This is the vinaigrette I grew up eating. Improvisation is the name of the game with this recipe. Taste as you go, and adjust the seasonings to your taste. Stores covered in the refrigerator 3-5 days.
You won't need sterilized jars or much time for these pickles.
Ingredients
Note: To toast caraway seeds, place them in a small skillet. Heat the skillet over medium heat, just until the seeds become aromatic, 1 to 2 minutes, shaking the pan occasionally to keep the seeds from burning.
Mustard is so simple to make, and so easily you'll wonder why you ever bought it in a jar.
Once you have tasted a homemade version of classic American BBQ sauce, you will never go back. Most BBQ sauces are essentially a simmered tomato sauce, redolent with spices and vinegar and given the sticky lip-smacking addition of something sweet. A small amount of prep brings this sauce together in a snap. Riff off it however you please. Maybe you’ll end up bottling your own.
Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough.
Sometimes brie is known as the queen of cheese. Brie is one of the classic French cheeses, white mold-ripened and lovely.
We will begin with a simple, fresh cheese, chèvre, which is one of the most basic of cheeses and a classic from France. Chèvre is only made from goat milk, so make an acquaintance with your local goat farmer. Chèvre is French for “goat.” According to my French auntie, Elaine, the proper pronunciation is “chev.”