I used my blender to whip up homemade nutella. The first step was to toast the hazelnuts in the oven to remove their skin. After that it was a few minutes blending the ingredients and my from-scratch version was ready to be devoured.
Salmon is brined with sugar, salt, and spices; coated with honey and peppercorns; and smoked over apple wood. A great smoking gateway recipe: no special supplies other than wood chips, no special equipment, and only an hour or so on the grill.
Getting a good set for strawberry jam can be hard without extra pectin, lots of sugar, or a long cooking time. Enter the cranberry. Lots of natural pectin, beautiful ruby red color, and a little tartness make this the perfect strawberry jam.
Unlike the store-bought version, I whipped up homemade magic shell with only bittersweet chocolate and coconut oil. I used it to top a bowl of vanilla bean and finished it with a sprinkling of Maldon sea salt for a little extra crunch.
Make a bright pink rhubarb refrigerator jam and then spread it over a shortbread crust and top it with a gingery streusel for an early summer dessert that will impress. Recipe makes enough for a tray of bars and one jar of jam to save for later.
On a bright but cool day, I made spring pea pesto using frozen peas. When the fresh ones appear at the market, I will whip up another batch, but for now frozen are the perfect way to navigate the awkward seasonal transition.