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?
Chef Judy Rodgers has passed, but her legacy lives on. Like all of her food, these are simple yet perfect, sweet, tangy and crunchy.
Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers. From Karen Solomon, author of Asian Pickles and Jam It, Pickle It, Cure It.
The addition of Sichuan peppercorns, ginger, and red chile flakes adds complexity and polish to this versatile syrup. Drizzle it on pancakes, yogurt, and ice cream.
Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can't find Asian pears, any kind of pear can be subbed in here;
This tasty cashew butter is jazzed up with a little spice- perfect for apple slices or slathering on your next sandwich.
How to Make your own cultured or European style butter, with real buttermilk as a delicious byproduct!
Have extra tomatoes? Sean shows us just how easy it is to dry them in your oven -- so you'll have fabulous tomatoes all winter long!
Root Beer Syrup recipe based on experimentation with several 19th Century American recipes.
Making ginger beer from ginger, sugar, water, and yeast.
Vanilla Bean Sugar is so fancy but super-easy to make. And it has so many uses, you’ll wonder how you ever survived without it!