Condiments

Peach Saffron Preserves

Step-by-step recipe for creating peach preserves with exotic saffron and a hint of cinnamon.

Creamy Baba Ghanoush

Recipe for luscious Middle Eastern roasted eggplant dip, rich with sesame tahini. Healthy and tasty!

Katsuji’s Smoky Chipotle Avocado Salsa

Authentic recipe for spicy salsa taquera with chipotle, tomatoes, tomatillos, avocado and lime from Chef Katsuji Tanabe, Mexikosher restaurant

Spring Pea Guacamole

Light and Healthy Guacamole-Style Dip. Lower fat alternative to avocado guacamole made with spring peas, jalapeño, lemon, herbs and spices.

Homemade Rhubarb Syrup

Make a simple syrup infused with springtime rhubarb for use in beverages and cocktails. Cook longer for a thicker syrup for pancakes and waffles.

Sunflower Butter

Learn to make smooth, delicious, all natural and allergy-friendly homemade sunflower butter in your food processor with sunflower seeds, honey and salt.

Rhubarb Marmalade – Cooking Club 1907

A vintage recipe for rhubarb marmalade, a delicious twist on sweet marmalade jam with step-by-step photos.

Prepared Horseradish 3 Ways

Easy recipe tutorial for Prepared Horseradish 3 Ways, including plain, with beets & cream style.

Apple Cinnamon Charoset with Candied Walnuts

Traditional Passover apple charoset topped with spicy, crunchy walnuts for a unique spin on a classic recipe.

Cucumber Raita

A simple recipe for cucumber raita, a creamy and cooling Indian condiment. This recipe uses Greek yogurt for a thick and creamy result.

How to Make Preserved Lemons

Learn to make simple salt-preserved lemons for use in braises, sauces, tagines and recipes. All you need are lemons, a quart jar and salt!

White Bean Basil Pesto Hummus

Simple recipe for white bean hummus with fresh basil, roasted garlic, olive oil and fresh lemon juice. Healthy, tasty Mediterranean dip.

Pickled Red Onions

Recipe for pickled onions – the perfect topping for hamburgers, salads, tacos, eggs and more!

Spiced Fig Preserves

Easy recipe for fresh fig preserves with orange juice and the tasty addition of fall spices – cinnamon, ginger, allspice and cloves.

Eggplant Tahini Basil Crostini

Smoky roasted eggplant with creamy sesame tahini, lemon, garlic & fresh basil top grilled sourdough slices to make a healthy, delicious crostini

Southern-Style Barbecue Sauce

Chef Louise Mellor shares a vintage 1965 recipe for Barbecue Sauce from “The Southern Cookbook – 250 Fine Old Recipes.” Bright, tangy, spicy and slightly sweet.