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 peppery vodka to make your cocktails taste like the garden long into the winter (and some history of one of my favorite flowers).
A sweet and sour pickled white turnip from the new book, The Preservation Kitchen
Now that you've made preserved lemons, what to do with them? Here are 3 recipes: Preserved Lemon Caesar, Fetuccini with Roasted Garlic and Preserved Lemon, and my favorite, Preserved Lemon Hummus
How to make preserved lemons with cardamom and bay leaves.
You can make creamy and wonderful cottage cheese at home!
How to freeze kale for the winter.
What to do when the jelly doesn't set: a few solutions (but mostly focusing on just making cocktails)
Musings on the exquisite quince, and how to turn it into membrillo.