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?
Make your own custom bitters out of the contents of your garden and spice cabinet.
Swimming in persimmons? Try drying them to make a rich autumn puree that's a perfect local substitute for date paste for your holiday baking.
If you want the best bacon, make it at home.
A complex and not-too-sweet sauce for pancakes, shortcake, or cheesecake.
Vibrant harissa made with hot yellow datil peppers and whole lemons. The ultimate summer condiment!
These piquant pickles are the best use for quail eggs.
Go find sour oranges at your local farmers market or Caribbean grocer, you'll want to buy plenty for this sauce.
Is your yard overflowing with kumquats, or you bought a basket of these irresistible little fruits at the store and don't know what to do with them? Try these liqueurs made with the best of all liqueur bases- white brandy.
Got the winter blues? Bacon is the cure. Cure and smoke your own nitrate-free Sichuan-style bacon for noodle dishes, fried rice, braised beef, and this spicy cabbage stir-fry.
Bumper crop of chiles this year? You will put this on everything.
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