Thick, sweet and spicy with a deep rich dark caramel color, this Apple Butter is absolutely delicious and well worth the long cook time. This Apple Butter, however, is made in the crockpot, so although this recipe does take some time to make, it’s mostly a hands-off process. My mom gave me this recipe and […]
Perfectly ripe strawberries are pickled in a tangy red wine vinegar and black peppercorn brine creating the most wonderful accompaniment to any sandwich, wrap or salad. My Pickled Strawberries burst with flavor. They are subtly sweet and tangy, similar to a good balsamic wine. How delicious! To make, add 1½ cups of sliced strawberries to
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Quick pickled carrots are a cinch to make and are great for snacking or adding to sandwiches, wraps or salads. They will easily keep in the refrigerator for up to three months, so I typically make a large batch…they go fast in this house! To start, add two cups of white vinegar, 1½ cups of
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I recently picked up a flat of beautiful mushrooms from the Columbia Mushroom Company and have been happily cooking with them all week long. I love mushrooms and their unique earthy and umami flavor. They offer interest to any dish they are added to and this is especially true in my Mushroom and Thyme Compound
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Preserved lemons are a fantastic way to elevate your dishes to a whole new level. Preserved lemons have a wonderful and complex flavor that is somewhere between briney and citrusy. I use preserved lemons in many of my dishes and I think you should too. Making preserved lemons is super simple. You will need four
Please do not toss your raw vegetable scraps! This includes onion ends, carrot tops, excess leafy greens, celery leaves, etc. Instead, place these scraps (along with cheese rinds) in a freezer bag and store in your freezer until the bag is full. Once full, dump the scraps into a pot, cover with water and some
