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 delicious, happy accident! Use up bits and pieces of stone fruits, add a vanilla bean and voila! Flavor magic!
When summer fruits start rolling in, you might want to roll out this small batch of pectin booster. Add this apple and lemon pectin concentrate to your batches of low-pectin fruit jam.
A simple, sweet and sour pickle for fresh rhubarb. Flavored with clove, chile, and star anise this is a perfect accouterment for a cheese plate and a novel addition to a light grain-based salad.
Sunchokes, also known as Jerusalem artichokes, are native to North America and have nothing in common with an artichoke, botanically speaking. But they sure do pickle well!
This is the best way to make a clean, adhesive acorn flour. Yes, there are easier methods to get flour, but this process yields the finest product that will store for years in a cool place. Any acorn works with this technique.
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
A sweet and spicy salsa - a kicked up cover of Trader Joe's version. Easy and delicious!
Foraging for the wild gooseberries of the West. How to identify them and process the especially spiky varieties in the Sierra Nevada.
Zucchini rounds salted, then slightly dried, then sauteed in olive oil with chile, garlic and mint.
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