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?
The plums might not be the right type, but the result is marvelous and 100 percent local.
On dehydrating food from the garden, and saving seeds.
Join me and renowned keyboard player John Medeski as we forage for ramps in the woods and then use them to make dinner for our families.
Paneer is one of the easiest cheeses to make at home. It's also the key to making some seriously authentic Indian dishes.
Growing and drying your own herbs makes for an intensely flavored result, especially when you blend them to make this indispensable combination.
My favorite winter-defying tomato products for canning.
If you learn to make one kind of fermented pickle, let it be kimchi. It's easy. healthy, totally addictive, and goes with almost everything.
10 minutes of prep makes a creamy, wonderful pâté.
Making butter is so easy that a second grader can do it.
As part of the Charcutepalooza prize, I spent a day learning butchery and charcuterie with the Chaploards in Gascony.
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