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?
How to support your local farmers and make something beautiful and delicious out of their hard work.
A great way to use up all those kirbys: a naturally fermented pickle with garlic and dill, ready in about a week.
Sometimes focusing on the act of preserving is more therapeutic than the end product. But tasty pickles are a nice bonus.
Homemade maraschino cherries! They dont look pretty, but man do they taste great.
How to harvest common milkweed pods and prepare them for recipes, like this chilled summer salad with chickpeas.
Some of the wild foods we foraged this past two weeks, our outings, and ideas for what we made with our bounty.
How to gather the seeds from invasive garlic mustard, and what to make with them.
We went for Ruhlman and Polcyn's Chicago-style All-beef Hot Dogs for July's Charcutepalooza Challenge, and were very happy with the results. Doesn't everybody make hot dogs for the 4th of July?
A boozy concoction that is really best in its native territory: cocktails.
Fridge pickles with an asian twist.