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?
It was created at the Palace Hotel in 1923 to honor actor George Arliss, who was then the lead in the play "The Green Goddess" by William Archer. Cool, creamy and fresh with herbs, it went on to become one of the most popular dressings in the West.
Step-by-step photos show how to make ginger beer from a "bug" (following Well Preserved's technique), plus a recipe for gingery beer cocktails. Perfect for summertime!
Easy and fast recipe for small batch spicy pickled green beans.
SFGate visits the Cheese School. and retrieves recipes for ricotta salata, fresh chèvre, queso fresco and fromage blanc.
Making lox at home is super simple, and the flavor combinations are seriously endless. This spicy smoky salmon is equally good on bagels and on tacos. Yeah, it's like that.
Strawberries and Rhubarb get a spicy kick in this bright and refreshing salsa. The raw rhubarb gets a bath in cilantro syrup, so it's not too tart and kissed with cilantro goodness.
NPR's Kitchen Window hops on the DIY bandwagon, featuring recipes for mustard, gravlax, ricotta and a Nutella-like spread.
A perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
Making mascarpone cheese in your kitchen is so easy, and this just might be the best mascarpone you've ever had!
Just in time for the holidays, mix up a batch of grapefruit-based pompelmocello. Sorta like limoncello, but with the added complexity of grapefruit zest.