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 sweet, fermented twist on the flavors of Harissa, but much easier as everything is in one step. Jimmy Nardello peppers are the star, but any sweet peppers mixed with some hot will work great.
Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil.
Delicious applesauce is easy, even in large quantities.
A crisp and fresh tasting relish made with apples, ginger and dried cranberries with some perk from mint.
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
Eating clean isn’t about restricting ourselves from our favorite foods, it’s about embracing all that we can gain when we eat mindfully and work peacefully with our bodies to heal from the inside out.
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
Stored properly, this powder will last for years, and will lend depth and complexity to soups, stews and any other dish where you might use commercial bouillon.
Simple water-bath canning: tomato sauce in pints or quarts. Endlessly useful as a pantry staple.
Raita Dip is cool and creamy and the perfect partner for hot spicy foods like curry.
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