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?
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.
Dreamy rillettes (venison & pork), warming French lentils, and a real nice roast roulade of duck.
As a girl who appreciates arcane, extravagant, and tasty pig parts, I’ve been planning on embarking on a pork pie adventure for a while now. This is my first attempt at making a traditional British Gala Pork Pie.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Chicago-style all-beef hot dogs, with some points about preparation and positioning your KitchenAid for optimum shoulder happiness (in the post and in the comments).