When I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple. Continue Reading Hot Molasses
My homemade stevia powder didn’t melt in my tea and I was tired of leaf bits in my mouth. It was just a little too natural. I needed to make stevia extract instead! Continue Reading How to Make Stevia Extract
Ah, dried tomatoes! What better way to capture and intensify the flavor, and add a little chew in the process? Continue Reading You say tomato. I say dried.
Grab your mortar and pestle and start pounding! Homemade spice blends, like dukkah, are easy to make from simple, unprocessed ingredients — and taste delicious. Continue Reading Spice Blends and a Recipe for Dukkah
Whole-wheat pastry flour is milled from soft white wheat, so it has less protein than regular whole-wheat flour. Less protein means less gluten and more tender baked goods. And no more hockey pucks. Give it a spin in these delicate traditional French crepes, which are delicious with sweet or savory fillings. Continue Reading Whole Wheat Pastry Flour Crêpes
It turns out that if you want to get the most bang for your honey-gum-buck, you need to buy “comb honey,” not the kind that floats on top of jars of honey. Continue Reading Homemade Honeycomb Gum
I make no secret of my love for cured meats. In fact, after well over a decade of vegetarianism, the lance that cracked my armor was a single piece of salame. Continue Reading How to Make Pancetta
Making tofu is just like making a simple cheese, such as paneer. You heat soy milk, then add a coagulant to separate the milk into curds and whey. Continue Reading How to Make Tofu