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?
A trip upstate a few weekends ago quickly turned into a raspberry picking spree after we saw a sign on the side of the road advertising U-Pick berries. I knew that a batch of jam was my first order of business.
Two different ways to take your bourbon: bourbon pickles & a maple-bourbon version using real maple syrup. Both made with caramelized onions. I used Blanton's, but any bourbon that tastes good will do.
Use mini bottles of liquor to create your own vanilla extract. The best part of this approach is that you can use several types of alcohol, giving you a variety of extracts that are just right for your dish.
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
