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 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.
A wonderful mustard that blends a little bit sweet, a little bit spicy and a hint of bourbon.
A quick and simple pressure canned black eyed peas recipe!
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A delicious jam reminiscent of the wonderful flavors of carrot cake. Little pieces of carrot, apple and pineapple blend for a truly special jam.
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