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?
Learn to make cherries in wine, equally as delicious served with beef or pork as they are over ice cream. Now that's versatile!
Quick and easy refrigerator dilly beans -- perfect for a snack or to jazz up your bloody mary.
A recipe for traditional French bistro salad dressing: a simple and creamy vinaigrette, straight from the streets of Paris.
Strawberry rhubarb chutney: seasonally perfect with chicken in early summer but, if you freeze enough berries and rhubarb, a delightful treat for your Thanksgiving turkey, too.
Use minced shallots to make a lovely dressing, perfect for a salad of fresh green beans and tomatoes, or use it as a tangy basting sauce for chicken -- or both!
You can make your own ricotta cheese quickly and easily -- and turn it into a delicious cheesecake, too!
A quick-and-easy dried fruit compote made with zingy ginger beer that is equally as delicious for breakfast as it is for dessert.
It's finally time to bottle and, more importantly, drink your cider! Check out the final installment of the how-to series.
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
Your cider has finished fermenting, so now what? More importantly, when can you drink it? Learn what comes next in Part 2 of Making Hard Cider.