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?
Whether you're working with bitter Sevilles, sanguine blood oranges or sweet-tart cara caras, we've got a bushel of ideas on putting up everyone's favorite citrus.
Alchemy is turning a bucket of fish guts into golden delicious fish sauce.
Potato chutney laced with lemon and mustard. The perfect accompaniment for dal-stuffed delicacies such as kachoris.
Apple cider and peppermint schnapps. A perfect winter warmer jelly.
Sweet and Hot Pickled Carrots. Great for any holiday party or smorgasbord!
This raw ginger orange cranberry relish is a fresh and zesty way to brighten up appetizers or accompany holiday meals and parties. Super easy and so delicious.
Cool new flavoring made from meyer lemons. Takes a whole year, but well worth it.
We like using this jam for pork and venison roasts. It's also really nice on ice cream. Red currants are tart, so they need some help to sweeten them up. The blood orange and raspberries add some sweet while marrying well with tart.
Microwaved tomato salsa with ingredients that lend it a distinctly Indian flavor. Great companion for stuffed parathas or plain rice.
Two tricks -- making an oleo saccharum and using a sous vide immersion circulator -- allow you to make a quality limoncello in just three hours.
How to make and use preserved lemons.