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 handful of fresh flower petals can enhance any simple syrup, and early spring violets have a particularly lovely essence perfect for a homemade violet spritzer or cocktail.
This dip features roasted beets, almonds and ginger. It's light and tangy--vegan, gluten free and Passover friendly.
Natto - A Japanese ferment that is associated with treating just about every ailment from high cholesterol to heart disease to varicose veins! As easy to make as yogurt and very fun to play with!
Make your own flavored salt with lemon zest, rosemary and thyme.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!
Grilled courgettes (a.k.a. zucchini) in oil; perfect for salads and sides and for your antipasti platter and picnics.
I made a more sophisticated version of homemade butter by adding crème fraiche to heavy cream and letting it sit at room temperature overnight to allow the live cultures to develop.
An easy version of this French classic.
Simple recipe for preserved lemons and a bunch of different ideas for you. Yeah Spring!!!!
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
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