A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.

Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

Peach salsa works its considerable magic on anything you pull from the grill. And it’s obscenely easy to make from surplus stone fruit.

A Scandinavian-style pickle that’s distinctly sweet, a little sour, and perfumed with dill. It doesn’t even require turning on the stove during the dog days of summer.

So long, Vlasic. Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.

A bright and herby chutney, that’s packed with garlic and lime. And it has peanuts, an unexpected ingredient that adds just a little touch of umami that won’t go unnoticed.

Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.