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?
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.
Learn how to make the perfect pickle, courtesy of my Grandfather (with an Eddie Murphy cameo for good measure).
Lamb belly makes amazing bacon.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Yogurt is so easy, it practically makes itself. And this time of year, the strawberries are calling out for it.
Homemade bagels. Homemade cream cheese. Homemade smoked salmon. It's hard not to type in all-caps.
