Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Betcha can’t tell the difference between these zucchini pickles and cucumber pickles. Even if you can, we think we know which you’ll prefer.
Let’s get clear about what hummus is and what it ain’t. Real hummus, as made in the Middle East, tastes like hummus. Not fancy. Just perfect.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Sweet, spicy, and just a little sassy. That’s what we think of this sensational synthesis of everyday ingredients. Slather it at will.
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