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?
Homemade enchilada sauce is quick and easy to make, with only a few ingredients and fifteen minutes worth of work. Never eat the canned stuff again!
Home-brewing often intimidates beginners. Traditionally, home-brewers have used a lot of bulky gear. Fortunately, you can make great beer at home in tiny batches using one-gallon apple-juice-style jugs and common kitchen equipment.
Tired of the freeze-dried onion and sour cream combo? Elevate your next game day with this glorious dip, full of flavor.
Combine two chilis (serrano and jalepeno) for this stupendous salsa to accompany all your favorite dishes. (Try it on your mornings eggs!)
Liqueurs can take days or even months to make, but a simple tea liqueur can be done in just a few hours. Try it with chai, genmai cha, Earl Grey, jasmine green or whatever tea is to your taste.
A traditional Azorean liqueur, made to be served around the holidays. Lemon causes milk solids to coagulate, leaving a sweet, yellow liqueur known as o xixi do menino Jesus, or baby Jesus pee.
Hints for planning and preparing the drinks ahead for a party of 40-60 people, including basil-infused gin for a Lonsdale, and home-brewed ginger beer.
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.