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?
Vinegar infused with fresh tarragon. It looks pretty enough to give as a gift.
Roasted sesame seeds get pulverized into a quick and easy paste to make fresh homemade tahini.
Make your own chocolate hazelnut spread -- nuttier (and yummier!) than the original.
Homemade rhubarb chutney spiked with fresh and crystallized ginger.
A lip-smacking, mouth-puckering, utterly addictive early 20th-century recipe that calls for rhubarb. But not in a pie.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
Rhubarb barbecue sauce, inspired by Victorian basting sauces.
Recipe for homemade harissa, as well as an accompanying recipe for grilled lamb burgers.
A small-batch, cold-processed rhubarb shrub.
Everything you ever wanted to know about koji rice! What is koji, you ask? Koji is a mold. The next obvious question: Why make your rice moldy on purpose? Because koji is the first step in making sake, soy sauce, and miso—all kinds of deliciousness.