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?
Cultured butter utilizes a touch of yogurt for a savory, spreadable treat you'll want to slather on everything.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Winter Marmalade: blood oranges and whiskey to top your morning toast with.
A unique Mustard with a meld of roasted garlic and Lemon.
a fig jam recipe where two different vinegars are added to balance the sweetness of figs
Who doesn't love ranch dressing? The store bought stuff can have lots of gross ingredients but why buy it when you can make it? This easy recipe is sure to please.
This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
Lush green pesto, made with fresh mint, garlic and lemon juice. Also including a delicious Roman serving suggestion!
A cultured/fermented ketchup that features only local ingredients.
Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
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