We've posted a fair amount about small-batch canning here at The Kitchn, but I'd like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market.
Lynne Rossetto Kasper and Sally Schneider of MPR's The Splendid Table are two of my most favorite and trusted cooks, so I was excited to discover this video of the two of them cooking together. (Well, actually Lynne is mostly holding a microphone but her questions and comments are spot-on as usual.) At first I wasn't so sure about the subject matter: a recipe for a homemade garlic herb salt. Do I really need another flavored salt in my pantry? Turns out the answer is yes!
Do you have a few almost-empty jars in your pantry? Some half-full containers in your fridge? Curious what to do with those crumbled tortilla chips or that bowl of egg whites? What about creative ways to use pickle juice, or what to do with packets of powdered hot chocolate? Before you throw them away, take a look through this list: there are a few handy tips to help you clean out and eat up!
What better accompaniment to summer's fresh tomatoes, zucchini, and peas than pesto! And not just the classic basil and pine nut variety, either. How about sun dried tomato and Aleppo pepper or pistachio and lemon? Read on for more great pesto inspiration!
Q: Today I put together a salad of shaved summer squash, radish, and sugar snap peas after a trip to the local farm. Tossed with S&P, olive oil, and vinegar, and it's just too bland! Added chives, and still not quite right. What's a mellow dressing that can kick this up a bit without drowning the sweetness of the veggies?
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered:
Q: My family kept peanut butter in the fridge, but in college all my roommates kept peanut butter at room temperature and I loved how easy it was to spread! Now I keep my peanut butter at room temp too but I recently read you need to keep it in the fridge. Why? Is there a difference between PB with/without preservatives? Is my Jif OK on the shelf?
Chips and salsa are my go-to appetizer in the summer. While I make a pretty mean picco de gallo with summer tomatoes, onions and cilantro, summer is the time to experiment with different seasonal salsas. And why not take advantage of all of the juicy ripe fruit in season right now?