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?
This Hot Sauce has a powerful, short burn to it and still remains quite flavorful. It would make a wonderful wing sauce for those that like to feel a heat, but don't want find themselves pouring down sweat.
This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.
Umami-rich seaweed is popping up in the most unexpected ways. At the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter.
Slow cooking one and a half pounds of fresh tomatoes with basil and herbs and spices creates what is roughly the equivalent of tomato gold: sweet and sticky jam.
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