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?
What happens when you remove some of the bitter from a cranberry and replace it with sour? This is one of the most interesting things I've tasted in a long time - ideal for fish, cocktails or in yogurt with maple syrup.
Candied clementine peel finally offers something to do with those little mountains of citrus peel we produce over the holidays.
The WellPreserved House adores heat. We're both big fans of anything with a kick - this house-fermented hout sauce takes our cooking to a different dimension; the hottest one.
One of the easiest fermentations - it only requires minimal monitoring and some patience but the end product is well worth the wait!
Noix de jambon and saucisson sec for the penultimate Charcutepalooza challenge.
Candied. Bacon. Jerky.
This isn't bacon that's been candied. It's candy made of bacon - and then it's turned into jerky. How could you go wrong?
Bonus: Includes a sure-fire test to self-analyze what type of person you are. :)
Turns out rillettes are easy to make!
Michael Ruhlman's chicken roulade. Simpler than it looks!
Beginner's tips for entering preserves in a fall fair competition.
Don't feel like putting up jam in jars? Make an easy-peasy microbatch of raspberry jam to fill the centres of window cookies.