Mmm… food made from scratch using ingredients fresh-picked from the garden
Homemade beef jerky hits a new high point when you add real smoke. Here's how you can smoke jerky even if you don't have a fancy smoker.
Pastrami is actually smoked corned beef. After St Patrick's Day, you can often pick up on sale for as little as $2 a pound. Here's how to turn it into Pastrami.
I like a good hot sauce. Not the mouth blistering hot stuff, but the spicy, complex kind that delivers a wave of interesting flavors as well as heat. For me, fermented hot sauces are the best at delivering that combination. Making fermented hot sauce is easy too. All you need is peppers, salt, water and a little time. Here's my basic 1 week hot sauce recipe, and a more exotic 6 month one that's a favorite every year.
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.
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.
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 [keep reading...]
Making your own mustard is dead simple and delicious! Here's how to do it. (TL/DR: Click here to skip straight to the recipe) My wife loves mustard. Not the vinegary yellow liquid you get in packets at the hamburger joint, but the spicy, seedy brown stuff that’ll make your eyes water and sinuses clear along with the tongue tingling goodness. If we don’t have 10 different varieties on hand at all times, she’ll claim “we’re out of mustard!” and carry on like we’d run dry [keep reading...]
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 [keep reading...]
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 [keep reading...]
I grow a ridiculous amount of peppers every year. Hot, sweet, large, small, round, bell, horn -- if it's a pepper, I'm probably growing it somewhere in the garden. In order to have some for the winter I do a lot of pepper drying, canning, packing, and, or course, pickling. Over the years I've tried a bunch of different methods for pickling peppers, and this one (which borrows some techniques from brining), is the best for producing great flavor and long storage while still maintaining [keep reading...]