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 Yogurt 2 Ways: Learn how to make yogurt on the stovetop or in the slow-cooker.
How to make paneer, Indian cheese. All you need is some milk and lemon!
This pickle is the Indian kind, which is really a spicy condiment that you eat with hot rice and yogurt, but it's really good on almost anything - sandwiches, noodles, curry, etc.
You can't buy sheep stomach in the US, but this homemade haggis came pretty close to the real thing.
Classic crunchy dilly pickles. Fridge and canning friendly!
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
Meat-curing and building a DIY curing chamber.
Leafy greens join the pickling party with a quick vinegar bath. Stems are extra crunchy and leaves get just a bit tender. A perfect cold condiment for steamy summer dinners.
Get ready for rhubarb season with this recipe for roasted rhubarb jam.
At Park Slope's Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.