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?
Despite a wealth of charcuterie cookbooks out there, there's still room for innovation. Chef Jamie Bissonnette takes on the classics, and then spins them out in new and unexpected directions.
Another sweet and hot passion with grapey grapes, tomatoey tomatoes and sweetly hot peppers. Fermented salsa to preserve summer for months to come.
Raspberries and Jalapeños are made for each other. I like to believe that they are flavor soul mates, put on this earth to co-mingle and provide our tastebuds with endless joy.
Carrot Top Pesto makes full use of the fronds of the carrot that often go to waste. Super easy recipe that tastes great and wastes nothing.
The soft crunch and fiery bite of kimchi make it a great addition to tacos, pasta, meats, fish, you name it. Great as a snack right out of the jar. Like most food projects, the best kimchi is made with loving hands at home.
The end of summer means a fantastic bounty of fresh garden produce. This spectacular salsa is a great way use of some of your harvest!
A double does of apple flavor goes into this sweet apple butter. Definitely fall in a jar!
A little taste of New England in your pickles! A fantastic sweet pickle that uses pure maple syrup instead of sugar. Delicious!
Zucchini Relish made with zucchini, peppers, and onions. It's great on hot dogs, tacos, and on seafood.
How to dry tomatoes in the oven and safely store them in oil. With a chewy texture and rich flavor, you'll welcome them in winter when fresh tomatoes are lacking.
What to do when pickling cucumbers get too big? Make delicious fermented pickle relish.
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