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?
I got sick of paying $10 or more for a jar of good quality chile powder in the store, so I made my own for less than $3 a jar!
A dinner to celebrate our Year of Meat, known as #Charcutepalooza.
Curing meats at home: Bresaola, Salami, Sopressata and others.
An involved project, that builds on previous CharcutePalooza skills. It is delicious, but not the most visually pleasing. Served with my homemade plum chutney.
How to make homemade harissa with dried chiles plus lots of fresh ideas for using it.
Cajun-ish Pork Pie in this month's challenge.
My first attempt at canning caramelized onion jam...with a 2 month old.
A traditional terrine & ravioli made from Scallop & Crab Mousseline.
Cherry bounce, a cherry liqueur made with morello cherries and vodka, is used for intensifying flavors in many different dishes, but notably swiss cheese fondue. Here, we try our hand at making our own!
Contrary to popular opinion, mortadella really is just baloney and even good hot dogs are still hot dogs.