Balsamic Fig Reduction - Perfect with cheese and crackers!
Kale Pesto: festively green, leprechaun approved
Red Enchilada Sauce from Scratch
Kumquat en almíbar (en español)
Try spreading roasted garlic on your next pizza!
Caramelized Bananas. Butter, sugar, and cream make anything taste like candy.
Coriander Chili Chutney: Now I know how to make quick Coriander Chili Chutney before my coriander starts to wilt. My mom would be so proud!
Preserved Tender Mango
Ultra Creamy Pesto ~ a perfect addition to paninis!
Pici with Spinach Pesto (Pici al Pesto Spinaci)
Rangpur Lime Marmalade
Learn how to infuse the flavour of lemons with olive oil in this easy recipe.
Low Carb Hummus (bean free). Made with tahini and a common garden vegetable - you'll be shocked at how much it tastes like the real thing!
Homemade Sweet Chilli Sauce that packs a punch!
DIY Meyer Lemon & Thyme Infused Salt: effortlessly fancy, endlessly versatile!
Kaya or coconut jam, is made from coconut milk and eggs, flavored by pandan leaf and sweetened with sugar.
Pantry Salsa - simple and delicious with ingredients you have on hand in the winter
Lemon & Garlic Herb Cream Cheese Spread
How to Make Homemade Nutella - This recipe is a simple food processor affair. No melting chocolate or hot milk required.
This delicious Spicy Lime Salsa is fat-free, low in calories and would be a hit at your next party!
Basic Indian Recipe: Sweet & Savory Pineapple Raita
Stovetop Hot Pepper Jelly. A fast & easy method for making jelly on the stovetop in less than 30 minutes. No canning required.
Orange confit, we fall in love with it. Better than marmalade, more concentrated and perfumed. [recipe in French and Italian]
Texas Grapefruit Marmalade
Tangy sour cream, sweet herbs and salty anchovies combine to make the classic Green Goddess Dressing.
Bacon. Jam. Bacon Jam?!
The best tomato relish - spicy, sweet and full of summer tomatoes
Home made brown sauce
Pistachio pesto (in portuguese)
How do you coax some extra flavor out of a Wintertime tomato? You slow-roast it in bacon fat, confit-style.
Mexican Restaurant Style Salsa
Candied Vanilla-Poached Kumquats
Only hard part about making Preserved Lemons is waiting a month for the lemons to cure.