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 friend gave me a big pile of green cherry tomatoes.
I thought pickling them would be a great way to preserve them. I thought pickling them in beer was an even better idea. Because everything is better with beer. Right?
This will keep for 2 weeks in the refrigerator, so you can make it way ahead of time and have one more thing out of the way when getting ready for the big day!
Add something a little different to your Thanksgiving table this year with smoky chipotle cranberry sauce or sweet/tart balsamic cranberry sauce.
The past few days, my throat has been itchy, my nose has been sensitive, and so I have been taking a daily shot of Fire Vinegar - so rich in vitamins and nutrients, and flavor...and it is really easy to make!
Leftover whey provides a perfect culture for giving your vegetables the zing and health kick they need. Carrots, onion, cauliflower and broccoli can all benefit from this briny, garlicky treatment.
Ever wonder what you can make with Chestnuts? Here is one idea: Chestnut Chutney with Red Onion and Fennel. Great on cheese and bread or spruce up some of those Thanksgiving leftovers.
Pickled duck eggs make a wonderful anytime snack or an easy appetizer! Duck eggs are very much like chicken eggs, but richer and creamier.
Have you ever thought about canning your own dried beans? With a crazy-good taco flavor? These canned pinto beans are a versatile staple in our house, for breakfast, lunch, and dinner! Enjoy!
A new take on bittering - smashing with rum and whiskey.
This killer steak sauce recipe is better than any you can buy. It has such a complex flavor profile, with sweet, tangy, spicy, and umamai elements.