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?
Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
Shrubs, or drinking vinegars, are a great way to capture the essence of fruit in a bright, refreshing beverage.
Homemade yogurt is easy and so much more delicious than the store-bought stuff. All it takes is milk, culture and warmth, and you'll have a healthful probiotic food for the week to come.
The flavors of the subcontinent are extremely varied, with a wealth of chutneys and relishes. Here's some Indian and Bengali favorites.
Remember the Creamsicle®? Well, now there's a grown-up (read: boozy) version, just right for making now, when summer seems so far away but winter citrus is at its flavorful peak. Call it orangecello.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
Corn your own beef for a St. Paddy's Day feast, or pair it with homemade sauerkraut for the best reuben ever.
Japan has a rich culture of making pickles, from crisp radishes and turnips to fresh cucumbers to earthy burdock root.
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
When you've used the green part of the green garlic (or green onion, leeks or ramps), don't throw the roots away; dehydrate them.