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?
A recipe for a 90-day plum-infused liqueur.
Recipe for wine jelly with canning instructions.
The process by which the Dionysian fruits of the earth are transformed into formally perfect Apollonian objects had never been clearer to me. I’ll never look at a jar of Smucker’s the same again.
Recipe for membrillo paste, a chewy quince candy
All you need is a little red wine to take your concord grape jam from kids stuff to luscious adult fare. Think of it as the classic grape flavor with a tongue-pleasing twist.
Recipes for salsa verde, sauteed bluefish, baked plantain, and hot slaw.
A recipe for root beer liquer, using three different root barks.
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.
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