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?
If you want your lard to be snowy white or beef tallow extracted from cow bones, there's a right way and a wrong way for each. Here are the right ways.
Preserved spice rhubarb makes great desserts as well as a lovely cocktail from the resulting syrup. My daughter thinks eating rhubarb is for barbarians, so the cocktail is aptly dubbed, the "Rhubarbarian."
This is not your average vegan cheese. It goes through the fermentation process, which makes all the difference. Fermentation is an essential part of cheese making that is usually skipped in favor of simple acidifying in dairy-free cheese.
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
I have made my own herbal salves and balms for several years, growing and drying my own herbs, infusing them in olive oil and then using coconut oil and beeswax as a solidifier. I had always wanted to make a tallow salve, and I am thrilled with it.
A combination of salty Kalamata olives and sweet dried figs will ensure that your guests will stay around as well, at least until it’s all gobbled up. This recipe is so easy to make and such a hit when entertaining...
