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.
The Old Fashioned Way: Clotted Cream and Scones
Sharon Biggs Waller shares how to make old fashioned British-style Clotted Cream and warm, freshly baked English scones.
Homemade Raspberry Syrup
Learn how to make Homemade Raspberry Simple Syrup at home, no preservatives. Add to cocktails, mocktails, or pour it over pancakes and waffles!
Vegan Saffron Hollandaise
Learn how to make a creamy, dreamy dairy free saffron hollandaise with saffron and coconut milk. Vegan friendly and delicious.
Fresh Lemon Herb Sauce
Make fresh, heart-healthy lemon herb sauce in a blender. It’s the perfect sauce for grilled artichokes, pasta, meat and more!
The Old Fashioned Way: Sugared Roses
Learn to make old fashioned sugared rose petals and rose-infused sugar with simple, historically-inspired methods from Sharon Biggs Waller.
Heirloom Tomato Salsa Fresca
Learn the history and benefits of heirloom vegetables, from Thomas Jefferson to present, and try a recipe for Heirloom Tomato Salsa Fresca.
The Old Fashioned Way: Homemade Butter
Sharon Biggs Waller shares how to make butter the old fashioned way using simple kitchen tools, no butter churn required. Includes brief butter history.
Homemade Strawberry Syrup
Learn how to make Strawberry Simple Syrup at home, no preservatives. Add it to cocktails, mocktails, or pour it over pancakes and waffles!
