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?
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.
Do you preserve lemons? You should. And the salt left over when they're gone is pure gold.
The entirely from-scratch salami and cheese sandwich.
An eight-course meal involving homemade charcuterie in every course (including dessert).
Doubling down on the duck fat for a fabulous treat: a whole boned duck wrapped around duck leg confit and wild oyster mushroom ragout.
Vinegar practically makes itself. It makes your food taste better. And the possibilities are limitless.
Three terrines: duck and rhubarb, rabbit and spruce, and Korean pork plus a couple of tips on making them extra decadent.
Make your good salsa great by smoking the tomatoes and peppers beforehand.
Witness the transformation of a pig's head into one of the best sandwiches of all time, with every component made entirely from scratch.
