This recipe has taught me two things:
- homemade ketchup tastes much better than store-bought, and
- homemade ketchup offends a lot of people.
Ketchup is a very personal thing; who knew?
Within less than a week of making this good stuff, I stumbled upon not one, but TWO circulating articles listing “things that are better store-bought than homemade”. Lo and behold, ketchup was on both of these lists and I, stuck in my fit of excitement over my latest creation, was shocked.
This homemade ketchup is much less of a sugar bomb than store-bought. It’s savory and tart; the addition of pure honey gives it just the right amount of sweetness and a whirl of Worcestershire sauce deepens the flavor.
Friends, I’m on a homemade condiment kick.
I won’t lie — I buy jarred pesto from the grocer quite often. Though I love homemade pesto, it hasn’t quite turned me into a purist in the same way that homemade ketchup has. (Never buying ketchup again. That recipe is coming soon!)
But all summer long, my balcony has been taken over by my basil plants. This year was my first time planting an urban garden and despite my fright at first blush, I’m feeling pretty confident in my basil-growing abilities these days! /flex
I’d normally chalk pesto up as more of a summertime post, but now is the perfect time to turn your overabundance of herbs into tasty things you can pack up and freeze before those frosty mornings turn up.
So here we are.
Side note: if any of my pals need basil, I’m your gal!
Sometimes you come across an ingredient that doesn’t need much primpin’; the shishito pepper is one of them.
This is the perfect pepper for anyone who doesn’t like spicy food, yet enjoys the flavor of a pepper. Shishitos are super tame; in comparison to the jalapeño on a reference scale, the typical shishito pepper is 13 to 160 times milder. HOWEVER. One out of every 10-20 shishito peppers will surprise you with some extra heat. They still don’t reach even mild jalapeño heat, but it’s enough to catch you off guard!
Anyone up for a game of ‘Pepper Roulette’?
With a simple toss in olive oil and a generous sprinkle of coarse kosher salt, these shishito peppers get the broiler treatment until slightly blistered, a little crisped, and an awful lot addicting. They make for a great appetizer or snack, and though they’re no-frills, there’s something rich about the fact that you can enjoy these bites in the simplest of forms.
Roasted shishito peppers don’t particularly need a sauce to be enjoyed, so the sauce is optional, but I’m a bit of a dip fiend; I’ll take any opportunity to whip up a creamy and dreamy dressing. This one is savory, slightly punchy, and scrumptious AF. If you’re a dippin’ maniac like myself, I definitely recommend it.
THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
These Korean BBQ Jackfruit Sliders are everything.
Jackfruit has become a bit of a big deal over the past year, and for good reason. Late last year I made this Smokey Slow Cooker Pulled Jackfruit Chili and that was my first introduction to this meat-disguised fruit; it was divine.
But over the past year, after reading further into jackfruit and its uses, I’ve come to learn that the *real* trick to enjoying jackfruit is to throw it in a recipe where it can mimic pulled meat, such as pork, beef, or chicken.
Y’know, like on a saucy sandwich.
So, when it came to feeding my girlfriends a few weekends ago while hosting a potluck, I decided to take a stab at it. With the help of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry, I was able to create these succulent Korean BBQ Jackfruit Sliders.
To say the very least, we lost our collective minds.
It would be unfair of me to keep a recipe like this a secret.
With Labor Day coming up, I am urging you to slap these bad boys onto your guests plates. People won’t even *care* that there isn’t any meat in them. I hate using the exhausted (tacky) food blog statement of, “Even my husband loved it!”, BUT HE DID. And he’s a master when it comes to pulled pork, so y’know, kind of worth mentioning in this case.
Despite my current obsession with cherries, this cozy and belly-warming oatmeal lets the almond shine just as bright — if not brighter!
A few years ago, my sister-in-law introduced me to a signature Pittsburgh cookie that immediately turned me into an almond extract-obsessed monster: the Dusquesne Club Macaroon. If you’re from the Pittsburgh area, you’ve probably heard of it; if not, I can only *try* to explain this sweet treat in all of it’s glory.
With a delicately crisp eggshell texture on the outside and a soft and chewy texture within, the Dusquesne Club Macaroon is made up of a metric shit ton of almond paste, powdered sugar, granulated sugar, and eggs. It might sound simple, but the technique behind it is anything but… unless you’re a seasoned baker.
Which I am not.
So I’ve found other ways to indulge in the magical essence of almond paste — like with Blue Bell’s Bride’s Cake ice cream and with Method’s almond-scented hardwood floor cleaner. (Seriously, every time I clean the house it smells like Dusquesne Club Macaroons. It’s the small victories…)
And now, this toothsome oatmeal that is fit for royalty.