Making caramel sauce is simple, and additions of sea salt, lavender or even chilies take a basic sauce and make it into something special. This holiday season, I made mine boozy with an infusion of maple bourbon.
Homemade liqueurs are some of easiest and most fun kitchen projects around. From creative and seasonal flavors to DIY versions of popular brands, you can sip your concoctions neat, use them in cocktails, and give them as gifts. Here to guide you on this delicious, boozy journey is Homemade Liqueurs and Infused Spirits, a new cookbook by Andrew Schloss.
What is Branston Pickle you might ask? Only one of the greatest condiments to come out of a jar, that's what. After acquiring the taste for cheese and Branston pickle sandwiches while studying abroad in college, I'm officially an evangelist for how great this sweet and tangy chutney is on practically everything.
It might seem old-fashioned, but the classic holiday relish tray, with its assortment of pickled vegetables, briny olives and crudité, is actually a smart way to start a big holiday meal: crunchy, a little salty and not too heavy. But that doesn't mean you have to stick to grandma's cut-glass tray and canned black olives. Here are 12 fresh recipes and ideas for putting together a more modern relish tray.
Earlier this year, I couldn't wait to share the UK edition of Nigel Slater's The Kitchen Diaries II with you, even though the book was a little hard to pick up here in the United States. But now things have changed. As promised, Ten Speed Press has just released the US edition, titled Notes from the Larder, making it a little easier to find, and if you're not up for messing with conversions or if you don't have a kitchen scale that reads in grams, a little easier to use. Let's take a peek at this edition though a favorite recipe, one that I have cooked several times: A Dark and Sticky Fruit Chutney.
Do you buy olives at your local grocer's olive bar? I mean, who can resist those piles of glistening Castelvetranos and Kalamatas? As a person who will buy olives over potato chips any day, this area of the grocery is an absolute weakness.
But is the olive bar really worth it? I began to wonder — why don't I just make my own marinated olives? It seems so simple!
Q: I've jumped on the fermented foods bandwagon in a big way, and there is usually a gallon or two of kimchi quietly fermenting in the back of my fridge. The problem is, some batches are better than others, and this one is little lackluster by itself. I'm already familiar with kimchi jjigae (stew) and kimchi jeon (pancakes), and I need more ideas.
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.