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?
Homemade bacon is much tastier than store-bought and is so easy to make! Here is a brief introduction to cured meats, a link for buying curing supplies, and recipes for two homemade bacon varieties: sweet tea + bourbon and peach + molasses.
A must have staple needed in every kitchen. Maraschino cherries are for the kids and the adults alike.
This recipe uses sour pie cherries and is processed in a hot water bath... so no need for storage space in your refrigerator.
Think you've tried every flavor combination for strawberry jam? Think again! Shiso leaves add a grassy, minty, anise-like spin on the summer classic.
No-waste ways to use up those Halloween pumpkins. Recipes for vegan pumpkin-vegetable stock and garam masala roasted pumpkin seeds.
This strawberry curd is sweet, creamy, velvety, and rich. Excellent way to preserve summer.
Have a surplus of apples this fall? Turn them into dulce de manzana, an apple version of the Spanish quince paste membrillo. This recipe finishes in the oven to avoid that annoying jam spatter.
Recipe for homemade Limoncello
Dill Pickle recipe for those who love pickles.
Have a lot of tart cherries? This recipe is for you. It's absolutely delicious and well worth the effort!
After a few hours spent internet surfing for my ideal fish combo, I came up with a plan. Fresh Alaskan halibut, fresh and smoked trout – yes, of course, I smoked it myself.