An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
An easy technique that lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is ridiculously versatile. And easy to make.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Mayo made with the magic that is aquafaba. No more pouring the leftover liquid from canned beans down the drain.
Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty. And paleo-friendly.
Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.
Nothing says, “I love you” as sweetly as bringing your amour breakfast in bed with bourbon syrup on the side.