Grandma-style home cooking, explained step by step
Ripe strawberries, a grated apple and fresh lemon juice simmer into a glossy, spreadable jam in about half an hour. No pectin packets, no canning equipment, just a jar of pure strawberry flavor for your toast.
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Toasted hazelnuts blended with cocoa, milk chocolate and a touch of vanilla into a glossy, spoonable spread. Perfect on toast, crepes, pancakes or straight from the spoon.
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A thick, creamy dip full of fresh garlic, dill and chives. Serve it with vegetables, chips and crackers, spoon it over grilled meats or spread it on sandwiches.
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Real dulce de leche, slowly cooked from milk, sugar and a pinch of baking soda until thick, glossy and golden. Plus the easy sweetened condensed milk method for busy days.
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A velvety cheddar sauce made on the stove with butter, milk and real sharp cheddar. Pour it over nachos, broccoli, baked potatoes or pasta, and never buy the jarred kind again.
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A fragrant blend of fresh garlic, onion, parsley and green onion whirled into a smooth paste. Keep a jar in the fridge and a tray in the freezer, and dinner starts with one spoonful.
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Whole jalapeños, carrot coins, cauliflower and onion in a garlicky, oregano-scented vinegar brine. Spicy, tangy and ready to brighten tacos, sandwiches and rice.
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Shredded pumpkin simmered with sugar and cinnamon sticks until glossy and thick, then folded with coconut. Only four ingredients and the taste of a grandmother’s kitchen in every spoonful.
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