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 lactic-acid fermented hot sauce using just chiles, salt, and time.
Malt vinegar, molasses, tamarind, and dried shiitakes conspire to create a Worcestershire sauce worthy of your finest dishes.
One of the easiest ferments to make successfully at home.
A quick, spicy addition to your pantry, homemade sriracha is leaps and bounds ahead of the store-bought stuff.
A concentrated bit of summer sunshine, perfect for brightening up sauces and stews throughout the winter.
A simple and delicious way to harness and preserve the exquisite flavor of elderberries.
A very simple but deliciously savory recipe for pickled okra.
An introduction to canning, with a discussion of techniques, tips, and tools for successful preserving.
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
Strawberries are steeped in a rosé syrup, then the syrup is reduced and the berries are added back in at the very last to preserve the integrity of the fruit while imparting a distinct rosé flavor.