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.
Rhubarb barbecue sauce, inspired by Victorian basting sauces.
Recipe for homemade harissa, as well as an accompanying recipe for grilled lamb burgers.
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.
A recipe for making fire vodka or Polish Krupnik, a honey and herbs infused liqueur.
I used fresh turmeric in this recipe as I happened to have bought some in Jackson Heights this week. Feel free to use powdered or leave it out altogether.
Instructions for making green olive tapenade, as well as two accompanying recipes.
Recipe for Moroccan-style preserved lemons, as well as two accompanying recipes.
Instructions for making mustard and ketchup.
Instructions and recipes for pickled beets, pickled carrots and kosher dills.