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Posts Tagged ‘Punk Domestics’

Pickled Cranberries: Not Your Grandmother’s Cranberry Sauce

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro. There are a few things you [...]

More Bourbon, Less Sugar: A Ketchup Worth Making

There are many reasons to make your own ketchup. The bottled stuff (even the most top-shelf variety) has an indeterminate amount of sugar and “natural flavorings” — what does “natural” taste like, anyway? The easiest way to find out is to make your own, out of strictly natural ingredients. You’ll be able to tweak the [...]

Mustard That Passes Muster

When I was a senior in high school, I spent a week abroad, staying with a family in Nantes, at the mouth of the Loire River on the Western shore of France. It was a world-expanding trip on many levels, but one of the things that surprised me the most was that the food was [...]

Hot Stuff, Comin’ Through: Pickled Jalapenos

Guilty confession: Despite my nearly fanatical devotion to all things DIY food, there are a handful of store-bought canned goods that I have a soft spot for. I still occasionally enjoy those bland, waxy black olives, for example. You know, the kind you used to stick on your fingers when you were a kid. (Or [...]

Everything’s Better with (Apple) Butter

I grew up in the Mohawk Valley of Upstate New York, where apples abounded. In the autumn, we’d go to one of the local orchards to pick our own. I especially loved the crisp, sweet-tart Macintosh apples, which have the perfect combination of satisfying crunch and flavorful juice. For the last 22 years, I’ve lived [...]

Your Cue to Make Q

Every time I’ve traveled in Italy, I’m impressed by the micro-regionalism of the food. For example, in Romagna, near Bologna, they make a flatbread called piadina. It’s always the same ingredients: Grade 0 flour, lard from the prized moro pigs, sea salt, baking soda and water. But in one town it’s maybe 5 mm thick, [...]

How to Make Your Own Hot Sauce

Five ingredients are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle.

Like Pie for Breakfast (Sort Of)

Most days, I like to eat pretty sensibly in the morning. A couple eggs, a forkful of kraut and beans are regular staples on our plate. But if there’s pie in the house, you can be darn sure I’m eating it for breakfast. I’m not particular; any kind will do. Classic apple is always nice, [...]

Bean There, Jarred That

In preserving, as with most things, it’s all about the right tool for the job. To the untrained eye, one mason jar may look more or less like another, and while it’s true they all get the job done, each has its strengths. For example, wide-mouth jars with shoulders are particularly good for when you [...]

Summer Spa Water, or Cucumber-Infused Vodka

While the rest of the country swelters, we’ve been enjoying one of the most gloriously mild and sunny summers I’ve experienced in more than two decades in San Francisco. Normally around now, the city is covered with a heavy, wet fog, and blustery winds slap sheets of it in your face like a cold washcloth. [...]

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