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?
A sweet and sour pickled white turnip from the new book, The Preservation Kitchen
How to freeze kale for the winter.
What to do when the jelly doesn't set: a few solutions (but mostly focusing on just making cocktails)
Musings on the exquisite quince, and how to turn it into membrillo.
