Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
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?!)
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but 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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