones. Or directly on your tongue.
Got salad fatigue? Learn the basics of vinaigrette, then tweak it to make it simple, spicy, sweet or thick.