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?
Friends don't let friends serve store-bought dips. Here's a handful of DIY dips for that will keep the chips and crudite diving in.
Summer isn’t the only time of the year to make jam. This Christmas jam uses the best of autumn’s harvest – cranberries and apples.
A vegetarian recipe for apple cranberry mincemeat, safe for water-bath canning. Full of fresh and dried fruits, spices and a splash of booze! Christmas in one bite.
How to brew kombucha using a SCOBY, i.e., a symbiotic culture of bacteria and yeast. Once it’s brewing, you also end up with some rather unsettling looking strands of yeast hanging off it.
A sweet, bitter, and boozy cranberry sauce.
How to make veggie chips in dehydrator or oven. Complete instructions on using a mandoline.
This savory umami sauce is a great condiment to use with noodles, dumpling, green vegetables, fish or anything you like.
A super easy recipe for making your own Christmas Bitters to add sparkle to all those festive tipples this ear.
Pumpkin spice is all the rage these days. It's in everything from teas to lattes to candles to muffins to... sauerkraut?! Oh, yes. You're seeing it here for the first time; a festive, warming and delicious cultural & culinary exploration. Enjoy!
Amanda Feifer of Phickle discusses how to choose the right kind of crock for large-batch fermentation, depending on your projects and environment.
Nostradamus was nuts for quince jelly, which he claims is "supreme in appearance, quality, flavor and excellence, which is suitable for presenting to a king."