I’m always looking for new things to do with garlic, and have three methods to share in this post: garlic confit, garlic honey, and black garlic. Each one very simple to make, but each giving you a unique garlic product to enjoy.
Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
Most people are familiar with smoked kielbasa, but kielbasa can also be made as a…
I go a long way back with wings. Grilled, broiled or fried. The spicier, the…
When you make your own sausage at home, you get to…
Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
Here’s how to make a mouth numbing Sichuan chili oil with the solids left over from making hot sauce.
Simple to grow, a bit of a pain to prep, but delicious to eat, if you like artichokes, you will love cardoons.
Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.