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  To prove my theory that many recipes need not be any more complicated than an intuitive pairing of ingredients, I am sharing my recent foray into making chive flower vinegar (pink vinegar that has a gentle taste of chives!) with you through the medium of a photo essay. No measurements. Just pictures....

I am so enjoying making quick pickles, packing them in jars, and either giving them as gifts or popping them in the fridge for my own use. I usually...

Pommery Moutarde de Meaux, with its shiny red wax top, sits on my counter. It’s been famous since 1632, when Brillat-Savarin declared it was the finest...

I know. I should show you the fresh raspberries. The bottle of imported balsamic vinegar. The fruity olive oil and fragrant local honey that went into...

    Let me count the ways……     When I make this mayonnaise it keeps in the refrigerator for at least a week and finds...

     I have so many fond memories of a restaurant called Patricia Murphy, a grand restaurant my grandmother used to take us to...

                 Red Pepper Vinegar on the left. Pickled...

     You know the pink tinted slices of pickled ginger that are served with sushi? I made some sushi the other day, but couldn't...

Cooking with a French accent..