Mustard and beyond

What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!

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Meyer lemon margaritas

For the record, adding tequila to anything is a good idea.

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Sprucing up your winter kitchen: fun ways to use citrus

Updated on Friday, February 4, 2011 at 11:33AM by Kate

My citrus ambitions were lofty, and, for the most part, successful.

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