It is believed that the Chinese were the first to cultivate plums and plums have an important place in traditional Chinese culture. Even Confucius paid tribute to them in a poem wherein he likens their beauty to a loved one: "The branches of the aspen plum To and fro … Continue reading →
Best Marinara Sauce for Canning
It's hard to beat a simple dish of fresh pasta topped with homemade marinara sauce. The key is using quality products and when you have those these simplest of dishes come to life. The Italians have relied on the best of the best tomatoes for centuries: Sun-kissed San … Continue reading →
Peach Bacon Jam
Is that making you drool? Because it's making me drool. And I've already had it several times. So I can fully vouch for the following: Chomping down on some crispy-chewy bread spread thickly with this Peach Bacon Jam is pure heaven! I've been wanting to make some … Continue reading →
Honey Peach Cardamom Sauce
Peaches are in season here in Washington State and I picked up a bulk load of 75 pounds of them last week! I've been busy chopping and freezing them for smoothies, canning them, making fruit leather, peach cobbler and peach crisp, and thought I'd try something new - this … Continue reading →
Homemade Blackberry Syrup
This year saw the best crop of blackberries we've seen yet with the largest, juiciest, sweetest blackberries I've ever tasted. I think it must somehow be connected with the all-time, record-breaking long, cold, wet Spring we had this year. It was miserable to live in, but … Continue reading →
BEST Homemade Tartar Sauce
Tartar sauce, from the French sauce tartare, has become such a staple condiment, it's hard to imagine enjoying fried foods - fried seafood in particular - without it! It's super easy to throw together but for a truly great tartar sauce we need to achieve that perfect … Continue reading →
Best Homemade Giardiniera (Hot or Mild)
Giardiniera, pronounced "jar-din-air-ah", is one condiment you don't want to be without. And once you've tried it you'll understand why. Originating in Italy, these pickled vegetables were introduced to Chicago in the late 19th century by Italian immigrants and took … Continue reading →
Blue Cheese Butter
When I was a kid I hated blue cheese. Nothing could convince me to eat it. And whenever my mom made something with blue cheese in it, I resisted it with all my stubborn might. But this story has a good ending. Once I hit adulthood I finally came to my senses and fell … Continue reading →
Classic Homemade Caramel Sauce
Thank you to New Seasons Market for sponsoring this post! Is there anything more swoon-worthy than a waffle cone dripping with ice cream or a loaded ice cream sundae? I can totally relate to one of my favorite actresses, Ginger Rogers, when she said: "My love for ice cream … Continue reading →
Cherry Barbecue Sauce
What would you do with 75 pounds of cherries? That's what I picked up this past weekend: Three 25 lb boxes of plump, luscious bing cherries. I've been busy pitting and canning cherries in light syrup, making jam, making cherry dessert sauce, cherry crisp, fruit leather, and … Continue reading →
Best Sweet & Sour Sauce
Get ready for a fast, simple, and deeeelicious Sweet & Sour Sauce! This sweet and sour sauce is perfect as a dipping sauce for potstickers, egg rolls, chicken nuggets and anything else your heart desires. Use also to incorporate into your favorite Chinese dishes like … Continue reading →
Lemon Dill Mustard Dressing
Dill has always been one of my favorite herbs. I've had success in growing nearly all of my culinary herbs from seed and planting them in my herb garden, but dill has been a challenge. I've been trying to grow it for the past three years and just haven't had much luck. I … Continue reading →
Healthy Food Swaps + 10 Healthy Salad Dressings
Since the start of the new year I've been focusing on cutting back on calories in an effort to shed the final few pounds I put on during the holidays. Rather than go on an extreme diet, I've just been taking small, simple steps on a daily basis, swapping out high calorie … Continue reading →
How To Make Candied Orange and Lemon Peel
Thank you to New Seasons Market for sponsoring this post! January celebrates the ushering in of citrus season! I always get excited to see the fresh crops pour into the produce section of my local grocery stores and roadside fruit stands. I LOVE practically anything … Continue reading →
Cherry Dessert Sauce
Here is a quick, easy and delicious cherry dessert sauce for pouring over everything from pound cake to waffles, shortcake, pudding and ice cream! If you're into canning, this sauce is a great way to put the fruits of your labor to use (see my post on how to can … Continue reading →
Classic English Custard (Crème Anglaise)
Custard serves two basic culinary purposes: Either as a thick pastry cream (crème pâtissière) or a thin dessert sauce for pouring (crème anglaise, French for "English cream" because of its popularity in English desserts). The difference between the two is its thickness and … Continue reading →
Classic Cranberry Sauce
The holidays simple aren't complete without cranberry sauce - every dining table needs a bowl of it. Right? If you're like me I know what you're thinking: "Eww, cranberry sauce. That jelly-like gelatinous stuff that makes an unpleasant suction sound as it oozes its way … Continue reading →
Cranberry Ginger Mustard Sauce
Cranberry sauce. Whether you love it or hate it, Thanksgiving and Christmas simply aren't the same without it. As a kid and teenager I used to avoid the stuff. You know, that thick gelatinous stuff that retains the shape of the can after it's unceremoniously dumped onto … Continue reading →
Traditional Bavarian Sweet Mustard (Bayerischer Süßer Senf)
My mom is from Bavaria from a small town south of Munich on the Austrian border, and though I grew up in Baden-Württemberg in Stuttgart, I equally consider Bavaria my home. I could spend multiple posts praising the beauty of this stunning region of southern Germany, but … Continue reading →
Kitchen Basics: How To Roast Red Peppers
Jarred roasted red peppers are one of those things I often don't have on hand when I need them. Can you relate? It's the same story with several other things, which is why I developed the very best recipes for items like tahini paste, marzipan/almond paste, teriyaki sauce, … Continue reading →
Plum Butter (Pflaumenmus)
Plum Butter brings back memories of the time I spent with my Oma and Opa growing up in southern Germany. There it's called Pflaumenmus and you can readily find it in any grocery store next to the jams and marmalades. My Oma used to make Kartoffelpuffer (potato pancakes) … Continue reading →
Pickled Turnips
Pickling is a method of preservation that dates back to Neolithic times around 7000 BC. During this anaerobic fermentation process strange and wonderful things happen that transform the original product into something quite different. And very healthy with all those … Continue reading →
Grilled Sweet & Sour Veal Meatball Kabobs
This post is in partnership with Veal Made Easy. I love food. All kinds of food. From north, south, east and west, exploring flavors from near and far is my passion. And I'm always looking for ways to incorporate more healthy vegetables in a way that makes them … Continue reading →
Sicilian-style Grilled Tuna Steaks
A special thank you to Lindsay for sponsoring this post and to our readers for supporting the brands that help make The Daring Gourmet possible! From my early childhood trips to Italy's beaches to my farewell trip to Tuscany as an adult before leaving Europe for the … Continue reading →
The BEST Homemade Hoisin Sauce
After some experimenting, I've finally cracked the case for the ultimate hoisin sauce! Hoisin sauce and Chinese food - the two go hand in hand. And if you're like me there have been too many times when you wanted to make a Chinese dish, scanned the ingredients, and … Continue reading →
Roasted Sweet Potato Fettuccine Alfredo
Even though the holidays are long over, our consumption of sweet potatoes doesn't have to be - nor should it be! Find out more about the U.S.history of sweet potato consumption and why you should be eating them throughout the year in my post on Curried Sweet Potato Soup … Continue reading →
Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste)
For those of you who know what this is, you already know the wonders it does for your Asian-inspired dishes. You'll also be happy to know how incredibly quick and easy it is to make yourself (all of 15 minutes). PLUS, it tastes even better than store-bought stuff AND you … Continue reading →
Greek Meatballs
Thank you to Lindsay for sponsoring this post! Our family loves meatballs. And really, who doesn't? For many of us they're linked to childhood memories of comfort food around the family dinner table or a favorite Italian restaurant. My mom made the best Swedish … Continue reading →
How To Make a Bouquet Garni
If you like French food and you want to cook like the French, you have to become acquainted with the Bouquet Garni. An indispensable part of French cuisine, the bouquet garni is quick and simple to put together and will do wonders for your food. Plus, I've got some great … Continue reading →
How To Make The Best Homemade Vanilla Extract
You know a good vanilla extract when you unscrew the bottle and inhale. Lower quality extracts just lack the same depth and combination of fruity and earthy notes in their aroma. Nothing beats quality vanilla. But top quality vanilla extracts are expensive. For quality … Continue reading →
Homemade Lebkuchengewürz (German Gingerbread Spice)
Many of you will have no idea what this is. Others of you will be cheering because you know exactly what it is and what it's for. Lebkuchen Gewürz is a German gingerbread spice blend with an exceptionally beautiful depth and complexity of flavor. It's unrivaled by … Continue reading →
Fettuccine Alfredo + A Case for Tradition: Musso & Frank Grill
Thank you to Bon Appetit for sponsoring this post! The best Fettuccine Alfredo I've had was at Hollywood's oldest restaurant, the Musso and Frank Grill. Not coincidentally there's a reason for this and it goes back nearly 100 years. But first let me take you back … Continue reading →
Pumpkin Sausage Gravy and Biscuits
How did you guess I like sausage gravy and biscuits? Oh, because this is the third version I published?? Well, you're right! It's just really terrific comfort food, do you agree? I first shared my classic Southern-style Sausage Gravy and Biscuits and that was followed by … Continue reading →
Roasted Pumpkin Hummus
Thank you to Food Should Taste Good for sponsoring this post! This hummus simply ROCKS! I didn't get to eat as much of it as I would have liked, but I did try enough to know it's delicious. Here's what happened: Yesterday I prepared a healthy lunch for my 3 and … Continue reading →
Spiced Pumpkin Vinaigrette
This Spiced Pumpkin vinaigrette is super quick and simple to make and will positively transform a bed of greens or a piece of grilled squash into something truly irresistible! The robust flavors of pumpkin, garlic, cinnamon, nutmeg, ginger and cloves are combined with … Continue reading →
French Entertaining “Country Style” + Alexian/Le Creuset Giveaway!
I've teamed up with Alexian to bring you this delicious post! I recently had the opportunity to try some amazing products from ALEXIAN. Let me tell you a little about them. Alexian is America's premier producer of the finest pâtés and mousses all made with the … Continue reading →
White Bean & Sun-dried Tomato Pesto Dip
I looooove a good dip. Growing up I always had my staple favorites: French onion, sour cream & onion, a variety of cheese dips, and bean dip. In recent years I've really enjoyed experimenting with a variety of flavors and mediums. Here is one we really enjoyed and … Continue reading →
Blueberry Lemon Apricot Jam
What says comfort like a slice of freshly baked bread slathered with butter and homemade jam? I've been experimenting with a few jams this Summer and this one has become a family favorite. The combination of blueberries-nectarines-lemons works beautifully and I'm sure … Continue reading →
Peter Piper’s Pickled Peppers
Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers that Peter Piper picked? (*scratching my head*) Have you ever stopped to really think … Continue reading →
Pulled Pork Burritos with Creamy Tomatillo Sauce
Few things can top meat that's been cooked for hours in the slow-cooker until fork-tender and saturated with flavor. This pulled pork is a prime example. And I can't even begin to describe how delectable it is once it's packed into a burrito shell with rice and black beans … Continue reading →
