4 ingredients and 2 minutes of effort--that's all it takes to make the most amazing mustard, the kind you'd pay good money for at a fancy market. This mustard is about as easy as it gets, and there are so many ways to modify it to suit your tastes.
The last pineapple I picked wasn’t as ripe as I expected, so the rings ended up on the grill pan to caramelize, enhancing their flavor. I made grilled pineapple salsa, a tropical twist on a favorite chip dip.
Apples, red wine, honey, cinnamon, and walnuts--all the flavors of fall bottled up and ready to spread on a pretty scone or a hearty slice of whole grain bread. It smells amazing and tastes even better!
If you've ever considered canning tomatoes, but weren't sure where to start, this is for you: pros, cons, and instructions on how to put up whole, crushed, or sauced tomatoes. You'll be stocked for all your winter pasta, chili, and soup needs!
It's a summer garden in a bottle, similar to Galliano, with Yarrow, chamomile, lavender, juniper berries, cinnamon and spices, anise and citrus. Then it's finished off with vanilla bean! It tastes devine!
This rosy pink jam looks sweet as pie but it has a secret: the tingle of ginger (raw and candied), just enough bite to keep things interesting. Try it on a cream biscuit or in a thumbprint cookie for a fun twist on a standard!
Remember that chocolate sauce that would harden over ice cream? Or the chocolate shell on ice cream drumsticks? This is that sauce and it's so easy it doesn't seem fair to even call it a recipe. Seriously, just go make this right now.