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?
Chorizo is a staple in our home and is a must for any home charcutiere. Here's a simple recipe for Mexican chorizo that you can adapt to your own style.
Sunchokes do not store well either fresh or cooked. Fresh ones keep for about three weeks in a paper bag in the fridge, cooked ones not more than a couple of days. Dried and ground into a flour they become a useful staple.
After years of searching for the perfect homemade bacon recipe, this is the BEST way to DIY cure & smoke bacon!
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.
Cured egg yolks are the perfect end to those Easter eggs. Grate them over salads, pasta or avocado toast. They're a great substitute for expensive bottarga.
Spring is finally here! In my hous that means it's time to cure up a smoked ham. Black ham is cured with cane syrup or molasses which turns the crust black from caramelization during smoking.
If you love pastrami and corned beef then you need to try this recipe. Making pastrami with beef heart is not only simple - it's delicious. Follow this step by step guide to make your own at home!
Corn your own beef for a St. Paddy's Day feast, or pair it with homemade sauerkraut for the best reuben ever.
Like bacon? Brace yourself for Sichuan bacon. Your BLT will never be the same.
Bye, bye, butcher: You can make fresh sausage at home -- with no special equipment. With recipes for chorizo, merguez and British bangers.