At the beginning of the summer, when we were still picking out plants and herbs for our container garden and dreaming of August’s tomatoes, we thought some pepper plants might be a fun change of pace from the usual choices — who wouldn’t love fresh pico de gallo or sliced fresh banana peppers at the height of summer’s heat?
People see baking your own bread as the utmost challenge for a home cook, but the fact is, people have done it for thousands of years and the recipe is really pretty forgiving. You don’t have to worry about gluten formation or hydration percentages–heck, you don’t even have to measure the flour!Here’s how to wing it, and come out with delicious bread every time.
When Vogue food writer Jeffrey Steingarten conducted his landmark ketchup taste test in 1992, he categorized the condiments as Heinz, Worse Than Heinz, Better Than Heinz, and Not Really Ketchup. Nearly twenty years later, with home canning making a comeback and housemade condiments popping up on restaurant tables, The Washington Post‘s Jane Black wonders, Could homemade ketchup beat Heinz?Normally we would say, yes, of course! Homemade is always preferable to industrially processed.
An incredible cookie recipe is not an easy thing to come by. There may be a bajillion cookie recipes out there, but there is a distinguishing line between mediocre, good and great. Now we get into subjective grounds, what makes great? Crunchy? Gooey Center? Cake-like?This is an oatmeal cookie with chunks of sweet cherries, the richness of chocolate and the perfect texture of pecans and oats in each bite. These are not crunchy, but they aren’t necessarily cake-y either.
Making your own soy milk is fast, easy and most importantly delicious. We’ve found dried organic soy beans on sale for as little as $.99 a pound so it makes a lot of economic sense too.The hardest part when making your own soy milk is knowing at least 8 hours before you want it. Otherwise, it’s simply a matter of soaking the beans, tossing them in a blender with boiling water, and separating the okara (Japanese for bean curd) from the filtrate (this is the soy milk).
With a name like that these cookies should be beyond difficult to make. They ought to involve soft ball sugar and whisking till your arm is about to fall off, not to mention an acute knack for the pastry arts. It’s almost a shame to discover that the most skill required is rolling the dough into a log.
Living in the Pacific Northwest brings forth an incredible and diverse bounty of produce — especially during this summer harvest season — but there’s one fruit that stands alone as the most definitive taste of Oregon summer.The big, shiny, tender marionberry is a local delicacy with about a two month window (late July to early September) at local farmers’ markets and grocery stores.
Summer is slowly coming to a close, but tomato season is still in full swing. In honor of the great tomato, here is a fresh and tasty appetizer perfect for outdoor entertaining. These tomato bites are the perfect marriage of juicy cherry tomato, dense mozzarella, and basil. You can even stick a toothpick in them to make them more party-friendly. Zoe Nachman is a graphic designer, photographer, and cook based in Atlanta, Georgia.