Diy

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.”

Cola-flavored extracts aren't necessary for cola flavor. After all, those extracts originally started as real ingredients, so why not go right to the source? This formula yields a beautiful cola concoction using all fresh and dried ingredients, readily available in most home refrigerators and spice cupboards. The one ingredient you might have to search for is gum arabic. It's there for mouthfeel rather than flavor, so if you don't have it, your cola will still be delicious; it will just seem a little thin.

Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, And—oh, yeah—it's also a salad dressing.