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?
You might think that making mayo by hand is a super hero skill, but it's not that difficult! I show you how with the help of a six year old in this video recipe.
Capture the delicate flavor of short-season Meyer lemons in a pectin-free marmalade that can be enjoyed year round.
Homemade limoncello requires nothing more than a bit of time and patience during the winter citrus season. The reward is a tart, aromatic, alluring Meyer lemon liqueur.
An ancient relative inspired the recipe for beef heart confit, a surprisingly luxurious preparation of the unusual meat.
A six year old shows how to make lardo at home in a video post. Also included is a recipe for quiche using the cured, dried pork back fat.
Making all-natural cranberry sauce with apples and honey is a cinch. The orange and spice flavored sauce can be enjoyed fresh for the holidays or canned for the pantry.
The remaking of an old family recipe for apple butter made from freshly sauced or previously canned applesauce, vinegar, sugar, and spices.
You’ve heard the most delightful sound in the kitchen – the popping of lids fresh from the canner – and your jars are completely cooled. Now what? This post covers how to prepare jars and store for best results.
Tips for creating tasty flavored fruit jams and safely canning them.
A single jar recipe for home pickled cornichons / gherkins, the perfect tangy spicy accompaniment to a charcuterie plate.