This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or…
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can make a slew of slightly sweet, somewhat tart, eminently easy dried apples yourself?
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em—make sauce and freeze it.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
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