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?
Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. DPaul Brown is a photographer and partner in culinary crime. We were married for realz in 2008, and live in San Francisco.
I'm wild for this easy and delicious pear butter, flavored with warm, autumnal spices. It's a Bon Appetit recipe, by way of a friend's elderly mom in Nebraska. Via Hedonia.
Noyaux, the kernels of stone fruit, lend a haunting almond flavor to jams -- because they're full of cyanide. But in small quantities, they're just delicious, not deadly.
Why spend a few dollars at the market when you can spend hours making your own condiments? Because you can, and because you can make them better.
If you can get your hands on some hog jowls and have a cool place, you can cure your own guanciale and make pasta all'amatriciana the traditional way.