Berberé

Before one can make any traditional dishes of Ethiopia, it is necessary to make the wonderfully complex spice paste called berberé. It is paprika based, but also contains onion, garlic, and many wonderful spices that add to the complexity of this unique seasoning mixture. These include cayenne, ginger, coriander, cloves, fenugreek, cardamom, and more. The

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Niter Kebbeh

Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I

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Spiced Gammon Cooked in Cider

Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband, I’ve been chomping at the bit to make it. It sounds so British, but also so autumnal. First I had to figure out the American equivalent of gammon. Thank goodness I have British blogger friends, who worked tirelessly with my

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Mincemeat Ice Cream

I know. Your initial impression of ice cream with mincemeat may not be favorable. But this isn’t the suet and minced meat type of olden days mincemeat. This is a glorious mixture of spiced apples, raisins, and pecans – mixed into ice cream. Last Thanksgiving I made the ubiquitous pumpkin pie, a favorite of my

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Curry Ketchup

I’ve mentioned a few times that my eating life practically revolves around condiments. I love them all. Mustards, ketchups, chutneys, chimichurris, mayos, butters, you name it, I love them. I look at a condiment, and immediately know what food I’m pairing it with. I’m so excited to have discovered a new condiment for my repertoire

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Mulled Wine

When I think of mulled wine, I think of my daughter and I visiting my other daughter in December of 2010 in London. Everything was Christmassy, and it was cold, as expected. The first thing she did when we met up at her flat was to prepare mulled wine. It was so charming and thoughtful.

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Pipián Rojo

The story behind my discovery of Pipián Rojo is an interesting one, because my husband told me about it. His massage therapist is of Mexican descent, and obviously they were discussing food during his massage. That in itself is interesting. I mean, I’d do that, but I didn’t think my husband would! In any case,

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Spiced Pear Liqueur

I’ve been making liqueurs for years, especially in the fall so that they are ready for gift giving at Christmas time. Initially inspired by this adorable book, I began by following recipes, and have since realized that recipes aren’t really critical at all when making a liqueur. This book is still available on Amazon. The

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Pickled Salmon

I adore salmon, in just about every way. Hot smoked, cold smoked, raw, grilled – you name it. And I’ve always wanted to make my own gravlax. But then I came across this recipe for pickled salmon recently, and I knew I had to make it first. It’s from one of my favorite series of

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Pickled Beets

Fresh beets don’t usually last long in my house. I typically roast them, remove the peels, and add them to salads. I eat salads pretty much every day in the summer. But I decided it was time to actually make my fresh beets last by pickling them. I just started canning last summer, and canning

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