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?
The elegant, inexpensive and always easy-to-find zucchini make a tasty, tangy bread and butter pickle. Step by step instructions to make and preserve home made pickles.
One hears of England's abundance of gooseberries time and again, but how often does one come across this elusive fruit here in America? Yet if one is in luck, one might find them at more progressive farm stands and this lovely jam is sure to follow.
Nutty Blondes--beautiful, lovable, tons of fun. Talking about cherries here. Almond and cherry are a much loved flavor combo. Here they are together again for the very first time in yellow cherry jam studded with bits of candied almond.
These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
A rather bold claim, yes. Perfectly ripe local strawberries, vanilla-scented sugar and a handful of wild strawberries make this the best we've ever had. Elegance is refusal; add nothing more. But to refuse a healthy serving would be inelegant indeed.
Good carrots conceal evil habanero (Scotch bonnet) peppers in lovely flower shaped pickles. So innocent, but beware - "I'll get you my pretty, and your little dog too!" (DO NOT FEED TO DOGS OR CHILDREN!)
The heartbreak of wasted asparagus stalk bottoms is solved with these two recipes: Tarragon Asparagus Pickles feature the pretty tips; the hearty stems are given a bracing shot of garlic and red pepper.
A Mediterrannean melange of 'shrooms flavored with the familiar assortment of herbs and garlic, stored in olive oil in the fridge, ready at a moment's notice to enliven just about anything on a plate (except dessert).
