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?
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Spread it generously on a chewy, crusty baguette.
Ever wondered what to do with all that garlic that's about the sprout (but you don't want to plant it in the garden)? Make your own Garlic Powder!
A great recipe that leaves you always primed to make quick, spicy, mulled cider (and ensure you don't burn off the alcohol!).
Mustard de Provence: creamy spicy with sun-dried tomato; Preserved Lemon with garlic. Both super duper easy, and this includes advice for the basic soak and grind technique. The possibilities are endless.
Cultured butter utilizes a touch of yogurt for a savory, spreadable treat you'll want to slather on everything.
A unique Mustard with a meld of roasted garlic and Lemon.
Who doesn't love ranch dressing? The store bought stuff can have lots of gross ingredients but why buy it when you can make it? This easy recipe is sure to please.
Lush green pesto, made with fresh mint, garlic and lemon juice. Also including a delicious Roman serving suggestion!
A cultured/fermented ketchup that features only local ingredients.
A wonderful mustard that blends a little bit sweet, a little bit spicy and a hint of bourbon.
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