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?
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
If you are a marmalade wimp like me, this jam will be right up your alley. The small amount of bergamot zest adds a bitter, floral note to this preserve which I admit sounds odd, but if you like earl grey tea you know what I am talking about.
Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the intense flavor of birch syrup, helping to reveal
This recipe is a spin on tzatziki, the Greek cucumber dip. It's light, fresh and delicious especially over a chopped salad with hearty chunks of cucumber, radish, onion, hard boiled egg and flaked salmon. It works well as a dip or spread as well.
Think you've done everything you can with radishes? This quick, easy kimchi-inspired pickle will open your eyes. The hardest part is waiting 24 hours before eating. Via NYTimes.com
Want to ferment your food scraps? Of course, you do! Bokashi is a form of composting that uses probiotics to speed the decomposition of food waste. An advantage to the Bokashi method is that it can handle meat and dairy, too.