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?
Basic technique for making compound butter with several ideas for herb and spice combination. Use compound butters on meat, vegetables, fish, pasta, pancakes, waffles, any ol' thang!
A rainbow of naturally colored Easter eggs made from purple cabbage, red beets, and turmeric
Who doesn't like pickled food? These pickled Rainier cherries and sweet, tart and super awesome.
See how to sprout beans and seeds with very little equipment in just a few days. Use sprouted beans raw in salads or stir fry; add alfalfa and broccoli sprouts to salads and sandwiches
Salmon cured with salt and sugar, dill and fennel seed. Gravlax is a fairly quick and easy recipe to serve any way you might serve smoked salmon.
Escaping kitchen renovations through salumi, and then eating it over asparagus with poached eggs. Not bad.
Hot, spicy, briny, pickled sahuaro and jalapeno peppers
These clementines might be my favorite thing I’ve canned. They’re easy, quick, seasonal, sweet with enough bitterness to be fun, and so pretty in a jar. Use them with hot chocolate, ice cream, cocktails, or to garnish your favorite winter homebrew.
Reese's Pieces infused liquor. Peanut butter heaven.
Candy infused vodka. So many colors and types! Use vodka, or your favorite spirit, and experiment to satisfy any sweet tooth.