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…

Chia Confetti Pudding

The three different colors in this pudding stay separate even after stirring, creating a confetti-like visual effect. You’ll need three containers to make each flavor separately and give the chia seeds time to swell completely before combining the colors. Vanilla, chocolate, and matcha are featured here, but it’s easy to explore other color/flavor combinations using…

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…

Stinging Nettle Soup

Equip yourself with tongs and scissors to harvest stinging nettles and snip the leaves off the stems. If you are sensitive to nightshades, use 1 sweet potato in place of the potato and carrot. The bigger the potato, the thicker the soup. Peel/trim and dice: 1 potato 1 carrot 1 onion 1 rib celery 2…

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…

Hummus

This popular Middle Eastern dip is extremely easy to make. Canned chickpeas (also called garbanzo beans) make the smoothest hummus. Drain: One 15-ounze can of chickpeas Put the chickpeas in a food processor with: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini 1/2 teaspoon salt 1 crushed garlic clove Process until…

Strawberry-Rhubarb Pie with Yuzu

Yuzu essential oil and nutmeg add a new dimension to this classic combo. Red mandarin essential oil—or a teaspoonful of grated zest from any citrus fruit—also works well in place of yuzu. Bake on a preheated pizza stone to keep the bottom from getting soggy. For the crust, combine with a pastry blender or food…