Baba Ganoush is one of my favorite condiments! It's creamy, rich & smoky, which makes it feel indulgent even though it’s really not. Charred roasted eggplants give it a touch of richness and the tahini makes it extra smooth and creamy.
A perfect plan when your suddenly massive chive plant needs a haircut. This chive vinegar can be as simple or as fancy as you'd like--plain distilled white, white wine, or champagne vinegar are all great options. The hardest part is waiting 2 weeks!
Tim Graham of Chicago's Travelle calls the slow-cooked Bengali condiment "ketchup with a lot more going on." Toasted cumin, coriander, mustard, turmeric and chili powder "come together into one flavor that's both fruity and funky," he says.
The other week I went home with a whopping 2-pound bag of Virginia peanuts, so I made a batch of homemade peanut butter in the food processor. The end result was an intensely nutty and fresh spread nothing like the kind from a jar.
The zippiness of minced fresh ginger and a crisp Pink Lady apple gave the mellow pears a pleasant kick. The compote ended up swirled in yogurt and oatmeal, but it was at its best paired with walnuts on a buttermilk waffle.
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.