DIY Recipes

… almost as much as I love trying new-to-me recipes, learning new kitchen skills, and knowing exactly what ingredients are in my food. I’m so pumped to share this (new!) magazine that celebrates a return to real ingredients and tackling new adventures in cooking! From small-batch condiments and artisan breads to homemade coffee creamers (page 50)—aah, they’re so good!—and knockoff sandwich cookies, all of the recipes in this mag are doable and delicious. If you’re into the idea of simplifying the ingredients you stock in your pantry and the snacks you feed your family, look no further than all-real-ingredient snack cookies, cream-filled chocolate cupcakes, granola bars, and more in “Snack Swaps” (page 80) and the not-from-the-freezer-aisle apps and snacks in “Party Food” (page 94). Looking to impress friends and family…

TACO SEASONING In a small airtight container stir together 3 Tbsp. Dried Chile Powder (page 6) or chili powder; 2 Tbsp. sugar; 2 Tbsp. ground cumin; 3 tsp. garlic powder; 1 Tbsp. cornstarch; 1 Tbsp. salt; 1 tsp. black pepper; 1 tsp. dried oregano, crushed; and ½ tsp. crushed red pepper. Store in a cool, dark place up to 1 year. ITALIAN SEASONING In a small airtight container stir together 1 Tbsp. each crushed dried basil, crushed dried oregano, crushed dried rosemary, crushed dried thyme and ¼ tsp. crushed red pepper. Store in a cool, dark place up to 1 year. GREEK SEASONING In a small airtight container stir together 1 Tbsp. crushed dried oregano, 2 tsp. crushed dried thyme, 1 tsp. crushed dried basil, 1 tsp. crushed dried marjoram,…

BURN NOTICE Hot chile peppers contain oils that can burn your eyes, nose, and skin (even when the chiles are dehydrated). Wear plastic or rubber gloves. WASH UP If you touch the chile peppers or powder, wash your hands well with soap and water. Do not touch your eyes, nose, or face. CLEAN UP Clean the dehydrator trays well with hot soapy water before the next use. DRIED CHILE POWDER PREP 10 minutes DEHYDRATE 24 hours at 135°F 1 lb. fresh chile peppers, such as poblano, habanero, Anaheim, jalapeño, banana, Fresno, serrano, and/or Thai chiles (tips, opposite) 1. Remove stems from peppers. Cut large peppers into 1-inchwide strips. Quarter or halve small peppers but do not seed the peppers. 2. Place peppers, cut sides down, on mesh-lined dehydrator trays, leaving…

FLAVOR UP You can leave the vanilla bean pieces in the extract to continue developing flavor. Replenish extract by adding additional liquor. Once the vanilla beans are no longer adding any flavor, strain the extract and add fresh pieces of vanilla beans. VANILLA EXTRACT PREP 10 minutes STAND 1 month ½ cup bourbon, vodka, brandy, or rum 2 vanilla beans, split lengthwise and cut into small pieces 1. In an 8-ounce glass jar combine liquor and vanilla bean pieces (make sure the vanilla pieces are submerged in the liquor). Cover and let stand in a cool, dark place at least 1 month, shaking jar once a week to help distribute flavor. (Taste the extract after 1 month; if you want a stronger flavor, let it stand longer.) 2. If desired,…

GREEN ONIONS Regrow green onions from a bunch of the discarded roots (approximately 1 inch). Cover roots in a glass of water—leave an inch or two exposed above the water—and place in a window, replacing water daily. These grow crazyfast, so expect results even as quickly as a few days. HERBS Take herb cuttings—basil, cilantro, and parsley all work well—below the leaf node (where the leaves and stems sprout). Remove leaves from the lower three-fourths of the stem and nestle in a glass of water. Place in a sunny spot and regularly change the water. (When you have sizable roots, plant the cuttings in a pot.) LETTUCES + CELERY Lettuce, cabbage, and celery “stumps” can regenerate new leaves. Place each stump or stem in a wide, shallow dish with ½…

STORAGE The olive oil will solidify when chilled, so let the vinaigrette stand at room temperature 1 hour before using. Shake well. WITH FRESH HERBS: Store vinaigrette in the refrigerator up to 3 days. WITH DRIED HERBS: Store in the refrigerator up to 1 week. SHAKE IT UP. 1 CUP OLIVE OIL → ⅓ CUP RED WINE, WHITE WINE, RICE, BALSAMIC, OR CIDER VINEGAR→ ¼ CUP FINELY CHOPPED SHALLOTS → 2 TBSP. SNIPPED FRESH OR 1 TSP. DRIED OREGANO, THYME, CHIVES, OR BASIL → 1 TBSP. DIJON-STYLE MUSTARD → 2 TO 3 TSP. SUGAR → 2 CLOVES MINCED GARLIC → ¼ TSP. EACH SALT + BLACK PEPPER…