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?
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.
Homemade vanilla extract makes a simple and delicious gift. Get a batch started now to be ready by the holidays!
You'll be amazed at how simple it is to make feta at home--one of the best cheeses for beginners.
The easiest cheese to make at home, ricotta is also way tastier than store-bought if you make it yourself.
This is about as simple as cheddar gets. Experience the gratifying feeling of making your own hard cheese!
A tasty rose-colored shrub for cocktails or mocktails.
A super savory catsup for all your condiment needs.
The simplest and best strawberry jam, full of fresh, unadulterated strawberry flavor.
Homemade bacon is quite a treat, but once you discover how easy it is to make, you may find yourself making it all the time.