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.
Lest you think the DIY food movement has peaked, all you need to do is look at the breadth and calibre of the books that hit the market this year. Here are the 17 books I think are exemplary titles.
The sweet-tart arils from pomegranates make for a tangy liqueur, delicious in cocktails or drizzled in a glass of sparkling wine for a wintery kir royale.
Apples flavor and infuse booze spectacularly well, especially enhanced with a touch of cinnamon and caramel syrup.
The sweet, delicate flavor of pears pairs nicely with brandy, aquavit, and eau de vie in DIY liqueur.
Mix the natural bitterness of grapefruit with spices like pink peppercorn, cardamom or juniper to make an intriguing bitters that enhances many cocktails.
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Think outside the lemon box and make liqueurs from whatever citrus you like -- bergamots, grapefruits, pomelos, and kumquats all work great.
Authentic Dijon-style mustard delivers a piquant punch like no other. Here's how to make your own.
Widely used in North Africa as well as Southeast Asia, salt-preserved lemons are a surprisingly versatile pantry staple.
Citrus liqueurs are not limited to lemon. Try it with oranges, be they standard navels or sanguine blood oranges.