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?
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).
In which I make merguez, delicious sausages from the Maghreb region of North Africa.
I make Mexican chorizo and Portuguese chouriço, both loose and in links, using hog casings which I harvested and prepped myself.
A tasty fish pie made with home-smoked haddock, a warming dinner on a chilly spring night.
If you're interested in cheese making, homemade yogurt is a great first project. You'll learn the basics of handling milk and cultures, and you'll get delicious results in just a few hours.
Classic Danish Rullepølse luncheon meat from scratch, including DIY C-clamp rullepølse-press. Tastiest thing I've ever made with C-clamps!