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?
This indulgent caramel sauce will go well with your favorite crispy apples, over the top of your ice cream sundae, or simply eat it by the spoonful.
On my recent trip to New Orleans I was on a hunt for Creole Cream Cheese, which is in the SlowFood Arc of Taste. It was very hard to find. Luckily, this cheese is incredibly simple to make at home.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
A whole grain whiskey mustard sweetened with clover honey.
Radishes are a wonderful vegetable to pickle! Let this simple pickle kickstart your vegetable fermentation habit.
The Pennsylvania Dutch serve this pork loaf for breakfast, using cornmeal as a filler. It can be wonderful, spicy, rich, and aromatic—crispy on the outside and creamy on the interior. From "Mrs. Wheelbarrow's Practical Pantry."
Making homemade medicine doesn't have to be difficult! An easy place to start is with a DIY immune-boosting, homemade elderberry syrup or jelly to add to your pantry shelf.
This beginner jam tutorial walks you through jam making in both text and video. Create a gorgeous ruby-colored sweet/tart jam that is perfect for holiday gift giving or your Thanksgiving table.
Several ways to put up paste tomatoes. Drying and fermenting, packed in oil, freezing and a savory fermented ketchup/paste. The best variety and method for drying tomatoes.
You've heard of regular onion powder. Now try red onion powder...a beautiful lavender colored seasoning to add that onion sweet/savory tone to whatever dish you'd like!