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?
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.
My guide to lacto-fermentation and a recipe for traditional sauerkraut.
Make loquat preserves, loquat butter and even loquat leather. Links in the post offer up places to turn for other loqua(t)ious endeavors!
Homemade strawberry jam flavored with vanilla bean.
Venison liver terrine studded with pistachios and scented with vanilla bean, ginger, coriander, cinnamon, nutmeg, and clove.
Don't be scared to smoke meat! Here are my tips for doing it with minimal gear.
We used beef tongue instead of brisket to make homemade pastrami.
Easy duck rillettes made with the remnants of confit. Flavored with garlic and aromatic spices.