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?
Jiggly, wiggly jellied cranberry sauce is a Thanksgiving classic. But what gives it that firm set? The answer is pectin.
Different recipes call for different kinds of pectin. (What is pectin, anyway? Find out here.) So what if you're all set and ready to make a pot of jam, and your recipe calls for liquid pectin, but you only have dry? Can you substitute them?
It certainly is, so long as you take certain precautions. Pamela Braun tells all in an excerpt from her book "Jerky Everything."
Drying persimmons brings out their natural sweetness and brings out some of the more subtle flavors, reminiscent of warming spices and winter squash. Here's how to make them.
How to make chèvre cheese the easy way.
It's easy to learn how to make homemade applesauce. Make large batches during apple season and have homemade applesauce to enjoy throughout the year!
Learn to make a delicious homemade cream cheese for all your favorite recipes (including cheesecake!)
Lardo is cured pork back fat and so delicious. Learn how to make lardo with this easy recipe and impress all your italian friends.
Ways to make this classic French side salad with an easy ferment and a top tip for a secret ingredient.
A simple way of bringing a timeless dessert into a delicious liquor.