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 sweet and tangy onion relish that has light balanced dose of spice.
Remember the Creamsicle®? Well, now there's a grown-up (read: boozy) version, just right for making now, when summer seems so far away but winter citrus is at its flavorful peak. Call it orangecello.
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.
Pickled beets - a classic to have on your shelves!
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
A wonderful easy to make year-round apricot jam made with dried apricots is great for your morning toast
Corn your own beef for a St. Paddy's Day feast, or pair it with homemade sauerkraut for the best reuben ever.
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.