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?
Mix the natural bitterness of grapefruit with spices like pink peppercorn, cardamom or juniper to make an intriguing bitters that enhances many cocktails.
This strawberry curd is sweet, creamy, velvety, and rich. Excellent way to preserve summer.
Have a surplus of apples this fall? Turn them into dulce de manzana, an apple version of the Spanish quince paste membrillo. This recipe finishes in the oven to avoid that annoying jam spatter.
Avocado dressing, great as a dipping sauce as well. Fresh, flavorful! The perfect dressing and dip for just about everything! |
A delicately seasoned chutney with apple cider, cranberries and clementine oranges that will add a lovely touch of color and flavor to your table.
Can jars of great-tasting vegetable stock in your pressure canner - recipe and technique.
Making wine at home is fun, economical, so delicious, and a lot easier than you may think. These step-by-step instructions will have you making your first gallon in no time!
Probiotic supplements are expensive, so why not try and make the fermented foods packed full of the most probiotics you can? This is a savory twist on traditional sauerkraut, with an additional trick to insure many good bacteria strains.
You've heard of onion powder and garlic powder. Now try the newest addition to the allium powders...Leek powder!!!
So easy. So delicious. Homemade hummus. Simple, huh?
Delicious fruit from the wild can be used in so many ways. To preserve their goodness, dehydrating and fermenting open up a host of possibilities for enjoying them into the winter months.