I picked up some herbs this past week from a new farmstand at my market. Always curious, I asked the person who took my change how he likes to store fresh herbs to keep them fresh. This seems to be an on-going quest (or debate!) among us homecooks: Put the herbs in water or wrap in damp paper towels? Store the jar in the fridge or on the counter? Cover with a bag or leave open? Well, this young man's answer was none of the above and it totally took me by surprise.
What are you most looking forward to cooking this autumn? Whether it's a hearty stew, a batch of fall cookies, or a pumpkin pie, chances are you will be reaching into your spice collection for a pinch of this or that. Cinnamon, nutmeg, cloves, juniper berries ... we can just imagine all the warm kitchen smells to come! As we transition to fall, now is the perfect time to take stock of your spice collection.
When was the last time you made your own butter? Was it in kindergarden when your teacher poured cold cream into a jar and every kid in the class got a chance to shake it? If it's been a while since you've tried this DIY treat, then read on for our easy, no-shaking-jars method for making your own. And if you've never tried cultured butter — the more sophisticated, deeply-flavored version of butter — then this post is especially for you!
I had a vegan mac and cheese at a restaurant a few months ago that I haven't been able to get out of my head. It was creamy and rich, and it totally busted all my preconceived notions about what a vegan mac n' cheese could be. The secret, the waiter told me, was cashew cream. Do you cook with cashew cream? Talk to me.
Q: I've been craving cinnamon jelly. Not spicy, red hot cinnamon jelly, but a sweet brown middle-of-a-cinnamon-pop-tart type jelly. Every search results in a combo, like apple-cinnamon, raspberry-cinnamon, etc. but all I wanted is a sweet cinnamon jelly. I'd like to make some for toast and cream cheese or maybe my own puff pastry hand pies.
As summer gives way to fall, find what foods are seasonal and local to your area with The Local Foods Wheel. This beautifully illustrated and handy tool has a new Southern California edition, as well as wheels for the San Francisco Bay Area, New York Metro Area, and Upper Midwest.
Honestly, I have always just assumed that "stock" and "broth" were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. Right? Turns out that there is a slight but significant difference.
Q: Would it be feasible to take canned tuna from the can, remove the water and re-pack in a vacuum sealed pouch? We used to buy tuna in pouches, but it's no longer available in our area and we want to take it backpacking. How long would it last if we did this?
I rarely use commercial pectin in my jams, relying instead on the natural pectin of the fruit (plus I like a looser set). But there are times when a little boost is helpful if I'm preserving low-pectin fruits, making a larger batch, or wanting to reduce cooking time. That's when I reach for my perpetual stash of lemon seeds.