Café Brûlot

Adapted from a recipe found in a family heirloom cookbook from 1931, this jazzy drink is a great way to spike brunch or end a meal with an all-in-one digestif and caffeine kick. Combine in a bottle: 1 cup brandy 2 cinnamon sticks 24 cloves The zest of 2 oranges Put a cork in the…

Salsa Verde

Tart, green tomatillos make a lovely variation on the more well-known red tomato salsa. Like pico de gallo, this chip dip and taco topper is made with fresh, raw ingredients and is best enjoyed the same day it is prepared. Coarsely chop: 1 pound tomatillos 1 red onion 1 poblano pepper 1 jalapeño pepper 1…

Chocolate & Peanut Butter Bark

Made famous by Reese’s Peanut Butter Cups, the combination of chocolate and peanut butter is an all-around crowd-pleaser. Why not just buy the candy? Reese’s products can be tough to find outside North America. The same goes for peanut butter chips, which are included in many recipes for homemade PB cups or bark. This straight-forward,…

Red Currant Leather

Red currants make great jelly, but turning them into bright pink fruit leather is less labor-intensive and just as satisfying—if not more! You’ll need 1 apple for every 3 ounces of red currants. Peel and core: 3 Granny Smith apples Place the apples in a covered saucepan with a splash of water and steam over…

Pink Margarita Jell-O Shots

Unflavored gelatin is like a blank canvas you can use to turn any cocktail into a fun, jiggly treat. For a texture firm enough to eat with your fingers, you’ll need 6 grams of gelatin (1 envelope) for each cup of liquid. Pour into a bowl: 1 cup tequila 1 cup Cointreau Sprinkle on top:…

Apricot Leather

If you don’t have a food dehydrator, you can dry fruit leather in a warm convection oven or outside if you live in a hot, dry climate. Properly dried apricot leather will keep for several years—that is, if you don’t eat it first! Remove the pits from: 2 pounds apricots You should be left with…

Marinated Mushrooms

Marinating raw mushrooms draws out moisture and gives them the texture of cooked mushrooms, but without the heat or hassle. Serve these in salads or on their own with toothpicks as an appetizer. Clean: 1/2 pound mushroom caps Marinate them overnight in: 3/4 cup vinegar 1/2 cup oil 1 teaspoon sugar 1 teaspoon salt 3…

Trail Mix

Trail mix isn’t just for hikes! Have it on hand as an after-school snack for kids. Roasted nuts make the crunchiest trail mix, but use raw nuts if you prefer. Substitutions can easily be made: switch out the raisins for dried cranberries or candied papaya, or use cashews or peanuts instead of hazelnuts. Avoid using…

Fusion Marinade for Shish Kebabs

East meets West in this tangy, pungent, heavily salted marinade made with widely available Japanese and British condiments. The complex flavors won’t be overshadowed by the charring and caramelization produced by grilling. Combine in a blender: 3/4 cups oil 3/4 cups tamari soy sauce 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons mustard…

Rosewater Champagne

This elegant cocktail is made with true rosewater, also known as rose hydrosol, a by-product of rose essential oil distillation. Rosewater is very fragrant and much more flavorful than rose petal infusions, which should not be used in this recipe. Choose only food-grade rose hydrosol with no additives. Pour into the bottom of a Champagne…