all things food
Perfect with all manner of salads, skewers, veggies, noodles, and more, this savory dressing doubles as a sauce. And a godsend on busy weekdays.
When you’re in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.
Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty. And paleo-friendly.
Nothing says, “I love you” as sweetly as bringing your amour breakfast in bed with bourbon syrup on the side.
If velvety, perfectly emulsified, homemade mayo has always seemed like an impossible dream, then read on. Before you know it, you’ll be realizing you never again need to buy store-bought mayo.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.
Sweetly tart and almost too pretty to use, these translucent slices of citrus lend a quiet loveliness to all manner of desserts.