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 quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
Easy to make and full of concentrated flavor, these "sun" dried tomatoes are budget-friendly and really cool!
A summery chutney that tastes like Christmas. Plums, tomatoes, and granny smith apples are paired with apple cider vinegar and honey. Throw in some spices, stir, and you’re golden.
A fresh barbecue sauce with bold flavors to slather on chicken and beef!
Bourbon and peaches, combined in pickle form. What's not to like?
Fresh Basil Aioli. Bright, fresh basil in a garlick-y mayonnaise, made from scratch.
An easy, fast way to use up plums if you've got too many on your hands: preserve them whole in syrup! A sprig of rosemary adds a great layer of flavor.
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.
A peach of a post on making 5 lbs of summery peaches go a long way! Recipes for Peach Jam with Star Anise using homemade apple pectin plus Bourbon Peach Skin Butter and Peach Skin Syrup.
The soaking of watermelon chunks in quality tequila for a few days affords the best Watermelon Margaritas you've ever tasted. Promise.
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