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?
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Japanese pickled cucumbers made for Pickling Party. It was my first time pickling, and it was fun! I just may have to try my hand at pickling other veggies and fruits soon.
Flavored vodkas are expensive, but they don't have to be. For a few dollars and with about ten minutes of work you can have amazingly complex flavors in about a week.
Images and a recipe from the Charcutepalooza demo at BlogHer Food last month, with the dames of meat themselves, Cathy Barrow and Kim Foster.
The salame Gentile is ready for eating after a long 4 month wait.
Silky and sweet. Coppa is everyone's favorite!
Delicious slightly spicy smoked salame from Campania.
Learn how to make culatello.
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.
Rich, gamey, chewy, velvety. It's goat prosciutto, and it's amazing.