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 unique recipe for Wild Hibiscus vegan "Jello." Cut out fun shapes for desserts or cheese plates, or just serve it up!
Who says wine pairs best with cheese? Vegans can indulge in this fig paste as part of a (no) cheese plate to accentuate fine wines.
Making your own cranberry juice is a great way to use all those cranberries from the holidays. Cranberry juice is relatively easy to make; it also cans and freezes very well.
A simple ratio makes marmalade simple to make. This one combines flavours of the season to make a tangy, sweet treat.
You can make a "prosciutto" out of duck breasts in your own home, in about a week. All it takes is salt and time.
You can purchase Chinese five spice powder from quality spice purveyors, but for the best flavor it's best to make your own. Toasting the spices brings out their aromas.
Quick and easy preserved lemons, perfect for adding to Moroccan spiced dishes and stews etc.
Flavor-packed cranberries abound during the holidays, making them particularly well suited to a shrub. The addition of rosemary gives the shrub a Christmassy flavor and the orange finishes it off with a pleasant citrus bitterness.
Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk.
Homemade vanilla extract is not only an essential ingredient to holiday baking (and to the pantry in general), but also an easy and much appreciated host/hostess gift.