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?
My first attempt at making salame for drying. If you have a stand mixer, it's as easy as baking a cake.
Making soft, mold-ripened cheese at home is easy. And it's so good that you'll never buy it again.
Homemade feta is easier than you think. And much better than you imagine.
Lamb leg brined, rubbed, and smoked with Moroccan spices and made into Reubens on homemade sourdough rolls with preserved lemon mustard, red cabbage-carrot pickle, and homemade feta mixed with mozzarella. Whew.
Pure, clear maple sap fresh from the tree.
Failed bresaola becomes my new favorite pantry staple.
Miso-cured bacon tarte tatin with pho-cider vinegar caramel.
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