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Homemade Applesauce

Homemade Applesauce

susan belsinger, contributor | December 14th, 20091 comment

My family loves homemade applesauce. Sometimes I use a combination of apples--and even add a few pears--other times I use all of one type of apple. Although any apple can make a good sauce, one of...

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Roasted Chile and Herb Sauce

Roasted Chile and Herb Sauce

susan belsinger, contributor | August 14th, 2009

This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern touch. It is delicious on pasta, potatoes, squash, fresh sliced tomatoes, or with grilled chicken and fish, on sandwiches and wraps.

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Chervil Butter

Chervil Butter

KitchenGardener Magazine, archive | March 19th, 2009

Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil.

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Bay Syrup

Bay Syrup

susan belsinger, contributor | March 3rd, 2009

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and drizzled over all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.

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Pickled Onion Relish

Pickled Onion Relish

KitchenGardener Magazine, archive | January 26th, 2009

Add punch and crunch to meat and fish.

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Ketchup

Ketchup

KitchenGardener Magazine, archive | January 6th, 2009

Homemade ketchup has a complex flavor that's worth the effort.

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Simple Vinaigrette

Simple Vinaigrette

KitchenGardener Magazine, archive | October 21st, 2008

This basic dressing won't overwhelm your delicate garden lettuces.

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Grainy Orange-Honey-Tarragon Mustard

Grainy Orange-Honey-Tarragon Mustard

KitchenGardener Magazine, archive | August 8th, 2008

This quick-to-make mustard has hints of sweetness and citrus.

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Chinese Hot Mustard Sauce

Chinese Hot Mustard Sauce

KitchenGardener Magazine, archive | August 8th, 2008

This hot mustard is aged for two weeks at room temperature, and then refrigerated. It is a natural with egg rolls.

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Dijon Mustard

Dijon Mustard

KitchenGardener Magazine, archive | August 8th, 2008

True Dijon mustard is certified to come from Dijon, in France, but this version is quick to make and delicious.

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Garlic Conserve

Garlic Conserve

KitchenGardener Magazine, archive | August 8th, 2008

This sweet, tangy condiment is excellent with grilled poultry or meat, and outstanding spooned over grilled eggplant.

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Curried Watermelon-Rind Relish

Curried Watermelon-Rind Relish

KitchenGardener Magazine, archive | August 7th, 2008

This relish can turn a basic warm egg salad sandwich into fancy fare.

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Pickled Pepper Relish

Pickled Pepper Relish

KitchenGardener Magazine, archive | August 6th, 2008

Green, yellow, and red peppers along with chipotle chilies and red onion make up this relish.

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Romesco Sauce

Romesco Sauce

KitchenGardener Magazine, archive | August 4th, 2008

This Catalan sauce is delicious served with chickpeas, roasted potatoes, or grilled vegetables.

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Caraway Thyme Mayonnaise

Caraway Thyme Mayonnaise

KitchenGardener Magazine, archive | July 31st, 2008

Thyme, paprika, and dry mustard blend together for a delicious sandwich spread.

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Country Tarragon Mustard

Country Tarragon Mustard

KitchenGardener Magazine, archive | July 30th, 2008

Homemade mustard in a fancy jar makes an unusual, personal gift.

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A Spanish Olive Oil

A Spanish Olive Oil

KitchenGardener Magazine, archive | July 30th, 2008

Citrus zest, chile pods, and a bay leaf float in a flavorful cold-pressed olive oil.

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End-of-the-Garden Vinegar

End-of-the-Garden Vinegar

KitchenGardener Magazine, archive | July 30th, 2008

Colorful herbs, flowers and vegetables in a decorative bottle of vinegar make a wonderful gift.

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showing 1 - 18 of 18 posts