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 trip to France inspires a pâté recipe. Pâté grandmère is a classic loaf made with pork, liver and garnishes, in this case crisp bacon and hazelnuts.
My first attempt at making bacon was a resounding success: proof that making bacon really is easy! Get a pork belly from a local farmer, order some pink salt and choose some favorite herbs and spices - Get ready for delicious!
Goose Confit: salt, spice and sugar cured goose, slow cooked in fat. Sounds complicated but is just delicious.
Finally got in my curing salt, so I made some corned beef! As you can see, I was... MOSTLY successful...
Dublin-born chef Cathal Armstong is hard at work preparing corned beef for his customers. In his new cookbook, My Irish Table, Armstrong shares his recipe for real-deal, from scratch corned beef.
Making the ultimate food at home has never been easier! Honey cured and Hickory Smoked Bacon! Before you know it you'll be Making Bacon!!!
Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Okay, technically, it's gravlax. But it tastes amazing on a bagel, so it's lox to me. It's also so easy a monkey could do it. Theoretically. I actually recommend against using a monkey to make this.
A simple method for making this fantastic cured meat at home.
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