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.
Don't fear the wurst. Get your brat on.
You probably have a busy life. Maceration is one technique that can make time work for you, instead of against you.
Hot or sweet, Italian sausages bring big flavor to the party.
Summer is upon us, and it's time to bust out the grill and sear up some sausage. Making your own is easier than you think, and the rewards are worth the effort.
Like sunshine trapped in a soft, fuzzy fruit, apricots are the ultimate harbinger of summer. Here's a bushelful of ways to make the most of them.
Spicy and sweet pickled cherries are the natural accompaniment to barbecue or roasted pork. Also, they make intriguing cocktail garnishes.
Cherry chutney leverages the sweet-tart flavor of cherries with the zip of spices.
Cherries make a great fruit leather. You don't even need a dehydrator if you do it in the oven, but if it's too hot, just put the dehydrator outside.
Cook them down to make a thick cherry fruit butter with the added grown up flavors of balsamic vinegar and spicy chiles.
Jam up those cherries for a sweet spread that tastes of summer all year long.