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?
The softest, most luscious way to enjoy rhubarb - a simple compote technique and refined flavors. Perfect for healing your rhubarb traumas, dolloping on yogurt, ice cream, and eating by the spoonful.
Join me on a culinary adventure to make the best possible yogurt at home with very little fuss! Easy, delicious, and with the potential for serious bragging rights!
Understanding the differences between the leaves of California bay (Umbellularia californica) and "true" bay (Laurus nobilus). How to identify their leaves and the chemistry that makes them taste different in cooking.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...
