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?
See the results of my speck made with Mangalitsa
My recipe for Meyer lemon and rosemary lemonade, and limoncello made with Meyer lemon zest. I'll be finishing the limoncello based on another recipe this time around!
A twist on the classic Italian lemon liqueur, with cream and vanilla.
An ancient fruit, preserved as a sweet to serve with tea or with cheese. I made the lighter Sicilian version, more like a fruit paste. The Spanish version Membrillo is cooked to a darker color.
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
My latest iteration of pancetta and two pasta recipes to use it in.
A Sicilian family recipe for vinegar-pickled eggplant flavored with herbs and garlic and packed in olive oil. [Ed: Canning not recommended.]
Strong summer winds gave me a small bounty of immature walnuts, so nocino, an Italian walnut liqueur was, of course, in order!
Intestinal Fortitude and "The Great One" are featured posts at Bona Fide Farm Food for this month's Charcutepalooza challenge.
Making Salsiccia di Calabria with help from Rosetta Costantino, author of "My Calabria."
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