When you're not ready for it, the robust garlic-spiked flavor of a dish with black bean garlic sauce can feel like a punch to the mouth. The first time I cooked with it, a dish of stir-fried eggplant, I kept sneaking spoonfuls from the pan and feeling my eyes pop with every umami-packed bite. If you need something that will wake up your tastebuds in these dog days of winter, just find yourself a jar of this sauce and let it work its magic.
Toast goes upscale when you start with something more intriguing than plain bread. This is a tasty way to use up some of the baked goods that have made their way into the kitchen over the holidays and turned a tad stale.
Chestnuts roasting on an open fire. Ah, love that song. It's always there to remind me that it's chestnut season, in case I've forgotten. While I love just eating them plain as soon as they come out of the oven, I'm intrigued by the idea of chestnut butter.
Whether you're making them as gifts or for yourself, homemade condiments are tastier and less processed than their store-bought counterparts, but their shelf life is often alarmingly short. Eating Rules has an intriguing culturing method that extends the shelf life of homemade condiments by weeks or even months, while also making them more nutritious — all you need is a little yogurt.
We've been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors. Today we're going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift's Attic. Then we're going to wrap things up and gift some to our friends for the holidays.
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.
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.
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?
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.