Homemade condiments are always a special addition to a meal, but not everyone has the time or inclination to make their own ketchup or Nutella from scratch. That's why a thoughtfully-chosen homemade condiment makes a wonderful hostess gift, packaged in a pretty jar and tucked into the fridge for the hosts to enjoy days or even weeks after the party. More

Cranberry sauce is one of the easiest and most forgiving Thanksgiving dishes to make from scratch — and now is the time to do it. Simmer a batch of sauce on the stove tonight, store it in the fridge, and you can cross at least one thing off your list for Thursday. Here are a few recipes to get your started, from a traditional spiced sauce to Canal House's port-infused take on the usual canned jelly. More

A piece of toast spread with a gratuitous amount of peanut butter can be a saving grace on a bad day. It can also be a saving grace when we forgot to plan our lunch ahead or when we suddenly need a batch of cookies for a potluck or any number of kitchen emergencies. I couldn't imagine my pantry without a jar of peanut butter. What's your favorite kind? More

If you're much into canning, you've likely turned towards fall jams and apple butter at this point in the year. Maybe you're preserving the last of those early fall tomatoes. But wait just one minute! We've discovered a use for sweet peppers and tomatoes that's even easier than canning — and just as delicious. Freezer slaw. More

If you don't already know how easy (and tasty!) homemade salad dressing can be, now is the time to try making your own vinaigrette. Intimidated by emulsification? Check out Gilt Taste's tips to making a simple and delicious dressing to amp up your veggies. More

Last Friday Trader Joe's announced it was recalling its Salted Valencia Peanut Butter because of reports it was contaminated with a rare strain of salmonella. Now Sunland, Inc, the company that makes Trader Joe's peanut butter, says it is recalling all the nut butters in its product line, including those made for Target's Archer Farms and Earth Balance. More

Honey can be quite the unwieldy ingredient. How do you store it? If you keep it in a squeeze bottle, you can prop it up in ramekin in your pantry to prevent sticky residue from getting all over the cabinet interiors. But if you want something a little more attractive, consider one of these sweet honey jars or pots. From jars designed to emulate a bee hive to simple ceramic pots, there are lovely choices for every style. More

My neighbor's tree is brimming with quince. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. More

Q: I canned a lot of apple chutney in 2010 and have several jars leftover that I need to use up this year. What can I make with it?

Sent by Cynde More

As if to turn on a dime, the little person I cook for and eat with most often went from proclaiming that oysters were her favorite food to announcing that her favorite food was in fact a hamburger. I knew this would happen.

So, in an effort to temper meat consumption, but still occasionally provide her with what she says she loves, we make a big stink out of it: clapping out our own patties, simmering sweet onions, and now, making our own ketchup.

More