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?
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
This blood orange marmalade goes from oranges to marmalade in about an hour. A little extra prep in the beginning saves all of the blanching to remove bitterness.
Slow cooker pumpkin butter with vanilla bean and port is dark and rich and totally addictive. Luckily, it comes together quickly in the crock pot, so another batch is always easy to come by.
A quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!
I saw 'homemade Irish cream liquor' pop up on Punk Domestics facebook wall this morning and started clicking. It inspired this - whose ingredients I pulled from multiple recipes and then made it my own. Éirinn go Brách!
Fresh and Dried Cranberry Salsa
Cassoulet with duck confit, Saucisse de Couenne, Saucisse de Tolouse, pancetta and pigs feet, for the final challenge of Charcutepalooza, the year of meat.
Chicken and Italian sausage galantine.
August Charcutepalooza contribution- Foie Gras Terrine!!!