In the past few weeks, I've been using up odds-and-ends from my larder. Some dried chilies and olives led me to create a batch of condiments, in this case, a tapenade, the silky black olive paste from Provence. Being a favorite of mine, I opted for David...
A lull at work led me to make some homemade mustard. After making a double batch, I split it into thirds with a base of traditional, yellow mustard ball park style. Then I added herbs, pickled ramps, and piquillo peppers. My boss gave me one of his "looks"...
Pistachio gelato was on my summer to-do list. As most pistachio spreads are creamified, sugary concoctions, I first considered using some peanut butter. Using a standard egg based gelato mix, you would think the process would be fairly simple. Not! The...
My first steps of kefir fermentation worked, leading to a tasty passion-fruit drink. It fizzed coming out of the bottle, and the flavor – not excruciatingly sweet – was great. Should I try grape juice next?
Candied zest is a delicious addition to most anything baked from stollen to panettone. Unfortunately, most people will buy rather than make it. I've been making my own now for some time, and recently I tried pomelo, the fruit that eats like a grapefruit. The...
