Need a good tricep workout? Try making your own mayonnaise.
A jar of preserved lemons - tangy, salty, tart, and beautifully yellow!
Brew your own vanilla extract! use real vanilla, the economic way!
Nettle Pesto. There's no sting, and it tastes delicious!
Mango vinaigrette (Vinagrete de Manga), a sauce with tropical flavor to serve with salads, fish and seafood.
Make pesto from any leftover greens... like in this gorgeous Beet Leaf Pesto.
Lottie + Doof + Vena Cava = Food + Fashion . Plus, some pretty excellent guacamole.
raisin, fig & ginger chutney
Roasted Tomato Salsa
After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto ('black' sugar).
I defy you to stop at one spoon! Homemade Confiture de Lait / Dulce de Leche - and no exploding can of condensed milk in sight!
Nothing beats an easy and flavorful Green Peppercorn Sauce. Do it yourself with these easy step by step photo directions.
Home made mustards are a breeze. For a sweet and savory twist, why not try grainy mustard with prunes and Port?
Strawberry Orange Marmalade
Guacamole - Yummy!
Spice up any burger or sandwich with a zippy green chile mayonnaise. Wimps need not apply.
Salad of onions marinated in olive oil and herbs
A classic egg salad sandwich made with homemade mayonnaise.
Apple marmalade with chili
Mango salsa - Sweet and a little bit tangy.
while i'd probably shriek if i saw you make hollandaise from powder in a pouch, i'd be okay with saveur's streamlined version, for asparagus
Recreating the hummus from Philly's Zahav restaurant.
Passion fruit curd
Ina Garten's Veggie Cream Cheese recipe, bagels have never been any better!
Homemade Mayonnaise has never been simpler and easier
Roasted Tomato Salsa with hint of smokiness
Salsa Pico de gallo
Red onion jam
Bell Pepper Marmalade
like hummus, but with white beans (and we say there ain't no shame in using canned beans to make it faster)
Black salt is the perfect way to “spice up” the table and it also makes a great addition to this simple marinade for pork chops.
Tomato-Jalapeño Chutney is great on burgers or eaten by the spoonful right out of the jar.