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?
Fresh Basil Aioli. Bright, fresh basil in a garlick-y mayonnaise, made from scratch.
A recipe for traditional French bistro salad dressing: a simple and creamy vinaigrette, straight from the streets of Paris.
A French style of smoked bacon called ventreche, made with wild boar belly. You can of course use regular pork.
Creme de Cassis is a black currant specialty of Burgundy. The result of this exclusive recipe is a rich cream liquor with outstanding flavor!
Recipe for French-style cornichons pickles straight from the garden.
June is the time of year to gather green walnuts and make nocino, an Italian liqueur, or its French cousin vin de noix.
Buried under a bumper crop? Make pâte de fruits -- a jammy French candy -- from plums, blackberries, or any high-pectin fruit.