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Canning: Pickles, Relish and Jam
Cucumber Jam, Pickled Squash and Hot Pickle Relish I’ve always been intrigued, if a bit intimidated, by the canning process. My parents stopped canning when I was about waist-high, so while I dreamed...
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Canning Tomatoes: Many (Dirty) Hands Make Light Work
A little effort today means fresh tomatoes for months to come. The end of summer means that once again my husband and I, along with a couple of friends, are undertaking a major tomato canning...
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Brew a Better Cup of Coffee… Part 1
Refine your morning ritual. There’s nothing like holding a warm cup of coffee in the morning. The heat against your hands and sweet smell rising from your mug come together like an auspicious sign of...
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Brew a Better Cup of Coffee… Part 2
Whether you’re looking to get serious about your cup o’ joe, or just want to sip on something richer and more full-bodied, you don’t have to leave home to make it happen. Good things may not always...
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Quick Pickles Pick Up Your Summer Sandwiches
Smoky burgers fresh off the grill. Savory BLTs with tomatoes fresh off the vine, still warm from the sun. Club sandwiches with crisp lettuce, salty bacon and creamy avocado. All of these things are...
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Your Cue to Make Q
Every time I’ve traveled in Italy, I’m impressed by the micro-regionalism of the food. For example, in Romagna, near Bologna, they make a flatbread called piadina. It’s always the same ingredients:...
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How to Make Fondue
Traditionally, fondue was nothing more than melted chocolate kept warm in a pot called a Caquelon, which was set over a sterno or other source of fire. This version is a ganache, which is thick enough...
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Super Food Nerds: How to Make Corned Beef
Welcome to Super Food Nerds, a new column which will be written in alternating installments by me, Rupa (Food and Beverage Editor, Culinary Staff) and my colleague Jonathan (Research Librarian, same...
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Sake 101 for the Sake Virgin
I recently had the pleasure of attending a sake tasting in the Food Network Kitchens hosted by Timothy Sullivan, a “Sake Samurai” and founder of UrbanSake.com. I think I was likely the least educated...
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Super Food Nerds: In Pursuit of Hummus
Hi, I’m Jonathan, librarian, Super Food Nerd, and man in the grips of an obsession — an obsession with chickpeas. Or rather with hummus, the highest end a chickpea can aspire to. In New York City’s...
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25 Ways to Use Lamb
Even though we’re only a few weeks into the summer, I don’t think I can handle another hamburger or hot dog. Or even a piece of grilled chicken. I need something new, something that will remind my...
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25 Ways to Use Okra
Cajun Okra Gumbo As a native New Yorker, my first experience with okra was as in culinary school not too long ago. We got a huge crate of these green, fuzzy pods during the summer, and I was supposed...
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Hot Stuff, Comin’ Through: Pickled Jalapenos
Guilty confession: Despite my nearly fanatical devotion to all things DIY food, there are a handful of store-bought canned goods that I have a soft spot for. I still occasionally enjoy those bland,...
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Mustard That Passes Muster
When I was a senior in high school, I spent a week abroad, staying with a family in Nantes, at the mouth of the Loire River on the Western shore of France. It was a world-expanding trip on many...
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More Bourbon, Less Sugar: A Ketchup Worth Making
There are many reasons to make your own ketchup. The bottled stuff (even the most top-shelf variety) has an indeterminate amount of sugar and “natural flavorings” — what does “natural” taste like,...
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25 Ways to Use Chorizo
Kelsey Nixon's Brothy Clams and Chorizo Just as the hot dog is an American classic, chorizo is a traditional favorite in Spain, Portugal and Mexico. And just as hot dog styles (red hots versus...
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25 Ways to Use Tahini
Tahini is the glue that holds hummus together — at least that’s what I’ve always thought of it as. But tahini paste, ground-up hulled sesame seeds, isn’t just an ingredient in a dip. This rich and...
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25 Ways to Use Clams
Although there is no official season for clams, to me summertime has always meant sitting out on the porch with some fresh clams: grilled and dipped in a beer sauce, raw clams on the half shell with...
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25 Ways to Use Tomatillos
A tomatillo is a lot like a present in fruit form. You unwrap the sticky husks and are left with a super versatile, slightly sour golf-ball-size green fruit. Tomatillos are available year-round, but...
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25 Ways to Use Honey
Rosh Hashanah, the Jewish New Year, is upon us, and tradition dictates eating apples dipped in honey to represent a sweet new year. But why limit yourself to apples? And really, why limit yourself to...
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