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?
How to make your own almond milk, so quick and easy and tasty too.
Peach and Tarragon mustard is the perfect addition to sandwiches, salads and cold cuts, hot and fruity!
Leftover gingerbread cookies get turned into delicious cookie butter (just like the Trader Joe's Speculoos cookie butter!).
This dill radish relish brightens up winter as a slightly tart and sweet condiment for sandwiches, salads and more.
Tangy honey mustard salad dressing
I explore the scientific reaction behind how the heat from mustard seeds changes with time and liquid by creating a mustard that starts sweet and ends with bitter heat.
One of the many delectable ways to use Meyer lemons. Making your own mustard is easy and inexpensive, and fermenting it makes it that much healthier.
Atchara is a much loved pickle in the Philippines, a country much effected by violent storms of Climate Change. I made Atchara with turnips (because they're local) as a way to reflect on the worrisome state of affairs...
Who says wine pairs best with cheese? Vegans can indulge in this fig paste as part of a (no) cheese plate to accentuate fine wines.
You can purchase Chinese five spice powder from quality spice purveyors, but for the best flavor it's best to make your own. Toasting the spices brings out their aromas.