Basic Techniques

How to Dry Herbs

How to Dry Herbs

This is the time of year I find myself drying herbs. In part, it is because I tend to come across special, unusual varietals in the spring and summer - caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren't seen again for another year...

Savory Do-It-Yourself Power Bars

Savory Do-It-Yourself Power Bars

These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these more savory with toasted walnuts, crumbled kale chips, and oil-cured olives.

Blackberry Saffron Honey

Blackberry Saffron Honey

Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!

Whole Wheat Waffles

Whole Wheat Waffles

Perhaps the only waffle recipe you need. Enjoy!

Best Pizza Dough Ever

Best Pizza Dough Ever

Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.

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I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Compound Butters - Adding Things to Butter to Make it Extra Awesome

Compound Butters - Adding Things to Butter to Make it Extra Awesome

Compound butters are a lazy cook's secret weapon. They're a way to add intense flavor to preparations without a whole lot of extra effort. I've included a few recent favorites here.

A Few Words on How to Cook Artichokes

A Few Words on How to Cook Artichokes

A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.

Ten Reasons to Embrace Mojo de Ajo Garlic Sauce

Ten Reasons to Embrace Mojo de Ajo Garlic Sauce

Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here's a list of ways I used it this week.

Lemongrass Turmeric Curry Paste

Lemongrass Turmeric Curry Paste

A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.

Magic Ancho Chile Relish

Magic Ancho Chile Relish

This chile relish has been a staple this summer. it brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. I'll list off a number of my favorites here.

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