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?
After nearly 20 years away and too much time in suburbia, this New England girl returned "home" to do some stealthy homemaking on a small farmette in Vermont. Learn more on my blog, Yankee Kitchen Ninja.
A recipe for easy tomato-peach chutney, a bright blending of two of summer's best flavors.
Learn to make cherries in wine, equally as delicious served with beef or pork as they are over ice cream. Now that's versatile!
Quick and easy refrigerator dilly beans -- perfect for a snack or to jazz up your bloody mary.
A recipe for traditional French bistro salad dressing: a simple and creamy vinaigrette, straight from the streets of Paris.
Strawberry rhubarb chutney: seasonally perfect with chicken in early summer but, if you freeze enough berries and rhubarb, a delightful treat for your Thanksgiving turkey, too.
Use minced shallots to make a lovely dressing, perfect for a salad of fresh green beans and tomatoes, or use it as a tangy basting sauce for chicken -- or both!
You can make your own ricotta cheese quickly and easily -- and turn it into a delicious cheesecake, too!
A quick-and-easy dried fruit compote made with zingy ginger beer that is equally as delicious for breakfast as it is for dessert.
It's finally time to bottle and, more importantly, drink your cider! Check out the final installment of the how-to series.
Your cider has finished fermenting, so now what? More importantly, when can you drink it? Learn what comes next in Part 2 of Making Hard Cider.
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