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?
An easy way to creating some seriously strong tasting home cured Guanciale
This easy-to-make blackberry ketchup is delicious on french fries or bratwurst!
Muhammara, red pepper dip with walnuts and spiced with pomegranate molasses and cumin, is one of those dishes that is far more impressive than the amount of effort that goes into it. It's a perfect go-to as a dip for parties or spread on a sandwich.
My staple recipe for radish cube kimchi made from Korean daikon radishes ("moo"), spring greens, and plenty of powdered chili. Authentic spicing, with fermented shrimp paste and plenty of garlic.
Juicy white napa cabbage and Asian pear make this mild kim chi a summer staple. Great for those who can't handle the spice.
Sweet strawberries combined with a well-balanced local red wine make for one of our favorite summer jams!
A different twist on traditional strawberry-rhubarb jam, using blueberries instead.
When life gives you dandelions, make dandelion-infused vodka martinis!
These tangy, acidic rhubarb pickles make a great relish or eat alone dish. A great way to eat those good bugs!
Why did I wait so long to start making my own kimchi? It really is easy, the taste is great, and it opens up a world of creative possibilities.