I saw those hibiscus flowers in specialty stores here about a year ago. they are great in drinks like kir royales as well. They are pricey though when you get them already made up in the syrup. ...

After fighting with jars in drawers, and constantly moving jars off the counter for valuable counter space, I decided to go vertical with my spices. I have a large (24 x 40"!) stainless magnet boa...

Interesting idea, but entirely impractical and WAAY too expensive. With the suspension gadget mounted, there's no way that this thing would fit the vertical space of many smaller ovens! What...

This is my favourite yogurt as well, some like the dulce de leche are good enough for dessert! I also love the blackberry, and have been using the plain for things like tzatziki for a while now. ...

I have made pretty tasty vegan pie crusts with Earth Balance shortening sticks. it's soy-based, with no transfats, and tastes close-to, but not exactly like butter. I have also been making a...

Thanks Sara Kate for sharing the tour with us. Love Margaret and love all her projects. Her kitchen is so practical and unfussy. Good reminder that it doesn't have to be shiny, new and the lates...

2 words: pressure cooker i've cooked a lot of beans a lot of different ways, and IMO, the pressure cooker is the least fuss, best-result. I don't soak the beans, just cover with about 1...

I've been canning for years. its pretty straightforward, and once you start, you wont be able to stop!

Great story! last month I made 17 pies for a family members wedding. We were in the middle of a heat wave, so I kind of just had to roll with it (talk about giving in to gods of chaos). My secre...

They look cool, and I can see the oval ones being more practical because they are big enough to scoop out of, but at $8 apiece, I'll stick with my 1L mason jars.

Mostly tomatoes in the freezer thus far, but I have made a few batches of strawberry jam, and also made a batch of the green walnut liqueur (its percolating on top of the liquor cabinet as we speak...

I have a Cobb and love it for camping, especially when its hot and there is a campfire ban. We do also use it at home for picnics. I love it because it uses so few coals, stays really hot for a ...

I love hearing about and using new ingredients and cooking techniques, but do not consider myself a "foodie". To me the term almost has negative connotations of someone who is more interested in t...

you can turn them into crumbs and use the crumbs a la "blackout cake"

Pate! There's lots of artisanal pates out there, lovingly spiced and assembled, but I just can't get past the liver taste/texture. Sorry Pate! I'd rather have a slice of mortadella or capicolla

Love jicama, my fave jicama salad has julienned jicama, apples, plums, lime juice, oil, cilantro, salt and lots of cracked pepper. best the 2nd day.

I'm a fast eater, and get teased about it all the time by my husband. For me, it totally got hardwired in childhood. My stepmother gave us 20 mins to finish dinner, and then she'd start clearing ...

Because of our cool evenings and damp weather, we historically have had problems with late blight affecting tomatoes late in the season (usually borne by rain). I've always grown my own tomato pla...

Come on up here to Victoria for a visit, they're considered a weed and grow everywhere. Each spring, we spend a week or so digging new shoots out of the garden! In the next couple of weeks, they ...

Never thought to make it. We have a huge walnut tree in our yard, but the squirrels and crows usually get the ripe ones. I always thought the husks were poisonous like the leaves. I'll have to t...