Probiotic supplements are expensive, so why not try and make the fermented foods packed full of the most probiotics you can? This is a savory twist on traditional sauerkraut, with an additional trick to insure many good bacteria strains.
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
Hazelnut shortage in Turkey? Don't rush the grocery store and start hoarding Nutella. Do try making your own chocolate-hazelnut spread using domestic nuts from Oregon and Washington! As always, from scratch tastes better and takes less than an hour!
I was on a sundried tomato kick until I realized I was spending $5 a jar. Yikes. Without a food dehydrator, I thought I was out of luck when it came to making my own. Boy, was I wrong. I made these "sun"-dried tomatoes in the oven in 15 minutes!
Many preserving recipes call for fresh juice or seeds from a pomegranate. If you're unfamiliar with how to handle this fruit, here's a few tips on how to most efficiently open a pomegranate, extract the seeds and juice them.