Beer here! Home brewing is fun even for the novice brewer, yet offers endless opportunities for exploration and experimentation as your expertise grows. Whether you're a first-time brewer or a master of the hops, we've got ideas on what to brew and how to brew it -- and what to do with the final product (besides, you know, drink it.)
How about a kumquat, my little chickadee? This diminutive member of the citrus (or, technically, fortunella) family stands apart not just for its diminutive size, but for being an inside-out fruit: Its pith is mild, whereas the fruit within delivers the bitter punch of a citrus rind. Its intense, bright flavor is the backbone of many bright winter confections.
Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that made me feel the love.
Kombucha, a fizzy, slightly tart fermented beverage, is believed to have healthful properties, aiding digestion and even possibly improving the immune system. A bottle in the store will set you back a few Georges, but you can brew it at home for a fraction of the cost.
Just because we're a ways out from the bounty of summer doesn't mean you can't bust out the canner and preserve some stuff during the dark days of winter. Many readily available winter crops -- like cauliflower, turnips, beets and more -- are simply perfect for pickling. Whether you pack them in vinegar brine or go for the lactofermented gold, take a closer look at the produce aisle and make some tangy snacks and condiments today.
Game day means snacking, snacking and more snacking. Before you OD on sodium and preservatives, consider making your own alternative chips. Just bust out the trusty dehydrator, and you'll have curiously crunchy snacks for days, with a fraction of the guilt.
Ruby red, glowingly golden or candy-striped pink, beets are like jewels from mother earth. Delicious just as they are, they're also great in a variety of other applications. Here's a few of our favorites.
Friends don't let friends serve store-bought dips. Here's a handful of DIY dips for that will keep the chips and crudite diving in.
Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me.
Cabbage is your friend! Whether you're working with the Western globes in green or red, or crisp heads of napa cabbage, a little salt, time and patience can turn it into a traditional condiment with a global footprint. From tangy sauerkraut to spicy kimchi and beyond, here's a few ways to make the most of this ubiqutous veg.