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?
Whether you're making the perfect Manhattan, topping a sundae, or just eating them straight from the jar, homemade maraschinos are the way to go.
Too hot to get canning? There's more than one way to preserve the season. Freezing is the fastest and easiest way, so go grab your cherry pitter!
the difference between 'how lazy can you be' and 'why bother' is just a few minutes in the kitchenaid
Once you taste your first sip of freshmade almond milk, you'll never want to buy the packaged stuff again.
No more forking over $3 and up for a jar of whole grain mustard. All you need is 5 minutes to make it at home—and patience while it cures for a couple of weeks in the fridge.
Meyer lemon and blood orange marmalade. Totally amazing and easy to make.
Say "yes" to all your guests this Thanksgiving with a homemade cranberry sauce that everyone is sure to love.
Read on to find out why this cranberry jalapeno/habanero jelly is like an episode of Murder, She Wrote.
Two sweet, prune plum spreads; try not to eat an entire jar's worth in one sitting (like I did).
This delicious peach lavender butter really does preserve the best of summer's flavors! so necessary with my favorite season just over...
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