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?
Think outside the lemon box and make liqueurs from whatever citrus you like -- bergamots, grapefruits, pomelos, and kumquats all work great.
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Authentic Dijon-style mustard delivers a piquant punch like no other. Here's how to make your own.
Key Lime and Ginger Marmalade: quick marmalade to make and perfect for gift giving.
Making your own sour cream requires little effort and is much tastier than the store!
Phil Lorenz of Nectar Creek describes what goes into making mead and also what the process entails. A love of fermentation, bees, and agriculture led to the creation of his meadery.
Widely used in North Africa as well as Southeast Asia, salt-preserved lemons are a surprisingly versatile pantry staple.
Homemade pumpkin liqueur is the perfect after dinner drink for your holiday entertaining this year.
Basic fermentation recipe for making your own healthy and delicious kimchi. I LOVE this stuff!
Stop stressing this holiday season! Let holy basil tea come to the rescue! Perfectly balanced sweetness and spiciness.
If you've ever been to Italy, especially the Amalfi Coast, you've probably had a glass of this sweet, lemony liqueur at the end of a meal. Not only delicious, it is also very easy to make, especially when lemons are in season during the winter.