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?
For Passover, turn the combination of apples and nuts into a conserve inspired by charoset.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
A Mexican style pickle, escabeche is most often found with jalapeños, onions and carrots. My red onion pickle uses the same ingredients, but with just the onions. The result is a bright, tangy, sharp pickle with crunch and character.
If you love pastrami and corned beef then you need to try this recipe. Making pastrami with beef heart is not only simple - it's delicious. Follow this step by step guide to make your own at home!
A favorite ingredient in many Indian recipes, Paneer is easy to make at home. See just how simple it is with these step-by-step instructions.
How to make a fruit-based shrub, aka "drinking vinegar," along with three recipes: blood orange, strawberry-peppercorn, and raspberry-mint.
Homemade yogurtStep by step super easy recipe for homemade yogurt, healthy and cheap.
This tangy, spicy fermented carrot drink is a favourite to celebrate Holi, the Hindu festival of springtime.
A sweet and tangy onion relish that has light balanced dose of spice.
Remember the Creamsicle®? Well, now there's a grown-up (read: boozy) version, just right for making now, when summer seems so far away but winter citrus is at its flavorful peak. Call it orangecello.
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.