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?
Caramel sauce made with milk instead of cream - fast and easy to make, and it's perfect for ice cream or drizzled on cake or berries.
Secret dipping sauce is spicy, garlicy, and perfect for dipping, spreading, or cooking with.
Got fire-roasted peppers? Make salsa.
Tomato jam made from fresh tomatoes.
Beet-pickled deviled eggs bring some color to the party.
A sauce made from stone fruit and wine that's just as good drizzled on savory dishes as it is on ice cream.
What do you do with chard stems? How about pickling them? They taste like mild pickled beets with the texture of celery.
Pretty pickled pink beets. Not only do they add a bright pop of color, they don't stain like darker beets do.
Why buy cocktail sauce when you can make your own - it's so simple!
Pineapple salsa and grilled flank steak.
.JPG "Milk Salted-Caramel Sauce")
.jpg "Salsa with Fire-Roasted Peppers")
.jpg "Tomato Jam")
.JPG "Beet-Pickled Deviled Eggs")
.JPG "Stone Fruit & Wine Sauce")
.JPG "Pickled Beets")
.JPG "Shrimp Cocktail with Homemade Cocktail Sauce")
