Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures. A very simple cheese to make, paneer is basically a pressed ricotta cheese.
Problem: Hot weather with little rain is tough on traditional container gardening. Solution: A self-watering container--also referred to as a subirrigated planter, or an SIP for short--is large, lovely, durable, and ridiculously successful!
Picture this: It's deep midwinter, and spring is still a long way off. Can't wait for fresh greens to grow outdoors? Try growing microgreens inside! They’re delicious, packed with nutrients, cute as a button, and ready to harvest in 1 to 2 weeks.
Homemade cured salmon (lox) is easy to make, and is about half the cost of store-bought lox. Homemade lox is also free from nitrite preservatives. This recipe uses smoked salt to approximate the flavor of smoked lox.
If you've used garlic in vinegar-brined pickle recipes, you may notice that they sometimes turn bluish green in color, particularly near any areas that have been cut or crushed. So why is that, and is it still safe to eat?