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?
I'm a blogger and chef. My blog is primandprimal.wordpress.com. I live and work in Brooklyn, NY.
Recipes for salsa verde, sauteed bluefish, baked plantain, and hot slaw.
I like it chunky and slathered liberally. This recipe gives you an excuse to eat quantities of it as an adult, guilt-free. I used hazelnut oil for my peanut butter, as that’s what I had in the house, but feel free to use whichever nut oil you fancy.
A recipe for root beer liquer, using three different root barks.
Having deposited a bucket’s worth of peaches with my parents, I decided to make chutney with what remained, and what a chutney it was.
A recipe for a sugarless, all-natural blackberry jam.
A recipe for pickled, curried, fermented cauliflower.
Recipes for making Balkan Ajvar and Ćevapčići.
Recipe for lactofermented carrot sticks, flavored with honey, ginger, and orange zest.
Recipe for cherry chutney, along with another recipe for pork loin that includes cherry chutney.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.