Share your best holiday DIY with us for a chance to win one of three tasty giveaway prizes from Mouth.
We know that kitchen space is sparse in New York, but that doesn’t mean that small ovens are not big enough to roast the bird.
Making your own mozzarella at home is much easier — and enjoyable — than you might think. All that’s needed need is some good cheese curds and a few pieces of equipment most cooks probably already have in the kitchen.
In this little appliance I roast everything from apricots to zucchini, eggs to turnips, fluke to scallops — all without cooking myself in the process.
Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
A few Falls ago I had a surfeit of unremarkable romas which I roasted with low heat and lower expectations. They were so good, I now look forward to October as tomato season’s super-sweet finish.
Tabletop toys let you make your own seltzer or soda, sans packaging.
Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter in our latest installment of our How-To series at Brooklyn Brewery in Williamsburg next Wednesday the 26th. Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking, along with other experts. (It’s just off the Bedford L stop.) Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets right here.
There was a lot of discussion in last night’s State of the Union address, as…
Listen up DIYers! The Greenmarket’s next Educated Eater panel is for blossoming food bizzes, or…