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?
Recipe developer, food photographer, stylist, and writer at The Otium.
This rhubarb-based BBQ sauce is similar to a tomato-based sauce but with a crisper, more garden-y flavor. It's lighter and less intense than Texas or KC BBQ sauces -- perfect for spring grilling! Recipe is can-able.
No-waste ways to use up those Halloween pumpkins. Recipes for vegan pumpkin-vegetable stock and garam masala roasted pumpkin seeds.
This strawberry curd is sweet, creamy, velvety, and rich. Excellent way to preserve summer.
Have a surplus of apples this fall? Turn them into dulce de manzana, an apple version of the Spanish quince paste membrillo. This recipe finishes in the oven to avoid that annoying jam spatter.