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Entries tagged with 'edible diy'

Pecan Granola Bars

Serious Eats Emma Kobolakis 1 comment

These customizable, chewy, and satisfying granola bars are just the thing to wind down from holiday overindulging. Mix in whatever fruit or sweet morsels you'd like for a snack, or quick breakfast. More

Cranberry-Champagne Jam with Ginger

Serious Eats Emma Kobolakis 1 comment

It's not often that you can call a jam 'classy,' but adding champagne makes that possible. Ginger adds a warm layer to a tart-sweet jam that's delicious in myriad applications. More

Pumpkin Seed Pecan Brittle

Serious Eats Emma Kobolakis Post a comment

The book presents this as more of an autumn treat, but there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle. More

Cacio e Pepe Crackers

Serious Eats Emma Kobolakis 2 comments

Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift. More

Raspberry Rhubarb Jell-O Jam

Serious Eats Lucy Baker 3 comments

This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or... More

Chocolate-Covered Bacon Turtles

Serious Eats Lucy Baker Post a comment

This recipe yields 30 turtles, which sounds like a lot, but trust me, they go fast. The combination of flavors is incredible. First you get the crispy pecans, then the chewy caramel, then the rich dark chocolate, and finally the... More

Honey Vanilla Fluff

Serious Eats Lucy Baker 2 comments

I love the way the delicate honey notes in this Fluff pair with salty-sweet peanut butter. It is even creamier and gooier than store-bought versions, which (trust me) is a very good thing. It makes for a five-napkin sandwich.... More

Candied Jalapeños

Serious Eats Lucy Baker 6 comments

These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer.... More

Marinated Artichoke Hearts

Serious Eats Lucy Baker 5 comments

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe... More

Spicy Peanut Caramel Corn

Serious Eats Lucy Baker 3 comments

This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to... More

Coconut Chocolate Almond Caramel Matzo Crunch

Serious Eats Lucy Baker 3 comments

This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.... More

Passover Pâte de Fruits

Serious Eats Lucy Baker 1 comment

This is a quirky twist on French pâte de fruits using Manischewitz wine. More

Carrot Cake Jam

Serious Eats Lucy Baker 6 comments

This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy... More

Maple Walnut Graham Crackers

Serious Eats Lucy Baker 2 comments

DIY graham crackers are incredibly easy. This recipe is based on one from Nancy Silverton's cookbook, Pastries from the La Brea Bakery. I've given it my own New England spin by incorporating walnuts and maple syrup. To make 1/2 cup... More

Pistachio-Honey Butter

Serious Eats Lucy Baker 3 comments

[Photographs: Lucy Baker] This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the... More

Whiskey Butterscotch Sauce

Serious Eats Lucy Baker 1 comment

[Photograph: Lucy Baker] Real homemade butterscotch sauce is a marvelous combination of flavors including brown sugar, butter, salt, and booze. And it's incredibly simple to make. This version is spiked with a generous dose of Irish whiskey. It will keep... More

Bacon Chocolate Chip Biscotti

Serious Eats Lucy Baker 2 comments

These biscotti are infused with smoky, meaty bacon and dotted with rich pockets of chocolate. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors. Try dunking them in your morning coffee! They will keep for up to two weeks, stored... More

Bitter Chocolate-Almond Orangettes

Serious Eats Lucy Baker 2 comments

Orangettes are not only très chic, they're also très economical. In this version, the flavors are pumped up with bitter dark chocolate, toasted almonds, and a splash of amaretto. They will keep for up to two weeks, stored in an... More

Curried Cashews

Serious Eats Lucy Baker 2 comments

Roasting these cashews twice ensures that they are toasty and crisp. The spicy curry, cumin, and cayenne are complimented perfectly by the caramelized brown sugar and just a hint of butter. Adapted from Better Homes and Gardens... More

Chili Lime Peanuts

Serious Eats Lucy Baker 1 comment

These chili-lime peanuts are completely addictive and absolutely perfect for munching with a cold beer or, better yet, a margarita.... More

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