One of the finest cocktails that we have ever come across is the cucumber martini, a cocktail which– correctly executed–can be a bracingly refreshing blast of intense cucumber flavor, highlighting what is perhaps an under-appreciated member of the melon family.
Unfortunately, cucumber martinis often fail to live up to their potential, ending up as watery infusions that might be mistaken for scented mineral water. And that’s an injustice.
To set the record straight, here is how to make your own thoroughly-awesome cucumber martini. To go one step further, we present three distinct variations: the Sweet Vodka Cucumber Martini, the gin-based Savory Cucumber Martini, and the non-alcoholic Cucumber Fizzy. Continue reading
Here’s some easy to make festive holiday candy that doesn’t taste anything like candy-canes, fruitcake, gingerbread or eggnog.
Or, How to make Indian-spiced cranberry sauce.
With Thanksgiving fast approaching, it’s the time of the year when fresh cranberries are in the stores, and it’s also the time of the year when we are looking for unusual flavor combinations for traditional ingredients. In that spirit, here’s a fantastic sweet, spicy and savory Indian-style cranberry chutney modeled after our favorite tamarind chutney recipe from the excellent Indian cookbook, Indian Home Cooking. Cranberries are tart like tamarind, so they work well here and bring a distinct new flavor to a familiar sauce.
Sweet or savory– and slightly terrifying –these specimen jars are fun to make and will give your dinner guests something to chew on. Continue reading
This sweet and spicy fruit spread takes advantage of an overabundance of berries and takes the flavor beyond basic jams and jellies. It’s related to our Plum Chutney and our Lemon Marmalade, perfect for toast, papadums, sandwiches, or whatever needs a little zing of flavor.
It’s lemon season again, and that means more marmalade!
Last year we showed how incredibly easy it is to make a simple marmalade. That kind was more of the bitter, opaque variety–which might be your favorite–but here’s how to take that to the next step and make a light and sweet marmalade.
While it may not be possible to make omelettes without breaking eggs, it turns out that you actually can get pretty close.
In what follows, we demonstrate some methods of making omelettes inside of eggshells. Perhaps a culinary equivalent of the ship in a bottle. Continue reading
Woo-hoo! We just got Cooking for Geeks
in the mail. You can view it as a cookbook that takes time to delve into the science of the recipes or a food science book with demonstrative recipes. Or maybe an introduction to everything that food geeks know about, but everyone else wishes they did. It also has a series of interviews with geeks, chefs and scientists– including us, but I’m not sure which of those categories we fit into. Regardless, we enjoyed talking with Jeff about the book and are happy to see it out in print!
The cover design with splatter marks and stains means less worry when it gets spilled on in the process of cooking (not that I’ve ever worried about that with any of my other cookbooks).
Most pages have ample room for margin notes, which is something I’m fond of for recipe alterations. It flops open on the counter well, too.
We got a nice shoutout from Jeff on NPR’s Science Friday
last week for the laser cut pie crust from our Apple pie
, which is featured in the book along with our electrocuted hot dogs
. Thanks, Jeff, and congrats on getting the book out there!
Our neighbors stopped by with buckets (yes, buckets) of excess plums. Not that you’ll necessarily be so lucky, but if you should happen to find a nice supply of plums, here’s something awesome you can make with them: Indian style plum chutney. Perfect for topping your samosas or naan, and at least as easy as marmalade.
There. Fixed that for you.
HP Sauce is a popular condiment in the UK and Canada, though now made by Heinz (yes, that Heinz) in the Netherlands.
It says you can use it on pretty much anything– not sure that my printer will taste that much better with sauce on it, though.