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?
From classic jelly to jam, raisins and more, there are so many ways to preserve the delicious clusters that are grapes.
Don't throw away your leftover over salmon bones or other fish bones - make yourself a delicious fish stock instead! Perfect for soup, risottos and poaching liquid.
Once you start, you'll be making jar after jar of this super easy spicy lacto-fermented salsa!
Make ikura inspired salmon caviar over your lunch break! A quick 30 minute process that lets you use that much more of your fish!
Make sure you always have lemon zest available when you need it using this simple but favorite kitchen tip.
Keep your seed stash stocked with your favorite heirloom varieties by saving radish seed from your garden.
The softest, most luscious way to enjoy rhubarb - a simple compote technique and refined flavors. Perfect for healing your rhubarb traumas, dolloping on yogurt, ice cream, and eating by the spoonful.
Join me on a culinary adventure to make the best possible yogurt at home with very little fuss! Easy, delicious, and with the potential for serious bragging rights!
I can a lot of tomatoes, many of them heirlooms. Heirlooms are know for being a bit watery, so I am left with loads of juice. What is a girl to do? Make Bloody Mary Mix, of course.
This is a great 'beginner' mushroom, but good enough that even seasoned mushroomers will be happy to add these to their menus.
A super easy and tasty recipe for strawberry gin jam that uses up the gin soaked berries from making strawberry and lavender gin