Recipes
How to Make Banana Chips
Got bananas going brown? Forget making more banana bread, try making banana chips. They're dead simple to make and taste delicious (like banana candy but better for you). Here's how to make them.
Terri’s Chewy Hoagie Roll Recipe
Here's a super easy recipe for making chewy, delicious deli-style hoagie rolls at home. An all time family favorite for submarine sandwiches, meatball sandwiches, cheesesteak sandwiches and ever cheesy garlic bread.
Sage’s Homemade Ketchup Recipe
Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran out of ketchup a couple weeks ago, I announced, “I’m going to make some ketchup!” I didn’t actually make ketchup [keep reading...]
Make your own Mustard
Making your own mustard (yellow, deli-style, or flavored) is surprisingly simple and tastes better than the store-bought stuff. Here's how to make your own:
Terri’s Fresh Rosemary Bread
Finding things to do with all the herbs, fruits and vegetables Sage grows around here, can be a challenge (what does one do with a pound of Borage?), but one use that’s always guaranteed to be a big hit is fresh rosemary from the garden in my homemade rosemary bread. It’s actually a simple bread recipe, but when it’s spiked with a little biga and finely chopped fresh rosemary, it makes a nutty, woodsy, slightly chewy bread that’s great all by itself, as well as topped with good stuff like pesto, melty cheese, or a tangy-garlic and horseradish spread. It’s [keep reading...]
Terri’s Biga Recipe
The secret to great bread is old dough. Not the “hey, I found this package of ready-bake biscuits at the back of the fridge” type of old dough, but the kind that turns a pretty good loaf into a delicious toasty, tangy, chewy, sensory delight. Old dough is the magic behind sourdough as well as many Italian, French and other breads and goes by names like “biga”, “poolish” and “starter.” Bakers call these “pre-ferments”, but it’s more accurate to call them “initial ferments” since what you’re doing is fermenting yeast over many hours or days to produce aromas, flavors and [keep reading...]
Best Pepper Pickling Recipe
Pickling your peppers, whether sweet or hot, is a great way to preserve their flavor and be able to enjoy your garden bounty long after the season is gone