Gifts

Spiced Pistachios

Erin McCormick — Wed, 13 Mar 2013 14:42:54 +0000

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.

Chile, Cilantro & Garlic Vinegar

Erin McCormick — Wed, 17 Oct 2012 16:09:12 +0000

Chile, Cilantro & Garlic Vinegar

Stir this chile-, cilantro- and garlic-infused vinegar into a mixture of chopped fresh tomatoes, onions and fresh cilantro for an instant salsa. Or combine with an equal portion of canola oil and a generous pinch of salt and use as a marinade for steak or chicken. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Fennel, Orange & Star Anise Vinegar

Erin McCormick — Wed, 17 Oct 2012 16:05:34 +0000

Fennel, Orange & Star Anise Vinegar

Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Oregano, Rosemary & Marjoram Vinegar

Erin McCormick — Wed, 17 Oct 2012 16:01:28 +0000

Oregano, Rosemary & Marjoram Vinegar

Try this oregano-, rosemary-and marjoram-infused vinegar drizzled over tomatoes and fresh mozzarella or combine with olive oil and a little Dijon mustard to make a quick dressing for pasta salad. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Pearl Onion, Celery & Pickling Spice Vinegar

Erin McCormick — Wed, 17 Oct 2012 15:57:26 +0000

Pearl Onion, Celery & Pickling Spice Vinegar

Try this vinegar infused with onion, celery and pickling spice as a quick seasoning for steamed potatoes or roasted cauliflower or combine with an equal portion of olive oil and use as a marinade for steamed beets. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Raspberry-Thyme Vinegar

Erin McCormick — Wed, 17 Oct 2012 15:54:09 +0000

Raspberry-Thyme Vinegar

This beautiful raspberry- and thyme_infused vinegar works well in vinaigrettes. Combine with walnut oil and a pinch of salt and toss with baby spinach and goat cheese for a quick salad. Or stir into a little bit of raspberry preserves and use as a glaze for pork tenderloin. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Quick Pickled Turnips

Erin McCormick — Tue, 16 Oct 2012 19:31:07 +0000

Quick Pickled Turnips

Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Lisa's Granola

Nifer — Fri, 17 Feb 2012 18:06:18 +0000

Lisa's Granola

This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds if you prefer. For vegans who don’t eat honey, this can be made with all maple syrup.

Peach, Rhubarb & Ginger Crisp

Erin McCormick — Tue, 19 Apr 2011 15:54:16 +0000

Peach, Rhubarb & Ginger Crisp

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you’re not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination—if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Chile-Cocoa Graham Crackers

Erin McCormick — Thu, 16 Dec 2010 19:50:27 +0000

Chile-Cocoa Graham Crackers

These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them extra tender and tasty. Eat them plain or drizzled with a little melted chocolate. Depending on how thin you roll the dough, the crispness of the baked graham crackers will vary. If yours are not as crunchy as you like after they are completely cooled (especially the ones in the center that might be a little thicker), place them on a parchment-lined baking sheet and bake at 325°F for about 15 minutes. Let cool and check again for crunch.

Preserved Lemons

Erin McCormick — Thu, 16 Dec 2010 18:51:17 +0000

Preserved Lemons

Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.

Curried Cashews

Erin McCormick — Fri, 15 Oct 2010 15:10:09 +0000

Curried Cashews

These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.

Chile-Lime Peanuts

Erin McCormick — Fri, 15 Oct 2010 15:06:39 +0000

Chile-Lime Peanuts

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.

Five-Spice Pistachios

Erin McCormick — Fri, 15 Oct 2010 15:01:13 +0000

Five-Spice Pistachios

Fig-Anise Compote

Erin McCormick — Fri, 15 Oct 2010 14:51:53 +0000

Fig-Anise Compote

Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as a condiment on a cheese plate, as an accompaniment for roast pork or as a spread on toast. If you’re giving this as a gift, include a card with serving suggestions.