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 recipe for foraged nettle pesto, and tips/tricks on harvesting and cooking stinging nettles!
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.
Simple and straightforward salad that is filling, delicious and healthy. Vegetarian option available.
Sweet and warm tropical fruit relish served in portobello mushroom caps.
Banish the blah ham with this 5-minute pineapple sauce perfumed with curry. Don't tell anyone, but it's good on ice cream, too.
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
I used fresh turmeric in this recipe as I happened to have bought some in Jackson Heights this week. Feel free to use powdered or leave it out altogether.
A simplified small batch violet syrup perfect for seltzers and beverage creations. It's also really pretty.
Delicately flavored with cinnamon and vanilla, my newest twist on floral syrups. Delicious over pancakes and french toast (or by the spoonful out of the jar).
A super-easy preserve that adds a shocking color while also adding an amazing flavor to your pantry. One of the thrills of DIY (to me) is the ability to make relatively uncommon yet awesome ingredients. This is such an example.