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?
Enjoy a healthier diet without a huge time investment through easy real-food recipes, DIY pantry staples and home-preserved food -- the Way of Better Eating. It's what I blog about at Yankee Kitchen Ninja.
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.
Make your own Japanese restaurant-style ginger salad dressing, which can also do double duty as a tangy marinade for chicken or pork.
Two methods -- one fast, one slow -- for preserving all those delicious and aromatic herbs from your garden for use throughout the winter.
Looking for another way (perhaps much more fun way) to enjoy fall apple goodness throughout the year? Learn how to make your own hard cider.
Load up the crock with all those apples you just picked and let the slow cooker work its magic.