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?
Do you hear the call of the jar? This post is for anyone who is uncertain about canning, but wants to give it a try. Pickled Asparagus is the perfect beginners canning project!
The fruit is months away still, but late spring is the perfect time to harvest, and preserve, grape leaves!
Spicy chorizo ragu topped with a poached egg? I think I am in love. This is my new favorite dish!
We love fava beans, but did you know the leaves are delicious as well? Head out to the garden and pick your self a basket!
Put away the Roundup and tap into the gatherer within! Dandelion, that pesky garden weed, is actually delicious and nutritious.
Sweet and tangy mango provides the perfect backdrop for a gingery, spicy chutney. Perfect to serve with cheese as an appetizer or any Indian dish. Fill your pantry!
No need to buy bag o' meat from the supermarket. Homemade corned beef is super easy and uberdelicious! Use the leftovers to make up some rockin' Reubens.
Preserve the tang of winter in this fabulous condiment! Use preserved lemons in any dish you would use lemons and salt. Blend them up in hummus, use in dressings, add to stews with chicken or lamb. Start using them and you’ll find a million uses!
This tangy creamy lemon curd is a fabulous way to preserve the fresh taste of lemons (and use up the lemons on your neighbors tree!)
This delicious Caramelized Onion Relish is great as a base for pizza or served on a burger. Process in a water bath for long term storage.