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?
Infuse your favorite liquor with pumpkin pie! The perfect way to combine Thanksgiving dessert and happy hour.
Fatty, smoky, beefy, peppery Texas style smoked sausages.
We pick the tomatoes, then we cook the tomatoes, then we grind the tomatoes, then we eat the tomatoes.
After aging for 6 months, my Mangalitsa coppa is ready for prime time, and some raw oysters.
Make loquat preserves, loquat butter and even loquat leather. Links in the post offer up places to turn for other loqua(t)ious endeavors!
A sunny day in a jar with waterbath or fridge options included. Plus, a round-up of creative ways to use syrups in your kitchen.
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
Use those preserving & pie scraps for a delicious science experiment.
Chicken galantine created in its true historical context.
Enjoying a 2lb meat pie and a few backyard pints for Charcutepalooza.