The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again.
'the homemade pantry' on Serious Eats
This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.
Alana Chernila, author of The Homemade Pantry, has figured out a way to freeze summer tomatoes so that they retain their sweetness all year long. Her method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during the cooler, tomato-less months for a bright taste of summer.
To make butter from the comfort of your home kitchen, all you need is a stand mixer, a pint of cream, and a pinch of salt. Over the course of just about 15 minutes, the cream whips, stiffens, then separates into butter and buttermilk.
This recipe for Ricotta Cheese adapted from Alana Chernila's The Homemade Pantry may very well have you forgoing the store stuff for good. It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta.